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)
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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.
Jocelyn says
I’m from Malaysia and coconut oil is liquid at room temperature here. What can I do to make this work?
Sam Turnbull says
That's perfect, your coconut oil is already melted so it is good to go!
Jocelyn says
Will the coconut filling hold together, since the oil won’t solidify.
Mika says
You’re saying that Malaysian freezers don’t work the same as in the rest of the world xD?
Laura says
OH YUMMY YUMMY!!
You are GENIOUS GIRL!! Loving all your fantastic recipes but these are unbelievable!! Thank you so much for your generosity! I have your book & its almost dog eared after one month!
Sam Turnbull says
Haha! That's awesome! Thrilled you're enjoying all my recipes so much, Laura 🙂
Aisha says
Can I omit the oil??
Lucy Pidoux says
Delicious!! I'm about to make this recipe for the 2nd time and it's a big favourite in my house. Even hubby eats them and he doesn't do sweet food.
Sam Turnbull says
Haha! Awesome, so happy you loved it, Lucy 🙂
Sinéad ni Chonarain says
Hi is the 184 calories for the 8 servings or 184 calories per bar
Sam Turnbull says
Hi Sinéad, I've actually installed a new nutrition calculator with much more detailed nutrition analysis. I've run it on this recipe and you can see the full info just below the recipe. Let me know if you find any other recipes where the nutrition hasn't been updated. Enjoy! 🙂
Zehra says
Can i use honey or maple syrup instead of agave?
Sam Turnbull says
You can use agave!. I wouldn't recommend honey as it isn't vegan. 🙂
Bella says
The coconut mix tasted pretty nice, put some vanilla and salt in it as well. However when dipping them in the melted chocolate, the first one or two turns out good but they do come apart a little bit when they get heated up from the warm chocolate and then mixes with thw chocolate which makes it impossible to coat anymore. The coconut/chocolate mix just hardens and won’t melt again.
Sam Turnbull says
Definitely make sure they are frozen solid before dipping, and then it should be a quick dip in the chocolate and out again. Hope that helps for next time!
Mary Ellen says
Oh my! I don't know anything about vegan, but stumbled across your recipe for Roasted Chickpeas. Then I started looking at other amazing sounding recipes and landed on this coconut delight. I might not be vegan but I am ALL about anything coconut!!
Surely am going to try this recipe! Thank you!
Sam Turnbull says
Hahaha! Welcome, Mary!!! I hope you love the recipe. I am sure you will find with my recipes that good food, is just good food (whether it's vegan or not). Enjoy!
Kelsey says
These are so good! I added a little vanilla and it really made them pop. Was looking for a Mounds replacement now that I'm dairy and gluten free. I feel like all my favorite treats have one or the other.
Sam Turnbull says
Awesome! SO happy you enjoyed them, Kelsey 🙂
Donna says
Should you use sweetened or unsweetened coconut milk for this recipe?
Sam Turnbull says
Just unsweetened full-fat coconut milk, such as this brand. Enjoy!
Pam laird says
Is the full fat coconut Milk also unsweetened?
Sam Turnbull says
Yes.
Lynne M says
OMG! How easy & delicious is this recipe!!
I must admit, I am normally not a big 'grated' coconut recipe fan type.
Nonetheless, I felt inspired to try THIS recipe and it blew me away with its delectable mix! Yummmmie!
Thank YOU Sam 🙂
Sam Turnbull says
Haha! Love it! Thrilled you enjoyed it so much, Lynne 🙂
Mychal says
Will these melt if left unrefrigerated for a few hours?
Sam Turnbull says
They won't melt, they will just be soft. Enjoy!
Jen says
Can I use maple syrup instead of the agave?
Sam Turnbull says
For sure!
Inge says
Made those today. They are even better than the real thing!
Such a simple recipe and so tasty! I made 20 mini bounty bars of this recipe.
Thanx, gonna make those more often!
Sam Turnbull says
Oh yay!!! So happy you loved them so much, Inge! 20 mini bars is a great idea! 🙂
Cheryl says
I will be making these soon! And some will have to contain an almond..just because, well, just because!
Sam Turnbull says
Haha, I like your just because. I hope you love them Cheryl 🙂
Bethery says
I was trying to eat all the chocolate in preparation for a New Year's resolution. I guess that was foolish. These have to be made.
Sam Turnbull says
I felt the same way Bethery. Haha!
Lola says
Hi!
What can I use instead of coconut oil?
Thanks, your blog is fantastic!!!
Sam Turnbull says
Thank you so much, Lola! Coconut oil has the magical power of being solid at room temperature, which is key in this recipe to firm up the bars and hold them together. So I'm afraid it can't be substituted in this recipe. You can buy coconut oil online for much cheaper than many grocery stores. Hope that helps!
joe says
Ha ha just saw the online coco oil. It says 8$ for 500ml. I buy it locally at 4.5€. I use it a lot and buy it in threes.
God bless
PS. Off to make these.
jacquie says
I think any time is a good time for chocolate! These look great but unfortunately I don't have food processor. Do you think I could make them without one? or would the mixture not get sticky enough to hold together?
thanks.
Sam Turnbull says
In my first attempt at this recipe, I didn't use a food processor. Unfortunately, they didn't get sticky enough to hold together. Do you have a blender or animmersion blender? That could work!
jacquie says
thanks for already testing out that option for me. Unfortunately, I do not have a blender so you will just need to enjoy an mounds bar or two for me.
Sam Turnbull says
Aww too bad. You can easily make Vegan Peanut Butter Cups if that interests you. 🙂
Amanda says
Where do you find the vegan chocolate chips?
GB says
Most health food stores like whole foods. Enjoy life is a good brand. You can also order them online.
Sam Turnbull says
A lot of brands of chocolate chips are accidently vegan (just check the ingredients for milk), but if you can't find those you can always order Enjoy Life brand chocolate chips.
Casey the College Celiac says
Love how simple these are! Proof that if it ain't broke, don't try to fix it! YUM!
Sam Turnbull says
Exactly! I hope you love them Casey 🙂
Betty says
They look sooo good!
Sam Turnbull says
Thank you Betty 🙂
Aliyanna says
I was thinking after Christmas is a great time for chocolate. Things are winding down and a nice chocolate goodie and some tea....nice way to relax!!!
Sam Turnbull says
Sounds like heaven!!