Vegan Mounds Coconut Bars

These no-bake vegan mounds coconut bars are just like the candy, but this time homemade and without extra ingredeints. Plus, they incorporate coconut in four different delicious ways.

Vegan Mounds Coconut Bars

If you’re a coconut fan, you’ll love these raw vegan chocolate covered coconut bars. If you’re not, you just might be converted. They are full of wholesome, plant-based ingredients, super healthy (for a dessert), and contain coconut in four different forms. This easy no bake vegan dessert recipe proves just how delicious healthy, allergy friendly sweets can be.

Vegan Mounds Coconut Bars

First of all, these chocolate covered coconut bars are not homemade Bounty or Mounds bars. They are so much more. They are Bounty bars raised to the power of more allergy friendly, more healthy and definitely 100% more delicious.

Vegan Mounds Coconut Bars

First, we have the crunchy coconut almond base, which adds a delightful extra texture and you could totally eat it on its own, in spoonfuls. Then, there’s the insanely creamy coconut centre, which contains 4 different types of coconut. That’s right, four. I couldn’t fit any more in there. Trust me, I tried.

The coconut oil gives stability and the nutty undertones, the coconut cream gives… well, the creaminess and the silkiness, the dessicated coconut gives body and texture, and just in case you haven’t figured out yet that this is a coconut dessert… creamed coconut is here to pretty much yell at you that “YES THIS IS A COCONUT DESSERT AND IT’S ABSOLUTELY AWESOME!”.

Yep, the coconut vibe isn’t exactly subtle here. And, trust me, we wouldn’t have it any other way.

The chocolate shell is luscious and crisp and it melts in your mouth. It’s (of course) made from scratch and has the slight bitterness of dark chocolate, which balances the creamy sweetness of the coconut filling.

Are you drooling yet?

Additionally, these chocolate covered coconut bars are super easy to prepare – and, not counting the refrigeration time, the recipe is also very quick. It really is a win-win-win-win-win…-win situation. There’s honestly nothing to dislike or improve on, except to eat two coconut bars instead of just one.

Vegan Mounds Coconut BarsClick here for the coconut almond base crust recipe.

Vegan Mounds Coconut Bars
 
These no-bake vegan mounds coconut bars are just like the candy, but this time homemade and without extra ingredeints. Plus, they incorporate coconut in four different delicious ways.
Author:
Recipe Type: Dessert
Serves: 18 bars
Ingredients
For coconut almond base:
  • click the link above for the recipe
For coconut cream centre:
  • 3 cups coconut cream (Note 1)
  • ? – ½ cup maple syrup (Note 2)
  • 2 tsp vanilla extract
  • 1½ cup dessicated coconut
  • ½ cup creamed coconut
  • ¼ cup melted coconut oil
  • pinch of salt
For chocolate shell:
  • 1 cup melted coconut oil
  • pinch of salt
  • ½ cup maple syrup
  • 1½ cup cocoa powder
You will also need:
  • 8 x 8 inch (21 x 21 cm) baking tray at least 1 inch (2.5 cm) deep (or other dimensions; if needed adjust the ingredient quantities)
  • baking/greaseproof paper
  • wire rack
Instructions
For coconut almond base:
  1. Click the link above for the recipe
For coconut cream centre:
  1. In a bowl, combine all coconut cream centre ingredients and mix well. If needed, adjust the sweetness.
  2. Transfer the coconut cream mixture onto the firmed up coconut almond base.
  3. Using a spoon or a spatula, smooth out the coconut cream mixture so that you get a smooth, level top.
  4. Refrigerate for at least 2 hours or until firm.
For chocolate shell:
  1. In a dry bowl, combine all chocolate shell ingredients. (If the bowl and the mixing utensils aren't completely dry, the mixture can split and is then only suitable for making truffles).
  2. Mix well until you get a smooth mixture, with a melted chocolate consistency.
Assembly:
  1. Remove the firm coconut bar block from the fridge, and out of the baking tray, and cut it into evenly sized pieces/bars.
  2. Position a wire rack over another baking tray or a (rimmed) plate and place the coconut bars onto the wire rack.
  3. Pour the chocolate shell mixture over the coconut bars, allowing the excess chocolate to drip onto the baking tray or plate. The chocolate will begin setting immediately because the bars are still cold.
  4. Place the chocolate covered coconut bars onto a plate and refrigerate for at least 1 hour or until the chocolate is completely set.
Storage:
  1. The chocolate covered coconut bars keep well in the fridge for about 1 week or in the freezer for about 3 – 4 weeks (but only if you hide them really really well).
Notes
Note 1: The easiest way to obtain coconut cream is to buy coconut milk that doesn't contain too many stabilisers and emulsifiers. Place it in the fridge overnight and don't shake it! When you open it, the coconut cream should have separated from coconut water (which is great in smoothies).

Note 2: The amount of maple syrup depends entirely on how sweet you want your coconut bars to be. Add it gradually – you can always add more, but you can't take it away.

 

Katarina Cermelj

Katarina Cermelj

Katarina is a Chemistry PhD student at the University of Oxford. At least by day – by night she transforms into a food blogger, baking up a storm, taking way too many close-up photos, and writing up blog posts for "The Loopy Whisk" (click on 'website' below to take a look!). Her recipe repertoire ranges from buttery, sugary goodness to raw vegan gluten- and refined sugar-free treats. But they are all joined by a common thread – an emphasis on easy and (mostly) quick recipes that are above all else about flavour. Oh, and she talks (writes) a lot.

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