Homemade Mounds Bars
makes 10 fun-size candy bars
In celebration of Halloween, I'm posting a candy bar makeover for one of my childhood faves: Mounds bars! A combination of coconut and dark chocolate, these mini candy bars are a little more grown up than the store-bought ones. Since these are wholes foods-based, they need to be stored in the fridge, but are delicious served cold.
2 cups unsweetened, desiccated coconut
1/4 cup coconut butter, melted
1/4 cup maple syrup
pinch of sea salt
1 teaspoon vanilla extract
1 tablespoon coconut oil, melted
2 3.5 ounce dark chocolate bars (at least 70% cocoa)
1. Mix coconut, melted coconut butter, maple syrup, sea salt, vanilla extract and melted coconut oil together in a bowl. Using your hands, form 10 mini bars. Lay evenly on a wax paper-lined plate and chill in the freezer until firmed up, about 15-30 minutes.
2. In a double boiler (or microwave) melt chocolate bars. Dip coconut bars in chocolate and remove to another wax paper-lined plate. Chill in freezer until solidified, 5 minutes.
3. If you have a little leftover chocolate, drizzle a zig-zag pattern on top of the chocolate bars and top with a little flaky sea salt. Store in the fridge and serve cold.