Ingredients for Mounds Candy Bars
- 12 ounces dark chocolate (70% cacao or higher), chopped
- 2 cups sweetened shredded coconut
- 1/4 cup coconut oil, melted
- Agave Nectar
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How to Make Mounds Candy Bars
- Chop the dark chocolate into small pieces. Melt the chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water, stirring occasionally until completely smooth and melted. Do not overheat.
- Using a small paintbrush or spoon, lightly coat the inside of a silicone candy mold (approximately 12-16 bars) with the melted chocolate. If using a non-silicone mold, grease it lightly with cooking spray.
- Place the mold in the freezer for 10 minutes to allow the chocolate to set.
- In a medium bowl, combine the shredded coconut, melted coconut oil, and agave nectar. Mix well until evenly combined.
- Remove the mold from the freezer. Evenly fill each chocolate-lined mold cavity with the coconut mixture.
- Pour the remaining melted chocolate over the coconut filling, ensuring each bar is completely covered.
- Return the mold to the freezer for at least 10-15 minutes, or until the chocolate is completely hardened.
- Once hardened, gently remove the Mounds bars from the mold by inverting the mold onto a parchment-lined surface.
- Serve immediately or store in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
117g
Carbs
4g
