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4 Ingredient Healthier Mounds Bars

This simple 4-Ingredient Mound Bars recipe offers a healthier homemade twist on the classic treat with minimal effort. It can also easily be made vegan or keto-friendly. With just a handful of ingredients and a few easy steps, you'll have delicious candy that is perfect for satisfying your sweet tooth.
Servings: 12 bars
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
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Ingredients

  • 1½ cups (122 g) unsweetened finely shredded coconut, see note
  • 3 tbsp (1.5 fl oz/44 ml) maple syrup, or sugar-free maple flavored syrup
  • 1/2 cup (4 fl oz/118 ml) chilled coconut cream, see note
  • 1 cups (158 g) dark chocolate chips, or sugar-free dark chocolate chips

Instructions
 

  • Add shredded coconut, maple syrup and coconut cream to food processor and process until everything is evenly combined.
  • Line a small sheet tray with parchment paper. Use a 1.5 tbsp cookie scoop to pack in coconut mixture. You want to pack it into the scoop so that it holds together. Release the scoop onto your hand and then gently shape to an oval about 2 inches long and 1 to 1.5 inches wide. Place onto parchment lined baking sheet. Repeat with remaining mixture. Freeze until completely firm, about 2 hours.
  • In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval until smooth and melted. If you want a thinner chocolate coating, stir in about 1 tbsp of melted coconut oil to make the chocolate easier to coat. The coconut oil is optional.
  • Using two forks, dip each oval into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the bar back on the parchment-lined baking sheet. Wipe off any excess or puddled chocolate from the bars. If desired, drizzle additional chocolate on top for decoration. You may need to melt a little more chocolate for the drizzle.
  • Place the mound bars in the fridge for another 15 to 30 minutes to set the chocolate coating. Store uneaten bars in the fridge or freezer.

Notes

  • Shredded coconut: I used finely shredded unsweetened coconut. If your unsweetened coconut is not finely shredded, then make sure to pulse it for a few seconds in the food processor until it becomes finely shredded before adding in the cream and syrup. Otherwise, you won't be able to get the coconut finely shredded once you add the other ingredients in.
  • Coconut cream: You will want to chill your coconut cream for a few hours or overnight so that the cream separates and floats to the top. The recipe only uses the thick white cream and not the clearer liquid that sits at the bottom. There are some brands where refrigeration is not necessary and the cream is already separated, but we recommend refrigerating just in case.
  • I used Whole Foods 365 unsweetened shredded coconut* and Thai Kitchen coconut cream* to make this recipe.
  • If you are making these keto-friendly, I recommend using ChocZero maple flavored syrup and ChocZero dark chocolate chips. ChocZero syrup is thicker and isn't diluted with water so it helps to the coconut bind better. I find ChocZero chocolate chips* melt better and are easier for coating. The chocolate also doesn't get chalky once it solidifies. I don't recommend Lily's or other sugar-free chocolate chips that are sweetened with Stevia and erythritol because they don't melt as well and when they resolidify, the chocolate looks very chalky.
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • If making this with dairy free chocolate, I recommend using one with a milk substitute rather than a brand with no dairy alternative because the chocolate won't be as creamy and will be more difficult to coat.
  • If your melted chocolate is thick and difficult to coat, or you want a thinner chocolate coating, you can add about 1 tbsp of melted coconut oil into the melted chocolate to thin it out.
  • I added the coconut oil because I prefer a thinner chocolate coating on my bars.
  • Estimated nutrition for the keto-friendly version of this recipe is as follows: Serving: 1bar, Calories: 152kcal, Carbohydrates: 11g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Sodium: 25mg, Fiber: 8g, Sugar: 1g, Carbs from erythritol: 1g, NET CARBS: 2. If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
  • Estimated nutrition assumes all of the chocolate is used but not all of it ends up on the bars, so your actual nutrition amounts are likely a little less unless you added more chocolate for a chocolate drizzle.
Serving: 1bar, Calories: 177kcal, Carbohydrates: 13g, Protein: 2g, Fat: 14g, Saturated Fat: 11g, Sodium: 6mg, Fiber: 2g, Sugar: 9g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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