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Chocolate Coconut "Mounds" Candy Bars Recipe


  • 6 tablespoons aquafaba, preferably from a lighter flavored bean like cannelloni or butter beans
  • 6 tablespoons cane sugar or 6 tablespoons agave nectar
  • 1½ cups unsweetened shredded coconut
  • ¾ teaspoon vanilla extract (I've also used orange extract which was divine. Almond would be great too I believe)
  • 1 cup vegan chocolate chips
  • 1 teaspoon coconut oil
Chocolate Coconut "Mounds" Candy Bars Recipe


  1. In a medium saucepan, combine the aquafaba, sugar and coconut. Heat it on medium low, stirring often, until most of the liquid is evaporated and the coconut becomes translucent, 5-8 minutes.
  2. Transfer the coconut mixture to a bowl, stir in the vanilla extract, cover with plastic wrap and chill for a minimum of 30 minutes.
  3. While the filling is chilling, melt the chocolate and coconut oil in the microwave (or over a bain marie) in 15 second increments, stirring well after each time, until the chocolate is melted and smooth. Let the chocolate cool slightly. It should not be hot to the touch, but just slightly warm or the same temperature as your hand.
  4. Using a spoon, spread the chocolate in the bottom of your molds. It shouldn't be so thin that it will crack when you remove it from the mold, but not so thick that it overwhelms the filling. Use your best judgement; the first time you do this it may not be quite right but you'll get a good feeling as to how much chocolate is needed to keep the molded shape. Spread the chocolate evenly and make sure you cover the entire mold. Put in the refrigerator and chill for 30 minutes to harden the chocolate.
  5. Take your molds out of the refrigerator and very gently press the filling into each one, making sure it stays flush with the edge of the mold.
  6. Spoon some more chocolate on top and smooth it over the filling carefully with a knife. (You can definitely do a prettier job than I did with this! I overfilled them a bit and then spreading the chocolate was not as smooth as it should have been.)
  7. Put molds back in the refrigerator and chill for another 30 minutes.
  8. Very carefully, patiently, gently, press the chocolates out of the molds.
  9. Make sure you share these with friends so they know cruelty-free candy bars are not only possible but also absolutely delicious. And plus, if you don't share them you'll probably end up eating them all yourself. Not that that's a bad thing :-P.
  10. TO MAKE THESE WITHOUT A MOLD: Follow the instructions for the filling. After the filling has chilled for at least 30 minutes, roll it into 1 or 2 inch balls. It will be very sticky so dip your hands in cool water before starting and then whenever you need to again to keep the filling from sticking all over your hands and not forming into balls. Chill the balls for 30 minutes in the fridge. Make the chocolate coating as per the instructions above and then gently dip the coconut balls into the chocolate, making sure they are entirely coated before removing. Place balls on parchment or wax paper covered plate or something that is easily moved and when they are done, move them to the refrigerator to chill for 30 minutes so the chocolate can harden.
  11. STORAGE: These are best stored in the refrigerator as the chocolate can and will melt. You can store them in an airtight container or individually wrapped in plastic. Like most chocolate candies, their longevity outside of the refrigerator is entirely dependent on the temperature. I had them in plastic bags in my car for an entire day without an issue, but then I'm in Vermont and it's just the beginning of spring so it was definitely not hot enough out to melt them. Use your best judgement.

Chocolate Coconut "Mounds" Candy Bars Recipe Chocolate Coconut "Mounds" Candy Bars Recipe Reviewed by kuji hara on 1:30 AM Rating: 5

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