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Healthy Homemade Mounds Bars

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Hi Bold Bakers!

Lately I’ve received a lot of requests for healthier versions of your favorite treats. My Healthy Homemade Mounds Bars, also known as Bounty Bars, are the latest in my Bold Baking Guilt Free recipes. If you loved Mounds or Bounty Bars as a kid then this recipe is for you.

My Healthy Homemade Mound Bars are an incredible treat full of creamy coconut flavor with a nice chew and of course that chocolatey exterior. Once you make these, your friends and family will be hooked, they will be back for more. The best thing is they are full of all-natural ingredients you probably know and love.

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To make my Healthy Homemade Mound Bars all you have to do is simply blitz up some shredded coconut, maple syrup and coconut oil. It really is a foolproof recipe as the food processor does most of the work. After the coconut center is made I transfer it to a baking tray to set into one large square. After a short time in the fridge I cut the coconut into generous bars, and dip in rich melted chocolate.

My Healthy Homemade Mounds keep really well in the refrigerator for week and they make great edible gifts.

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Get more Bold Baking Guilt Free Desserts including my Healthy Homemade Peanut Butters Cups & Healthy Brownies!

5.0 from 2 reviews
Healthy Homemade Mound Bars
 
Prep time
Total time
 
Author:
Serves: 16
Ingredients
  • 2 cups (6oz/170g) shredded coconut (Desiccated coconut)
  • ¼ cup (11/2oz/71g) maple syrup
  • 2 tablespoon coconut oil
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅔ cup (41/2oz/128g) chocolate chips
Instructions
  1. Line an d 8 x 8 inch baking tray with parchment paper and set aside,
  2. Process all ingredients except chocolate chips in a food processor.
  3. Press the coconut filling into the tin and refrigerate for at least 1 hour or until the mix have set firm.
  4. 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.
  5. 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.
  6. Using two forks, dip each bar in chocolate, coating thoroughly, then place back on the parchment to allow the chocolate to set.
  7. Store in an airtight container in the refrigerator for up to 3 week.
Notes
An 8 x 8 pan has much the same area of a 7 x 11 pan.
Nutrition Information
Serving size: 1 bar Calories: 93 Fat: 3 g Saturated fat: 3 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 13 g Sugar: 13 g Sodium: 39 mg Fiber: 1 g Protein: 1 g Cholesterol: 0 mg

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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23 Comments

  1. Debbie C on May 24, 2018 at 10:01 am

    I am excited to see this recipe! I am assuming because we are adding maple syrup the coconut is unsweetened?

    • Gemma Stafford on May 25, 2018 at 3:59 am

      Hi Debbie,
      Yes, the coconut is unsweetened,
      Gemma 🙂

  2. Lissie on May 3, 2018 at 10:10 am

    Hey Gemma, I love your channel! How many grams or what size is 1 bar? Gotta watch my calories haha.

    • Gemma Stafford on May 4, 2018 at 5:26 am

      hi Lissie,
      It is written at the bottom of the recipe:
      Serving size: 1 bar Calories: 93
      Fat: 3 g Saturated fat: 3 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 13 g Sugar: 13 g Sodium: 39 mg Fiber: 1 g Protein: 1 g Cholesterol: 0 mg
      I hope this is of help, we are all becoming more aware of this!
      Gemma 🙂

  3. Gloria Martinez on April 15, 2018 at 12:51 pm

    In the coconut candy bars, could I use something different than maple syrup? Thank You,

    • Gemma Stafford on April 16, 2018 at 4:17 am

      Hi Gloria,
      Yes, you can use a liquid sugar, such as agave nectar, or a light honey. It matters that it will caramelize, so you need to be sure of that, otherwise all will be well,
      Gemma 🙂

  4. smthndfrnt on April 14, 2018 at 7:24 am

    I saw that you mentioned that maple syrup is like corn syrup. Can I use that in place of the Maple syrup?

    Thank you.
    Danyell

    • Gemma Stafford on April 14, 2018 at 8:24 pm

      Hi Danyell,

      I don’t recommend replacing maple syrup with corn syrup. Maple syrup is a natural sugar where as corn syrup is not. I try not to use corn syrup unless I have to.

      Gemma :).

  5. Dwunastu odwaznych Lektor online on April 12, 2018 at 6:34 pm

    At this time I am ready to do my breakfast, afterward having my breakfast coming over again to read
    more news.

  6. Lori Carpenter on April 5, 2018 at 1:01 pm

    where would you buy this syrup?

    • Gemma Stafford on April 6, 2018 at 6:46 pm

      Hi Lori,

      do you mean the maple syrup? you can buy it in most supermakerts or online.

      Gemma 🙂

  7. example on March 8, 2018 at 4:48 am

    After going over a handful of the blog articles on your website,
    I really like your technique of writing a blog. I bookmarked it to my bookmark webpage list
    and will be checking back soon. Take a look at my web site too and tell me how you feel.

    • Gemma Stafford on March 11, 2018 at 6:47 am

      Hi Maggie,
      Thank you, that is very kind.
      I did not find your website!
      Gemma 🙂

  8. Casandra on March 6, 2018 at 10:36 pm

    These look yummy! Is there an alternative to chocolate chips?

    • Gemma Stafford on March 7, 2018 at 1:56 am

      Hi there,
      I forget to respond to the golden syrup question!
      This is an invert sugar, almost like a liquid caramel, and it is very delicious! A bit like a golden corn syrup if you will,
      Gemma 🙂

  9. Lisa M Smith on February 21, 2018 at 9:50 am

    Wow Gemma, this is the recipe that made me keep following you, not that your recipes aren’t delicious, but because I have made the decision to go vegan for health reasons, and since I just got a recipe for vegan chocolate chips, I can actually make these! <3 Thank you so much!

    • Gemma Stafford on February 22, 2018 at 4:30 am

      That is so good Lisa, I am happy to hear this.
      High cocoa content chocolate can be naturally dairy free, do check the labels. The higher the cocoa content the lower the additives. Check the labels!
      Good to have you with us,
      Gemma 🙂

  10. Nettra on February 20, 2018 at 6:35 am

    I am your biggest fan of bigger bolder baking community and New to ur comment

    • Gemma Stafford on February 20, 2018 at 12:39 pm

      I’m delighted to hear that Nettra. Welcome to BBB 🙂

      Gemma.

  11. lori carpenter on February 19, 2018 at 4:31 pm

    what does Desiccated coconut mean.

    • Gemma Stafford on February 19, 2018 at 4:50 pm

      it’s grated or shredded coconut 🙂

      • Smriti Nakarmi on March 20, 2018 at 2:47 am

        I am your Biggest Fan and Learned all the Recipes from your Youtube Channel. You are Amazing 🙂

        • Gemma Stafford on March 21, 2018 at 5:26 am

          Hi Smriti,
          Thank you, that is great to hear, you are very knid,
          Gemma 🙂

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