These Paleo Vegan Mounds Bars are easy to make and so delicious. A no bake treat that is gluten free, dairy free, and naturally sweetened.
My boyfriend and I were discussing desserts one day, as we do often, and he mentioned that a homemade mounds would be so good. I whipped these up and he absolutely loves them. He quickly named them “better than mounds” because he thinks these are superior. He likes that they are dark chocolate, like an almond joy, but no almond on top. I agree with him that they are delicious and better than the original, and bonus that they’re made with such few ingredients!
They are so simple to make, no baking involved. Just some blending and dipping. Just read the directions carefully as you want to split the coconut, not blend it all at once. It’s easy, just add half and blend until smooth and then add the other half for more texture. Then a little wait time as they chill in the fridge. Once made they can be stored at room temperature or in the fridge if you prefer them cold.
Nut Free and Vegan Candy Bars
These candy bars are nut free since they use just coconut in them. The ingredients are so simple and there are no dairy/animal products also making them vegan. Sweetened with a little maple syrup makes them just sweet enough, but not overly sweet. Make sure to use a dairy free chocolate to keep vegan.
Tools Needed for Candy Bars
The main tool needed is a high powered blender or food processor, I have a Cuisinart food processor and a Vitamix and either would work for these. The only other thing that can by handy is a candy dipping tool, but it’s not necessary. A fork will work as well.
If you love the original candy bar, then you’ll love these paleo vegan mounds bars! Coconuty, chocolatey, and so fun! Here are some more copycat candy to try:
- Paleo Vegan Snickers Bars
- Vegan Paleo Butterfinger Candy Bars
- Paleo Oatmeal Cream Pies
- Vegan Paleo Samoa Cookies
Paleo Vegan Mounds Bars
- Line a small cookie sheet with wax or parchment paper.
- Blend half the coconut with the coconut oil, maple syrup and salt until combined and sort of smooth. 4-5 min stopping and scrapping sides down as needed. It doesn’t need to be completely smooth. Add in the remaining coconut and blend until combined- about 30 seconds. Mixture should hold together when squeezed.
- Scoop into 1 tablespoons portions, shaping into little candy bars- 2 inch by 1 inch rectangles. Place on the prepared pan, repeat until all mixture if used. It should make 15. Refridgerate 1 hour or until set.
- Place the chocolate chips is a small microwaveable bowl or glass mesuring cup. Microwave until melted, about 1 1/2- 2 minutes, stirring every 30 seconds, until smooth. Dip each candy bar in the chocolate, covering completely and scrapping the extra off. Place on the prepared pan and repeat with remaining candy bars.
- Store covered at room temperature for up to 2 weeks. They may last longer than that, but mine were gone by then. You can also keep them in the fridge or freezer for longer.