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.

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.

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.

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.

Click here for the coconut almond base crust recipe.

Vegan Mounds Coconut Bars

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• Author: Katrina Cermelj
• Total Time: 20 minutes
• Yield: Makes 16 1x
• Diet: Vegan

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Description

These no-bake bars are a dreamy coconut lovers delight! Four ways coconut, homemade, and totally vegan.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups (710 ml) coconut cream
• ? - 1/2 cups (118 ml) maple syrup
• 2 tsp vanilla extract
• 1 1/2 cups (355 ml) dessicated coconut
• 1/2 cups (118 ml) creamed coconut
• 1/4 cups (60 ml) melted coconut oil
• pinch of salt
• 1 cups (237 ml) melted coconut oil
• pinch of salt
• 1/2 cups (118 ml) maple syrup
• 1 1/2 cups (355 ml) cocoa powder
• Salt

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Instructions

1. For coconut almond base:
2. For coconut cream centre:
3. In a bowl, combine all coconut cream centre ingredients and mix well. Adjust the sweetness as needed.
4. Transfer the coconut cream mixture onto the firmed coconut almond base.
5. Smooth out the coconut cream mixture with a spoon or spatula until the top is smooth and level.
6. Refrigerate for at least 2 hours, or until firm.
7. For chocolate shell:
8. In a dry bowl, combine all chocolate shell ingredients. Ensure the bowl and utensils are completely dry to prevent the mixture from splitting.
9. Mix well until smooth and melted chocolate consistency is achieved.
10. Assembly:
11. Remove the firm coconut bar block from the refrigerator and baking tray. Cut into evenly sized pieces/bars.
12. Position a wire rack over a baking tray or rimmed plate, and place the coconut bars on the rack.
13. Pour the chocolate shell mixture over the coconut bars, allowing excess chocolate to drip onto the tray or plate.
14. Place the chocolate-covered coconut bars on a plate and refrigerate for at least 1 hour, or until the chocolate is completely set.
15. Storage:
16. Store chocolate-covered coconut bars in the refrigerator for up to 1 week, or in the freezer for 3–4 weeks.

Notes

• To ensure even setting, use a shallow baking dish for the base layer.
• For a richer chocolate shell, use dark cocoa powder instead of unsweetened.
• If the mixture is too thick, add a teaspoon of coconut milk to thin it out.

• Prep Time: 20 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 300
• Sugar: 25
• Sodium: 50
• Fat: 20
• Saturated Fat: 15
• Unsaturated Fat: 5
• Carbohydrates: 30
• Fiber: 5
• Protein: 3

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