Author: These homemade Mounds bars are rich, chocolatey, coconut-filled bliss with sweet, tender centers dipped in smooth vegan chocolate, no baking required. If you love Mounds bars (or Bounty bars!), you are going to flip for this simple homemade version. They're perfectly coconutty, lightly sweet, and coated in thick, snappy chocolate. Just mix, shape, dip, and chill. That's it. And yes… they are dangerously snackable.
You, my friends, LOVE all things chocolate. The Ultimate Vegan Chocolate Cake, Vegan Peanut Butter Cups, Vegan Oatmeal Chocolate Chip Cookies, and Vegan Chocolate Pudding Cake have all reached my top 50 most popular recipes of all time. And since I'm a believer in giving the people what they want, today I'm giving you homemade Mounds. Coconut + chocolate = lightly sweet, coconutty, chocolatey, glorious bliss bites.
Why You'll Flip for This Homemade Mounds Recipe
- No baking required: Even though these bars do require a few steps, they are actually super duper easy to make! Just form the bars, dip in chocolate, and done. No baking, no hours of work, just easy peasy chocolating.
- Simple ingredients: Some homemade candies require a long list of ingredients, but not these Mounds bars. Just 5 ingredients here!
- Perfect texture: Soft, tender coconut filling with a firm chocolate shell. You just can't beat it!
- Great for gifting: If you are willing to be that generous... it's a serious dilemma...maybe plan on making a double batch to be safe.
Ingredients for Homemade Mounds
- Unsweetened shredded coconut: The base of the filling. Make sure it's unsweetened to keep the coconut centers from being cloying.
- Full-fat coconut milk: Adds moisture and richness.
- Coconut oil: Helps the filling firm up and gives a smooth texture.
- Agave: Adds just the right amount of sweetness (maple syrup also works).
- Vegan chocolate chips: For that thick, glossy coating.
How To Make Homemade Coconut Mounds
- Make the Coconut Filling: Add the shredded coconut, coconut milk, melted coconut oil, and agave to a food processor. Pulse several times, stopping to scrape down the sides as needed. When you pinch it together, it should hold its shape but still feel slightly crumbly.
- Shape: For classic homemade Mounds bars, scoop about 2 tablespoons of the mixture and form into a small log shape. Place on a parchment-lined baking sheet. You should get about 8 bars. Prefer bite-sized treats? Use 1 tablespoon and roll into balls for about 16 coconut bites.
- Chill: Pop the tray into the freezer for about 10 minutes, just until firm.
- Melt the Chocolate: Use a double boiler, or place a heatproof bowl over a pot with an inch or two of simmering water (my go-to method). Stir until smooth.
- Dip and Coat: Once the coconut bars are firm, drop them into the melted chocolate one at a time. Use a spoon and fork to fully coat each bar. Lift it out, gently shake off excess chocolate, and place it back on the parchment-lined baking sheet. Repeat with the remaining bars.
- Chill and Set: Place the tray in the fridge or freezer until the chocolate is fully set. Once set, your homemade Mounds are ready to enjoy!
Tips for Perfect Homemade Mounds
- Don't over-process: You want texture in the coconut filling, not a paste.
- Freeze just until firm: If they freeze too long, condensation can form when dipping.
- Use good-quality chocolate: It makes a big difference in flavor.
- Let them warm slightly before serving: I prefer these at room temperature. Take them out about 20-30 minutes before enjoying for the best texture.
Storage
Store your homemade Mounds in an airtight container in the refrigerator for up to 1 week. They also freeze beautifully for up to 2 months; just thaw slightly before serving.
More Chocolatey Vegan Treats You'll Love
If you try this homemade Mounds bar recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Homemade Mounds
Servings: balls (or 8 bars)
PRINT
PIN
COMMENT
Ingredients
- 1 ½ cups unsweetened shredded coconut
- 3 tablespoons full-fat coconut milk
- 3 tablespoons coconut oil, melted
- 2 tablespoons agave
- 1 ¼ cups vegan chocolate chips
Instructions
- Add the coconut, coconut milk, coconut oil, and agave, to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together, but still be a bit crumbly.
- Take two tablespoons of the coconut mixture and form a bar shape, and place it on a parchment paper lined baking sheet, you should get about 8 bars. Or for coconut balls, take one tablespoon and form a ball, making about 16 balls. Pop the tray into the freezer to firm up for 10 minutes.
- While the coconut is firming up, melt the chocolate chips in a double boiler. When the coconut bars or balls have become firm, drop them into the melted chocolate one at a time and use a spoon and fork to cover the bar. Shake off excess chocolate then place back on the parchment-lined baking sheet. Repeat with all of the coconut bars. Pop in the fridge or freezer to set the chocolate. Once set, store bars in an air-tight container in the fridge for up to a week. I like my bars at room temperature best, so I take them out to warm up about 30 minutes before I want to enjoy them.
Kate says
Oh my goodness this filled the chocolate craving I’d been having and especially for bounty bars that I’ve been having for a long time! Made them at Easter and the mixture turned out absolutely perfect and were so simple to make! I used my new nutribullet. They look like your picture Sam! Very pleased thank you 🙏 as always! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Kate! So glad you loved them 🙂
Kate says
Oh my goodness this filled the chocolate craving and I specially for bounty bars that I’ve been having for a long time! Made them at Easter and the mixture turned out absolutely perfect and were so simple to make! I used my new nutribullet. They look like your picture Sam! Very pleased thank you 🙏 as always! 🙂
lauren says
So sorry but this recipe as written does not work. The mixture is much too crumbly to stick together. I chilled it first then made little balls as trying to shape it into a cylinder definitely didn't work. As I write I am it chilling again before I dip in chocolate.
Chip says
I would imagine you just need to add a little more of the binder, the coconut oil. I haven’t made these yet, but I’m thinking about trying them today. I haven’t had a bad experience once while making the recipes offered on this website. They have all been outstanding. It’s too bad that this particular one didn’t go well for you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Chip, thank you so much for your kind words! The issue happened because the coconut mixture was chilled before shaping, which made it harder to work with. Shaping first, then chilling, is definitely the key! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lauren, sorry for the delayed reply—I just saw this comment! Chilling the coconut mixture before shaping is what caused the issue. The mixture should be blended until it holds together when pinched. Then, shape the bars first and freeze them to lock in their shape. Chilling before shaping will cause the mixture to harden and not stick together properly. If you try the recipe again, following it as written should solve the problem. Hope that helps! 🙂
Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This looks so good! What a great way to enjoy a treat while still sticking to a vegan diet!
Gina Caracci says
I have had this recipe in my files for a few years..Finally decided to try it. Bought the agave and coconut oil and milk. I already had the coconut but it was sweetened.
I knew something was off immediately. When I opened the coconut milk, it wasnt mixed right, even after shaking the can, so had to mix that the best I could. As for the oil...Too much oil maybe? I measured it cold and then melted it so maybe melt it first and then measure it? (Never used it before). The mixture was goopy so I just added more coconut. Hard to make the bars but freezing definitely helped.
I melted the chocolate in the microwave and what a disaster I made of coating the bars. Had to keep melting the chocolate and the bars were falling apart.
All of that being said, they were yummy!!
Thanks Sam!
Gina Caracci says
Cannot wait to try this!
Can I use corn syrup in place of the agave?
I read that I can but wondering if it will effect the flavor too much?
You are a genius Sam and I love your happy instructions!
Marilyn says
I don't have a food processor 🙁 Do you think I could mix by hand or try my ninja bullet? Love your recipes, Sam! Been following for a long time and always enjoy your content!