These little tasty frozen candy bars fill my sweet tooth, and are an easy way to get a higher amount of coconut oil into my family’s diet. I used coconut flakes, honey (I prefer raw), homemade chocolate, almond extract, dehydrated almonds, and coconut oil. A delicious and natural combination. Though I haven’t had one for years now, Mounds was a favorite candy bar of mine. These remind me a lot of them because they contain the same type of ingredients.
They have definitely been a hit around here. My husband has been taking them in his lunches (packed next to his ice pack), and my toddler loves them, when cut into small pieces.
And who said you couldn’t have candy bars on a “healthy” diet? With a little creativity, we are denied very few things while remaining committed to a nourishing diet.
I blogged about Nourishing Tradition’s Carob (which I made into chocolate) chip recipe here. It’s quite good. The original recipe used rapadura. I decided to use honey for this project. I think it’s a little easier to get to dissolve into the mixture (always a problem with using rapadura in this recipe), but you can really use whatever sweetener you want. If you use a sweetener like honey, be aware that if you were to refrigerate the chocolate mixture instead of freeze it, it would stay a little softer than if you used rapadura.
“Mounds” Candy Bars-makes 12, large
1 1/3 cup unsweetened coconut flakes
1/2 cup of coconut oil
1/4 cup of honey (raw is nice)
1 teaspoon almond extract
36 almonds, left whole or chopped (your choice)
1-Melt the coconut oil and honey over low heat until just melted. Whisk to combine. Add the almond extract and coconut flakes.
2-Now take out your muffin tins (you will need a 12 compartment muffin tin). In each compartment, place three almonds, or divide the chopped almonds) Then, divide the coconut mixture, making sure you get an even mixture of coconut flakes and coconut oil. Place in a freezer (make sure it’s on a flat surface), and freeze until hard (about 30 minutes)
Now it’s time for the chocolate! You will need:
3/4 cup cocoa powder (not dutch cocoa)
1/4 cup of honey (I used a scant 1/4 of a cup)
1 cup coconut oil
1 tablespoon vanilla extract
3-Combine these ingredients in a 2 cup glass measuring glass and place in a pot of simmering water. Heat until everything is just melted, and remove from heat. Either whisk briskly, or use a hand blender to combine well (the hand blender is the easiest way to do this).
4-Take out the frozen coconut flakes mixture, and divide your chocolate mixture over it (about two tablespoons per muffin compartment).
5-Put back into your freezer, and freeze until hard (again, about 30 minutes). To get them out, simply slide a butter knife down one side, and pop it out. This is very easy to do, as long as you do it directly from your freezer.
Then, enjoy! (and keep them frozen, they melt fairly quickly)
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Jenny from April 8th — I used almonds, pecans, and walnuts in mine (different nuts in each cup).
I loved these, thanks for the recipe! http://heal-balance-live.blogspot.com/2010/04/recipe-review-mounds-candy-bars-from.html
Thanks so much for this recipe! They turned out wonderfully and are super healthy. I substituted carob powder for the cocoa powder in equal amounts.
I love your website and all the wonderful information you share, Kimi.
The gluten and dairy free options are becoming so easy to overcome for my daughter and I.
These look so Yummy! Can’t wait to try them!
These look great! Easy too…can’t wait to try em.
Can they be stored in the fridge instead of the freezer, or will they be too soft? They look divine!
And I just bought Coconut oil the other day – perfect!
Ok am I the only who had this problem?
I used Raw, organic honey and i could never get the honey and the coconut oil to BLEND together! I tried mixing it really fast, slow etc and it still stayed seperated….so i just made the candy like that but there are spots that are way sweeter than others due to the fact that there are chunks of honey that wouldn’t blend…this was the same for the white layer and the chocolate layer…hmmm, anybody have this problem?
Just made a batch of these and they are absolutely DIVINE! I’m going to have to work hard not to eat the entire batch in one sitting!
I just made these today and they are really great! However, I think it is more of almond joy- almond joy has nuts, mounds don’t– because sometimes you feel like a nut… Anyway, very tasty but I messed up freezing the almonds before so popped them up in the pan a little unfrozen to mix with the chocolate. Very tasty!
I made these today, and they are truly DELISH! Thanks so much for posting this recipe…I really enjoy reading your blog
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I can’t get over how wonderful these are. I must admit that I was a bit shocked. Mine aren’t freezing through on the bottom all the way though and I also had a really hard time blending the honey and coconut oil. I ended up using a hand blender and just scooping it quickly into the tins.
I used min muffin tins and they are just enough for 2 or 3 bites. I also did half with almonds and half without. Next time instead of putting the almonds on the bottom I will probably put them between the coconut and chocolate layers. Not everyone in my house is a fan of the almond extract flavor so i think next time I’ll use vanilla in both the oil/honey and the chocolate mixture.
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