Low Carb Homemade Copycat Mounds Candy Bar Recipe

If your favorite treat includes coconut and chocolate and you have a sweet tooth then make this easy Low Carb Homemade Copycat Mounds Candy Bar Recipe!

Mounds bars, or also known as Bounty Chocolates in some regions, have always been a classic indulgence for me since I was a little girl with the combination of chocolate and coconut. 

The store-bought version is typically loaded with sugar and carbs, and there is not a sugar free variety at the grocery store that matches as close as this recipe.

They are made using simple ingredients like coconut butter, sugar-free dark chocolate, and coconut milk. 

Also known as homemade bounty bars, this special candy is made with unsweetened coconut and sugar free Lily’s Chocolate Chips.

The soft, sweet coconut filling in the center of these coconut candy bars is what makes this copycat recipe so much like the real thing!

Keep reading as I show you how to make them with pictures and also go over tips, substitutions and frequently asked questions.

The main ingredients for this chocolate coconut bars recipe  

• Unsweetened shredded coconut (choose fine shredded coconut instead of coconut flakes)
• Nutiva Coconut Manna or Coconut Butter
• Nutiva Organic Extra Virgin Coconut Oil or Your choice of Vegetable Oil
• Keto Maple Syrup or Sugar Free Honey Substitute
• Coconut Cream (from top of coconut milk can that has been refrigerated overnight)
• Unsweetened Chocolate sweetened with stevia or Lily’s Sugar Free Semi-Sweet Chocolate Chips

You will need this equipment to make your coconut chocolate candy

• Large Bowl
• Large Spoon
• Cookie Scoop
• Parchment Paper
• Cookie Sheet
• Wire Rack

Now lets make our Copycat Mounds Bars!

Combine unsweetened coconut, coconut butter or coconut manna, coconut oil and coconut cream in a large bowl. 

Mix well with a large spoon till very well combined.

Alternately you can throw everything into a food processor except for 1/2 cup of the unsweetened shredded coconut and process until well blended.

If you blend it too long, it will be too runny.

If this happens, just stir in the additional 1/2 cup of unsweetened coconut reserved.

You could also dig in with your hand and mash and squish the coconut dough to mix it.

Makes sure you scrape the side of the bowl to get everything well blended.

Once the coconut dough is well blended, scoop out mounds with a cookie scoop to make approximately 15 balls.

Shape each ball into a log with your hands as best as possible.

Give the top and bottom a little pat so it has a flat surface like a real bounty bar or mounds bar.

This gives the coconut batter bar shapes that are easily eaten versus a ball shape.

Place them on a parchment paper or wax paper lined cookie sheet and freeze 30 min. 

While the coconut bars are in the freezer setting up, start melting your favorite chocolate in a double boiler. 

If you do not have a double boiler just place a bowl on top of a small saucepan that has 2 inches of boiling water in it.

Make sure the size of the bowl you use is larger around than the saucepan opening.

Slowly melt chocolate in the double boiler until it starts to melt.

The low heat given from the steam of the boiling water underneath gently melts the chocolate without seizing it up or creating a grainy texture.

Stir gently until there is only a little bit of chocolate not melted.

Remove it from the heat and continue to stir or whisk.

Slowly add in just a little bit of unmelted chopped dark chocolate or additional chips to the melted chocolate mixture and stir.

This will help your chocolate to be tempered so it will not melt as readily at room temperature.

Remove your coconut bars from the freezer and dip each log into the chocolate.

Once you have covered the log with the chocolate, place each one on cooling rack that is on a cookie sheet covered with aluminum foil or parchment paper.

This way you can recover the excess chocolate that drips through and re-melt it for a decorative drizzle.

Return your chocolate coconut butter bars to the freezer for 10 min. 

Once the 10 minutes are up, drizzle remaining chocolate over the top of desired for decoration.

Keep in fridge up to 2 weeks sealed in an airtight container.

You can also wrap each one of the coconut chocolate bars individually with plastic wrap to maintain that just made flavor.

Can be kept at room temperature for a while but no longer than 4 hours or they may fall apart and melt.

These homemade candy bars are best kept in the fridge up to 2 weeks in an airtight container and frozen up to 3 months long term.

Freeze in a single layer on a baking sheet then transfer to a freezer bag or freezer-safe container.

Tips, Substitutions and FAQs

• If you do not want to worry about molding them individually you can press the coconut mixture into a silicone mold with whatever shape you want!

• Try your hand at some cut-out shapes when you press your coconut mixture between 2 pieces of parchment paper and roll it out with a rolling pin. Then using cookie cutters cut out your desired shape then coat with chocolate. This idea makes the best Christmas Cookies for gift giving!

• You can also melt the chocolate in a microwave-safe bowl in 20 second increments stirring well after each. I do not have a microwave so I have not tested this out to give my results. I prefer to melt in the double boiler as sugar free chocolate is finicky in the microwave I have heard.

• If you want to save some time the next time you make these, try throwing everything except for the chocolate in a food processor and then proceeding with the recipe.

• Add extra flavor and texture when you top the bars, once dipped in melted chocolate, with graham cracker crumbs or crushed graham crackers. You can easily find gluten free graham crackers to try this with. It will give your bars a smores type flavor!

• If you want to reduce the carb count of these, try rolling the coconut mixture into balls and then coating in cocoa powder like a truffle.

• Instead of scooping out into balls, try pressing the coconut bar batter into a parchment lined 8×8 pan then proceed with the recipe. You will cut them to your desired size then coat in chocolate.

• To make the bars even more reminiscent of the real thing like almond joy, consider adding whole almonds on top of each coconut bar before covering them with sugar free milk chocolate.

• For an extra crunch, you can also add some crushed nuts of your choice to the coconut mixture.

• If you’re a fan of the combination of chocolate and peanut butter, try mixing in some peanut butter chips to the coconut mixture for a unique twist.

• Instead of forming bars, spread the coconut mixture over a buttery graham cracker crust and top it with your melted dark chocolate to create quick Magic Bars. Slice it into squares to create coconut bar cookies. These layer bars will be a hit at your next potluck!

• To make these bars fully vegan, choose a vegan-friendly dark chocolate and ensure the sweetener used is plant-based.

• Try making my Keto Sweetened Condensed Milk and using it in place of the maple syrup asked for so it maintains a thicker bar that holds together better at room temperature.

• Use the extra solidified coconut cream to make my Easy Keto Dairy-Free Whipped Cream Recipe.

–Can these be made into a vegan bounty chocolate bar?

Yes, the recipe is actually vegan as written as it is no bake and does not contain egg whites. The only ingredient that may not be vegan is the chocolate which is an easy switch. Choose the vegan chocolate that you want, maybe a vegan chocolate bar chopped, and it will be completely vegan.

-Is there a way to amp up the flavor of the coconut mixture?

Yes, you can easily add in some extracts to the coconut mixture like vanilla extract, or almond extract. Just 1 teaspoon should work.

–Can I use a different oil other than coconut or vegetable oil?

Yes, you can easily use 1/8 cup butter instead. The coconut butter will give it enough coconut flavor.

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Creating your own low carb homemade copycat Mounds candy bars is a fun and delicious way to stay on track with your dietary goals. 

You can savor the combination of coconut and dark chocolate without the guilt of consuming excess sugar and carbs. 

Whether you’re a fan of Mounds bars, Almond Joy, or just love the magic of chocolate and coconut together, these bars are sure to become your new favorite way to indulge.

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Your whole family will enjoy these chocolatey, coconut sweet treats while still remaining sugar free.

These will make the perfect treats for Halloween or Christmas time!

Don’t forget to PIN the printable recipe card to your Pinterest board or print out the complete recipe card.

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Check out these other low carb coconut dessert recipes!

The Best Keto Tropical Cake Recipe

-This cake screams coconut as it is actually a coconut cake also known as a “Jamaican Toto Cake”.

Seven Layer Magic Bars Recipe

-These bars are loaded with caramel flavor that is blended with chocolate a a ton of coconut!

Low Carb Coconut Cream Pie

It is the most decadent sugar free, gluten free, low carb coconut cream pie you will ever have! Easy dairy free options too!

*This post was updated with current pictures, and additional information on October 31, 2023.