These Healthy Homemade Mounds Bars are a guilt-free indulgence that combines rich, velvety dark chocolate with sweet, chewy coconut. Perfectly balanced and ready in just 10 minutes, they’re a treat you can feel good about enjoying. The smooth, melt-in-your-mouth chocolate pairs beautifully with the slightly nutty, tropical flavor of shredded coconut, creating a harmony of textures and tastes. Whether you’re craving a quick snack or a satisfying dessert, these bars deliver without the fuss.
What makes them even better? They’re made with simple, wholesome ingredients that come together effortlessly. The creamy coconut filling is lightly sweetened, while the dark chocolate coating adds a luxurious, decadent finish. Each bite offers a delightful contrast of soft, chewy centers and crisp, glossy chocolate shells. These bars are not only delicious but also a breeze to whip up, making them ideal for busy days or last-minute cravings. Treat yourself to a bite of pure bliss—you deserve it!
Ingredients for Healthy Homemade Mounds Bars
- 2 cups (6oz/170g) shredded coconut (desiccated coconut works best)
- ¼ cup (1½oz/71g) maple syrup (or substitute with honey or agave syrup)
- 2 tablespoons coconut oil (melted)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅔ cup (4½oz/128g) chocolate chips (use dark chocolate for a richer flavor)
Step-by-Step Instructions
- Prepare the baking tray: Line an 8 x 8 inch baking tray with parchment paper and set aside.
- Make the coconut filling: Process all ingredients except the chocolate chips in a food processor until well combined.
- Press and chill: Press the coconut mixture evenly into the prepared tray. Refrigerate for at least 1 hour or until the mixture is firm.
- Melt the chocolate: While the coconut filling sets, melt the chocolate chips in the microwave in 30-second intervals, stirring between each, or use a heat-proof bowl over a saucepan of simmering water.
- Cut the bars: Once the coconut filling is firm, lift it out of the tray using the parchment paper. Cut it in half down the center, then slice into 8 pieces across to create 16 bars.
- Coat with chocolate: Using two forks, dip each bar into the melted chocolate, ensuring it’s fully coated. Place the coated bars back on the parchment paper to allow the chocolate to set.
- Store: Keep the bars in an airtight container in the refrigerator for up to 3 weeks.
Storage and Reheating Tips
Store your Healthy Homemade Mounds Bars in an airtight container in the refrigerator for up to 3 weeks. For longer storage, you can freeze them for up to 2 months. To enjoy, simply let them thaw at room temperature for 10-15 minutes. If the chocolate coating softens too much, pop them back in the fridge for a quick chill.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the maple syrup for honey or agave for a different sweetness profile. Add a sprinkle of sea salt on top of the chocolate coating for a sweet-and-salty twist. You can also mix in chopped nuts or dried fruit into the coconut filling for added texture and flavor.
Time-Saving Tips for Busy Bakers
To speed up the process, use pre-melted chocolate or chocolate melting wafers instead of melting chocolate chips. You can also prepare the coconut filling a day ahead and refrigerate it overnight, so it’s ready to coat with chocolate the next day. For quicker setting, place the bars in the freezer for 20 minutes instead of the fridge.
Equipment Guidance for Perfect Bars
A food processor is essential for blending the coconut filling smoothly. If you don’t have one, you can mix the ingredients by hand, but the texture may be slightly chunkier. Use a heat-proof bowl for melting chocolate over simmering water to avoid burning. Two forks are perfect for dipping the bars, but a chocolate dipping tool can make the process even easier.
Healthy Homemade Mounds Bars
Ingredients
- 2 cups shredded coconut (Desiccated coconut)
- ¼ cup maple syrup
- 2 tablespoon coconut oil
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅔ cup chocolate chips
Instructions
- Line an d 8 x 8 inch baking tray with parchment paper and set aside.
- Process all ingredients except chocolate chips in a food processor.
- Press the coconut filling into the tin and refrigerate for at least 1 hour or until the mix have set firm.
- Meanwhile, make the chocolate coating by melting chocolate in the microwave in 30 second intervals or in heat-proof bowl over a saucepan of simmering water.
- Once the coconut center has set, remove from the tin by lifting up the parchment paper. Cut the hardened coconut in half down the center than in 8 sliced across creating 16 bars.
- Using two forks, dip each bar in chocolate, coating thoroughly, then place back on the parchment to allow the chocolate to set.
- Store in an airtight container in the refrigerator for up to 3 week.
