Total Time
Prep 10 mins
Cook 20 mins

These mounds bars are easy to make and rich with dark chocolate and a coconut filling consisting of shredded coconut, coconut oil and agave.

Ingredients Nutrition

  • 34 cup dark chocolate, 73%
  • 12 cup shredded coconut
  • 14 cup coconut oil
  • 1 tablespoon agave nectar (if you want a sweeter filling, try 2 tablespoons)


  1. Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
  2. Using a small paint brush, coat the bottom and sides of a mounds candy mold.
  3. Place mold in freezer for 10 minutes to allow chocolate to harden.
  4. In a small bowl, combine shredded coconut, coconut oil and agave.
  5. Remove mold from freezer.
  6. Fill chocolate lined molds with coconut mixture.
  7. Paint chocolate over coconut mixture to cover bars.
  8. Place in freezer for 10 minutes to harden.
  9. Remove from freezer, turn mold upside down and pop mounds out of mold.
  10. Serve.
Most Helpful

I used coconut cream, which now comes in a plastic flip top bottle so using a little is easy, instead of oil. Since I don't keep coconut oil in the house, this small change makes it much more likely I will make it again.

Ambervim November 28, 2011

The coconut oil really makes this taste like a mounds bar. I didn't have candy molds, so I used a 6"x4" pyrex dish (shoulda lined it with parchment paper first). So although it stuck to the pan, it was tasty still (hence no pic). I also did not use agave as I had none. I did need to double the amount of coconut though, Thanks for sharing the recipe. :)

2Bleu September 24, 2010