I sincerely enjoy to create healthy treats here on The Coconut Mama. This recipe for homemade mounds candy was inspired by the popular candy bar that’s covered in chocolate and filled with a rich coconut center. It was easy to recreate this recipe with shredded coconut, dates and organic chocolate. While it isn’t exactly the same as the original, it’s still very tasty and much healthier!
Healthy Homemade Mounds Candy Recipe
Ingredients:
- 2 cup organic shredded coconut
- 1/4 cups coconut oil
- 8 medjool dates, pitted
- 1 teaspoon vanilla extract
- pinch of sea salt
- 1 1/2 cups organic chocolate chips
Step 1: Using a small saucepan, gently heat coconut oil and shredded coconut on low heat. The shredded coconut will begin to “puff” up after a few minutes in the warm oil. Remove from heat and set aside.
Step 2: In a food processor, process dates, vanilla and salt until creamy and smooth.
Step 3: Mix coconut mixture with date mixture. Pour into a small, loaf pan. Place in freezer for an hour or until set.
Step 4: Gently heat dark chocolate in a small saucepan on low heat. You can also use a double broiler to melt the chocolate. While chocolate is melting, cut the coconut candy into “mound” size pieces.
Step 5: Dip coconut candy into melted chocolate and then place them carefully on parchment paper. Refrigerate the candy until it is set, 30-45 minutes. Serve and enjoy!
You may also like:
- No-Bake Coconut Crispy Treats
- Coconut Almond Candy (Homemade Almond Joy Cups)
- Coconut Oil Fudge Recipe
Healthy Homemade Mounds Candy
Ingredients
- 1 cup organic shredded coconut
- 1/4 cups coconut oil
- 3–4 medjool dates, pitted
- 1/2 teaspoon vanilla extract
- pinch of sea salt
- 1–1 1/2 cups organic chocolate chips
Instructions
- Using a small saucepan, gently heat coconut oil and shredded coconut on low heat. The shredded coconut will begin to “puff” up after a few minutes in the warm oil. Remove from heat and set aside.
- In a food processor, process dates, vanilla and salt until creamy and smooth.
- Mix coconut mixture with date mixture. Pour into a small, bread loaf size pan. Place in freezer for an hour or until set.
- Gently heat dark chocolate in a small saucepan on low heat. You can also use a double broiler to melt the chocolate. While chocolate is melting, cut the coconut candy into “mound” size pieces. I cut mine into even squares, then cut them in half again. These taste great without the chocolate too!
- Dip coconut candy into melted chocolate and then place them carefully on parchment paper. Refrigerate the candy until it is set, 30-45 minutes. Serve and enjoy!
