If you like coconut, you’re in luck.
I actually wasn’t much of a coconut fan until recently, but I’m doing my best to make up for lost time… by eating plenty of these coconut-filled truffles.
My grandma has always been the coconut enthusiast of our family, so much so that we can’t even share an assorted box of chocolates with her–> she’s famous for sticking her thumb into the bottom of each one, looking for only the coconut-filled pieces. The other chocolates are left for the rest of us, thumb-shaped holes and all.
This year, I think I’ll just give Grandma her very own batch of these homemade Mounds Bar truffles instead.
Loaded with a hefty dose of shredded coconut, heart-healthy coconut oil and a touch of honey, these two-bite treats are sure to be a hit with any coconut lover. If you happen to have a candy bar mold on hand, you could make a batch of more authentic “Mounds Bars,” but working with candy molds are a bit too labor-intensive for my taste. (With my luck, they’d get stuck and I’d have to eat them directly from the molds!)
These truffles are a quick and easy solution for getting your chocolate candy fix, without too much effort or mess in the kitchen.
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Mounds Bar Truffles
makes 8 pieces
Ingredients:
1/2 cup unsweetened shredded coconut
2 tablespoons coconut oil
1 tablespoon honey
1 tablespoon water
1/4 teaspoon vanilla extract
pinch of fine sea salt
1/2 cup dark chocolate chips
Directions:
In a medium bowl, combine the shredded coconut, coconut oil, honey, water, vanilla and salt, and mix well. Allow the mixture to rest for 5-10 minutes, so that the dried coconut will absorb some of the moisture.
Using a tablespoon or cookie scoop, drop the coconut mixture onto a plate lined with parchment paper, creating bite-sized mounds. (The mounds will be fragile at this point, but will firm up soon!)
Place the plate in the freezer for 15-20 minutes, to allow the coconut mounds to firm up. They should become pretty solid, thanks to the coconut oil!
While the coconut filling is setting in the freezer, this is the perfect time to start melting the dark chocolate. Since I don’t own a microwave, I use the oven to melt my dark chocolate chips–> placing them in a 400-degree oven for 5 minutes does the trick!
Note: Alternatively, you could skip the chocolate chips and make your own raw chocolate coating instead. (This recipe would work great!) The only problem with raw chocolate is that it doesn’t last long at room temperature, so store-bought dark chocolate works better for serving to company or at a party.
Using a spoon, coat each coconut mound with a dollop of melted chocolate, spreading the coating around evenly to cover every last inch! If you’d like to coat the bottoms, as well, allow the first coating of chocolate to set in the freezer (about 10 minutes) then dip the bottoms in chocolate and freeze again on the parchment paper to set.
Serve slightly chilled for best texture, and enjoy!
- ½ cup unsweetened shredded coconut
- 2 tablespoons coconut oil
- 1 tablespoon honey
- 1 tablespoon water
- ¼ teaspoon vanilla extract
- pinch of fine sea salt
- ½ cup dark chocolate chips
- In a medium bowl, combine the shredded coconut, coconut oil, honey, water, vanilla and salt, and mix well. Allow the mixture to rest for 5-10 minutes, so that the dried coconut will absorb some of the moisture.
- Using a tablespoon or cookie scoop, drop the coconut mixture onto a plate lined with parchment paper, creating bite-sized mounds. (The mounds will be fragile at this point, but will firm up soon!)
- Place the plate in the freezer for 15-20 minutes, to allow the coconut mounds to firm up. They should become pretty solid, thanks to the coconut oil!
- While the coconut filling is setting in the freezer, this is the perfect time to start melting the dark chocolate. Since I don’t own a microwave, I use the oven to melt my dark chocolate chips–> placing them in a 400-degree oven for 5 minutes does the trick!
- Note: Alternatively, you could skip the chocolate chips and make your own raw chocolate coating instead. (This recipe would work great!) The only problem with raw chocolate is that it doesn’t last long at room temperature, so store-bought dark chocolate works better for serving to company or at a party.
- Using a spoon, coat each coconut mound with a dollop of melted chocolate, spreading the coating around evenly to cover every last inch! If you’d like to coat the bottoms, as well, allow the first coating of chocolate to set in the freezer (about 10 minutes) then dip the bottoms in chocolate and freeze again on the parchment paper to set.
- Serve slightly chilled for best texture, and enjoy!
*Note: For an even easier coconut-filled candy, try using mini paper cups to create these chocolate-coated candies. Follow these directions, using the coconut filling instead.
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Reader Feedback: What’s your favorite type of Halloween candy? Are you a coconut fan?
Oh my gosh…those look like a piece of heaven! This past year I’ve really become addicted to coconut. You can find at least 5 variations of coconut at any time in our house (shredded coconut, coconut water, coconut butter, coconut oil, coconut extract, coconut milk, coconut cream, etc.). As I’m writing this response I’m eating my homemade coconut chia pudding!
Love this recipe! I love anything with chocolate and coconut! I never liked coconut for the longest time and now all of sudden I love it! I guess I have to make up for lost time now!
Oh my goodness. I LOVE coconut and am SO GOING TO HAVE TO MAKE THESE.
These look delicious! If someone could ‘healthify’ the Butterfinger, I’d be all over that!
That may have to be my new mission in life. I love Butterfingers!!!
These are so tasty. I also tried subbing 1 T peanut butter for 1 of the T of coconut oil….similar to a butterfinger taste
That sounds delicious! Have you ever tried a Zagnut bar? They were like a Butterfinger, but with peanut butter AND toasted coconut! So yummy.
Ooo, I have NOT tried a Zagnut (sounds like I need to). Maybe World Market has them…
OH.MY.GOD!
I love coconut and I am gonna try this recipe as soon as I can!
Ambra
OMG, that looks awesome. One question though: all chocolate chips I’ve seen at the store have sugar added. Do you think it’s possible to use baker’s chocolate and add honey to it when it’s melting?
Yes you could definitely do that! I’ve tried it before, and the resulting chocolate shell was a little sticky… but still tasty!
I make something similar with dates– just some pitted dates and shredded coconut in a food processor. Dates lend a caramel-ly flavour so it tastes like Girl Scout samoas when you add chocolate. Just wondering– are dates not part of the detox plan? I haven’t picked up the book you recommended so I was just wondering (I love dates).
I featured a date-heavy recipe on Monday, so they are definitely a favorite of mine! I especially love them mixed with pecans, for a “pecan pie” flavor.
This Momma can’t say enough THANK YOU’s! This recipe is amazing and I was able to tweak it to my taste without issue. I tried a batch with dates, with pecans and with almonds. All of them were a hit! I am by no means a fabulous baker or “Susie Homemaker”, but I was able to sneak these in as a homemade treat during a recent women’s function and apparently I have tasked with being the new Treat/Dessert Supplier. Now all I have to do is to figure out a way to make these kid friendly, as my children love coconut but don’t like chocolate. (I know, who doesn’t like chocolate??) Any suggestions?
Love the recipes and adore the blog…keep up the great work!
Thank You!
I’m so glad you all enjoyed them!!
Perhaps your kids would like my blonde coconut macaroons? I may be a bit biased, but they are the best version I’ve ever tasted! http://detoxinista.com/2010/09/macaroon-fairy/ (If you use an oven to bake them, rather than a dehydrator, it’s probably best to experiment with this recipe before making it for an event– oven temperatures vary, and it takes a bit of experience to get them “right.” Either way, they’ll taste delicious, though!)
Can you recommend any brand of chocolate chips? We are gluten free and dairy-free.
Enjoy Life makes gluten-free, dairy-free, and soy-free chocolate chips. You can order them easily on Amazon, with free shipping: http://amzn.to/TcfR7Z
These look amazing but I need to cut back on desserts…I’m getting a muffin top
Made these at 3am last night…after nursing the baby, haha.
So so yummy! I actually put a small dollup of peanut butter on each truffle before putting back in the freezer to chill and they were reminiscent of a butter finger/chic-o-stick
I just made these – they turned out yummy! And so easy to make!
Next time, I’m going to have to double the recipe so there’ll be some left for others…
I am going to put a single almond in the middle of each coconut mound, because, sometimes you feel like a nut….
I think I’ll feel like a nut next time!
[...] The Detoxinista~Mounds Bar Truffles [...]
Made them tonight! They are delicious! A little messy to make but I had fun licking all of the utensils that were used! Lol.
Thank you for the recipe!
Am I doing something wrong? When I mix the first part, it makes only a tiny amount of shredded coconut mixture; definitely not enought for 8 people…
Hi Heather! If you’re using a tablespoon to measure out the coconut batter, there should be 8 pieces. 1/2 cup coconut = 8 tablespoons. They are bite-sized, so I’m not sure they’d feed 8 people… they only fed two of us over here.
Thanks for the recipe Megan…looks yum! Can I substitute coconut oil with something else?
Butter or Palm oil would also probably work!
OMG these are amazing!!! Just tried them for dessert
Thanks you so much for sharing all your recipes!!
[...] look that hard. If they turn out great, I know something that we will be making often. Click here for the recipe. Photo from the recipe [...]
Excellant treat! No changes needed, follow as directed, but double the receipe, they dont last long.
[...] Detoxinista~ Mounds Bar Truffles [...]
[...] you to my niece, Caileigh, for sharing these on her Facebook page from Detoxinista . I absolutely LOVE chocolate, and coconut, and especially having them together! These look easy, [...]
[...] Homemade Mounds (or Almond Joy) from Detoxinista: I’ve made these before and they taste like the real thing! I had to use a bit more coconut oil then the recipe called for, but maybe my coconut was stale. I might also try and put the filling in cute molds before freezing and coating in chocolate. [...]
I added 1/4 teaspoon peppermint extract and it added a nice york peppermint patty tast, but definitely not as pretty as the picture.
New to your site. Love it!!! BFF recently had surgery, wanted Mounds bar for Valentine’s. Couldn’t bear to buy those so made these. Put almond in center of each and big hit! Satisfying and tasty so no one had to eat more than a couple. Only problem is my coconut oil is solid. When mixed /w honey, water, vanilla it would’t mix. Put in microwave and ingredients became liquid. Continued recipe. Tastes great but ended up /w watery fluid on bottom of each bar. Feedback?
I like to measure out the amount of coconut oil that I’ll be using, then place it in a dish on top of my oven so that it will warm gently. If you get it to the “soft” stage (like how butter is at room temperature) it will be very easy to work with, and won’t separate! The microwave may have affected the molecular structure of the coconut oil, so that might account for the watery fluid– I’ve never had that happen!