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!
Equipment
- Double Boiler
- Sheet Pan
- Wire Rack
- parchment paper
- Fork
- Large Bowl
- Large Spoon
- cookie scoop
Ingredients
- 2 1/2 cups Unsweetened shredded coconut choose fine shredded coconut instead of coconut flakes
- 1/3 cup Nutiva Coconut Manna or Coconut Butter
- 2 Tbsp Nutiva Organic Extra Virgin Coconut Oil or Your choice of Vegetable Oil
- 3 Tbsp Keto Maple Syrup or Sugar Free Honey Substitute
- 1/3 cup Coconut Cream from top of coconut milk can that has been refrigerated overnight
- 8 oz Unsweetened Chocolate sweetened with stevia or Lily's Sugar Free Semi-Sweet Chocolate Chips can also use chopped dairy free chocolate bar to keep it 100% dairy free
Instructions
- 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. 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 21-22 balls.
- Shape each ball into a log with your hands as best as possible if you want. You can also leave them in 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.
- 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.
- Freeze in a single layer on a baking sheet then transfer to a freezer bag or freezer-safe container and store up to 3 months for best flavor.
Video
Notes
These nutritional values are for the coconut batter/filling only. This does not include the chocolate you use to cover them with. Go with a sugar free chocolate chip or a high cacao percentage chocolate to reduce the extra carbs.
| Nutrition Facts | |
|---|---|
| Serving size: 2 bars | |
| Servings: 11 | |
| Amount per serving | |
| Calories | 106 |
| % Daily Value* | |
| Total Fat 10.5g | 14% |
| Saturated Fat 9.3g | 47% |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Total Carbohydrate 3.4g | 1% |
| Dietary Fiber 1.9g | 7% |
| Total Sugars 1.4g | |
| Protein 0.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 2mg | 0% |
| Iron 3mg | 15% |
| Potassium 84mg | 2% |
- 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.
Nutrition
Calories: 106kcal
Tried this recipe?Let us know how it was!