Mounds Bar Truffles

If you like coconut, you’re in luck.

mounds bar truffle split in half

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.

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.

mounds truffles with coconut shavings on topServe slightly chilled for best texture, and enjoy!

4.89 from 9 votes
Print
Mounds Bar Truffles
Prep Time
30 mins
Total Time
30 mins
 

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. These truffles are a quick and easy solution for getting your chocolate candy fix, without too much effort or mess in the kitchen.

Course: Dessert
Servings: 8
Calories: 161 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. 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.
  2. 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!)
  3. 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!
  4. 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!
  5. 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.
  6. 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.
  7. 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.

Reader Feedback: What’s your favorite type of Halloween candy? Are you a coconut fan?

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Comments

Yoli

Hi there, I’m in the middle of making these mounds bar but my mixture is no white like yours and also was the coconut oil suppose to be solid or melted?

Thanks so much,

Yoli

Kristie

I made these for my boys for dessert tonight. WE ALL LOVED THEM!!!! What a great recipe. Thank you!

Cat

I made these and they were awesome. I wedged one almond to the tops of some of them, so I had some that were “mounds” and some “almond joy” Just amazing! Thank you for the recipe

Lucy

oh wow!!! when i started eating them i could not stop!!! Because i have to avoid sugar i used yacon syrup instead of honey and covered them in carob chocolate:) delicioso!!! thank yOU

PR

Made these for Christmas and they are awesome! Even my sugar & wheat loving adult children couldn’t get enough of them 🙂 I melt my chocolate chips in 8 oz pyrex bowls sitting in about an inch of water in a pan on low heat on the stove. As I use the melted chocolate in one bowl, the other stays warm and I can switch between them, and add more chocolate chips as needed 🙂

Alison Charbonneau

I made this recipe today for a client that I cook for who follows food-combining strictly! I doubled the recipe and in place of the water added 2 Tablespoons of unsweetened coconut milk. I also blended it all in the food processor until it was semi smooth. YUM!!! These were relish and totally reminded me of mounds bars and when i was a kid. Thanks for sharing the recipe 🙂

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