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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
5 Stars4 Stars3 Stars2 Stars1 Star
4.7 from 3 reviews
- Author: The Coconut Mama
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!
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About Tiffany Pelkey
Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on Instagram.
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Reader Interactions
37 Comments
theflowerspoint.comyummy recipe
- Harriett
I make candy for Christmas and would like to know how long these would stay fresh, do you have to keep them frozen, how long do they stay fresh when thawed? In other words… how far in advance could these be made?
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- Carol
While I liked this, I didn’t love it. I do like that it’s a more healthy recipe than most, but it was rather time consuming for the amount of candies you get. I f I make it again, I’ll grease the loaf pan with coconut oil so it will come out easier. Also, I’ll freeze the coconut/date mix for less time. I plan to freeze some and see if we enjoy them right from the freezer as we do with bought Mounds bars.
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- Helene
I would like to know the same as the lady above
Many thanks
Will deffo make them
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- Marce
What is a double broiler please?? Being looking and cannot seem to find one??
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- Leah
She probably meant a double boiler. Or just use a glass jar or measuring cup placed in a pot with simmering water to melt the ingredients. I hope that helps!
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- Ceitllyn
Can any other sweetener be used instead of dates? I am thinking coconut sugar but what else could be used for the moisture from the dates. Thanks
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- Kay
In a previous recipe it said dates could be replaced with erythritol (a keto sweetener).
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- Penny Cothran
Thanks for a great recipe. YUMMY YUMMY YUMMY!!!
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- Madi
I was recently thinking about making these but didn’t have a recipe. Thank you much!
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- The Coconut Mama
You are welcome 🙂
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- Naomi Williams
Thanks!
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- Naomi Williams
How much chocolate do you need? I see lots of sizes of chocolate bars.
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- The Coconut Mama
Hi Naomi,
1 or 2 – 3 ounce chocolate bars will do for this recipe 🙂
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- Chelsea
These are SO delish. I just got to the point of freezing them and they are so good as is I just decided to leave them without the chocolate. I just started eating clean a few weeks ago and my only struggle has been this darn sweet tooth of mine, so THANK YOU for this healthier alternative to my favorite candy!
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- The Coconut Mama
That’s a great idea, Chelsea! I really like the bars without the chocolate too!
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- kmd
Just made the first part, and put the mixture in the freezer. As a total newbie to coconut cooking, I have to offer these additional pieces of info to other folks who may not know:
1. Melt the coconut oil before putting the coconut in it
2. Use only very fresh, high quality coconut. I bought bulk organic coconut from my local health food store, but it didn’t puff. I am fairly sure that’s because it wasn’t particularly fresh and as a bulk food it was not stored in an air-tight container. I suspect that the coconut sold by Tropical Traditions is bagged very soon after being shredded, so it puffs right up.
3. Use only very fresh, high quality dates. If your dates have crystallized (as much of mine had), they won’t blend well at all. I had to add some water to get them to the “creamy” stage. Based on my previous experience with dates, it probably would be better to buy dates that still have pits and take the pits out for the recipe. The pits tend to keep the date meat moister.I love this idea, and can’t wait to see how they turn out!
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- Penny Cothran
I just made these, and I wish I would have read your comment first. Yes, melt the coconut oil FIRST before adding the coconut. My coconut didn’t “puff up” either (I used “Best of All” organic coconut). Next time I’ll look for Tropical Traditions. I couldn’t find medjool dates, so I had to settle for another brand of organic dates (they were pitted). Mine didn’t reach the creamy stage either, but it all seemed to blend okay anyway (I had to use my hands to blend it well). I didn’t think to add a little water. Even though mine didn’t turn out as good as maybe it could have it I had the best products, it still tastes very very yummy, especially when using the homemade chocolate chip recipe!
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- Danielle
I made these last night and they are to die for! I found that I didn’t need 2 chocolate bars (used Green and Blacks)…I have so much chocolate left over that I’ll be making another batch to use it up. Not a problem. 🙂
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- Lisa C
I just made these…YUM. Maybe I can mass produce them for Halloween…? Lol
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- Jo @ Jo's Health Corner
There look so delicious! I will definitely try this, what a great treat.
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- lydia
NICE!!! Gonna have to check out the white chocolate candy and the pumpkin fudge now……………….
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- Nichole
Yum! I’m going to have to make a batch or two of these & keep them in the freezer for a quick tread to have on hand 🙂
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- Jenna
OOooo – a homemade candy that is healthy and doesn’t require a candy thermometer. A must try :)! Thanks!
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- mandy pelkey
I am sooo making these thanks for the great recipe!!!
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- The Coconut Mama
I’m thinking I should bring these to your Halloween party 😉
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