Healthier Homemade 3-Ingredient Mounds Bars Recipe
This healthier version of the popular Mounds coconut chocolate bars are made with just 3 ingredients! These homemade candy bars are easy to make, preservative free, and are the perfect chocolate coconut lover's treat!
Servings 4
Equipment
- 1 heat proof bowl (or double boiler)
- 1 Small Saucepan (or double boiler)
- 1 baking pan or large plate
- 1 mixing utensil
- wax paper or parchment paper
Ingredients
- 1 cup organic semi-sweet chocolate chips (soy free)
- 7 oz homemade sweetened condensed milk (see below)
- 1.5 cup unsweetened finely shredded coconut
- Optional: sprinkle of salt
Homemade Sweetened Condensed Milk
- 3 cups pasture raised whole milk
- 1 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Make the Maple Sweetened Condensed Milk
- Add milk, maple syrup, vanilla extract, and salt to a large pot and cook on medium low to low heat, stirring occasionally for about 1.5 to 2 hours or until it has reduced to about 1/3 of the original amount.
- Cool to room temperature, then blend in a high speed blender to ensure it is smooth.
Make the Candy Bars
- Add shredded coconut, salt, and room temperature sweetened condensed milk to a medium sized bowl and combine well.
- Place wax paper or parchment paper on a large plate or baking pan.
- With wet hands, take a small handful of coconut mixture and roll into a log shape. Press down onto wax paper or parchment paper to create flattened and rounded oblong shape. Repeat with the rest of the coconut shreds with oblong shapes of your preferred size.
- Place pan or plate in the freezer while you prepare the melted chocolate.
- Add chocolate chips to a small heatproof bowl or top container of a double boiler.
- Add 4 cups of water to a small saucepan or bottom potion of double boiler, and bring to a boil.
- Place container of chocolate chips on top of pot or double boiler, and melt chocolate for about 15 minutes. Check occasionally to ensure there is plenty of water left in the pot.
- Once chocolate is melted, remove frozen sweet coconut filling pieces from freezer.
- Dip each side of frozen sweet coconut filling pieces into the melted chocolate, removing excess chocolate with the edge of the bowl or pot, and place back on wax paper or parchment paper.
- Once all coconut candies are covered in chocolate, place in the refrigerator to allow the chocolate coating to cool.
- Once fully cooled, remove from lined baking sheet or plate and place in a glass airtight container.
- Serve at room temperature (under about 74 degrees) or straight from the refrigerator.
- Optional: sprinkle with salt for a boost in flavor
- Enjoy!