Homemade Mounds Bars

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.