Brownies & Bars, Healthy Baking

Healthy Homemade Mounds Bars

4.5 from 12 votes
Make guilt-free versions of your favorite chocolate bars with my Healthy Homemade Mounds Bars featuring rich chocolate and creamy coconut.
Did you love Mound bars? Want to make a healthier version at home? CLICK HERE!

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!

Healthy Homemade Mound Bars Recipe

4.5 from 12 votes
Make guilt-free versions of your favorite chocolate bars with my Healthy Homemade Mounds Bars featuring rich chocolate and creamy coconut.
Author: Gemma Stafford
Servings: 16
Prep Time 10 mins
Total Time 10 mins
Make guilt-free versions of your favorite chocolate bars with my Healthy Homemade Mounds Bars featuring rich chocolate and creamy coconut.
Author: Gemma Stafford
Servings: 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
  • teaspoon salt
  • cup (41/2oz/128g) 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.

Recipe Notes

An 8 x 8 pan has much the same area of a 7 x 11 pan.
Nutrition Facts
Healthy Homemade Mound Bars Recipe
Amount Per Serving (1 g)
Calories 93 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 3g19%
Sodium 39mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Linda
26 days ago

OMG! These are way better than Mounds! Thank you so much for sharing the recipe! We love these!

Catherine Griffiths
Catherine Griffiths
1 month ago

What if you don’t have a food processor? What difference is there between a food processor and a stand food mixer? Thank you

Patti
1 month ago

Made this with unsweetened coconut and sugarfree honey as my husband is diabetic. It turned out great. Put almonds on half and got almond joys also. So good.

Nannette Kendall
1 year ago

Can regular sweetened shredded coconut be used if I reduce the syrup and oil?

Michael Barthel
Michael Barthel
1 year ago

What can I use to mix the ingredients in place of a food processor? Thank you

ika
2 years ago

Hi Gemma,
Is there any alternatives for vanilla extract?

Kaysee Baldwin
Kaysee Baldwin
2 years ago

Hi There Gemma,

I love your recipes ! Would I be able to substitute rice malt syrup for the maple syrup in this recipe?

Debbie C
Debbie C
2 years ago

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

Lissie
Lissie
2 years ago

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

2 years ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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