I made these the day before Halloween, which made them perfect for gobbling up the next day. Honestly, these aren’t too sweet, which is exactly what I like about them. I don’t love a candy that’s pure sugar because it’s so unsatisfying and I’m bouncing up a wall for the next hour; instead, these get their flavor from rich dark chocolate and nutty coconut.
Homemade Mounds Bars
Prep time: 20 minutes
Cook time: 0 minutes
Ingredients(makes about 16 bars):
- 2 cups(160g) unsweetened coconut flakes
- 1/3 cup liquid sweetener(agave, maple syrup, corn syrup, etc.)
- 1/4 cup powdered sugar
- 2 tablespoons coconut oil(could substitute butter, shortening, or coconut butter)
- 1/4 teaspoon salt
- 7.5oz bittersweet chocolate, melted(a little under 1 cup if using baking chips)
- Mix together the unsweetened coconut, liquid sweetener, and salt. Toss until it’s entirely and evenly coated.
- Add in the powdered sugar and mix again.
- Melt the coconut oil or butter if it’s not already in a soft state and add that in and mix.
- Using the area between your 4 fingers and palm, mold the coconut mixture into a cylinder about 2 inches long and 1 inch thick.
- Put these onto a lined baking tray and freeze for 10 minutes or so until they harden.
- While the middles are freezing, melt the chocolate over a double boiler or in the microwave to a soft and smooth consistency.
- One at a time, roll the coconut fillings in the chocolate until they’re completely covered and put them on a wire rack to dry. Repeat for all of the coconut centers.
- Store in a container in the refrigerator for up to 2 weeks.
These really were just like the real thing once they’ve dried, only better; they tasted freshly made and not at all stale. The real question is whether anything wouldn’t taste good covered in chocolate…