Homemade Mounds Bars and Almond Joy Bars

Homemade Mounds Bars and Almond Joy Bars @ Common Sense Homesteading

I used to enjoy mounds and almond joy bars years ago, but either they’re making them sweeter and more bland, or my taste buds have changed (or both).  Enter this easy recipe set for homemade mounds bars and almond joy bars.  You get the rich, full taste of coconut and chocolate, without the cloying sweetness of commercial candy.  Make them with coconut and vanilla extracts for homemade mounds bars, or almond and vanilla extracts (and almonds! :-) ) for homemade almond joy bars.  There’s plenty of healthy coconut oil, and they’re sweetened only with honey.

Note:  Since these bars have so few ingredients, it’s really important to use the best quality ingredients you can to get the best flavor.  I prefer Nutiva coconut oil, which to me has a flavor most like fresh coconut, but you can use any brand you like.  I don’t recommend refined coconut oil.  It’s flavorless (well, my sister said it tastes like candle wax) and will not bring out the coconut taste you want.  The same goes for the other ingredients – fresher coconut flakes, good quality cocoa, real honey, real vanilla extract – good quality ingredients will sing, so-so ingredients will give you so-so bars.  If you choose to purchase Nutiva or Amazon products through my site I receive an affiliate payment (Thank you!), but feel free to use your favorite brands.  These will keep a long time in a sealed container in the freezer (if they don’t get eaten), and are nice to have on hand for an occasional indulgence.

Homemade Mounds Bars

Adapted from The Nourishing Gourmet

Ingredients

Coconut layer:

1 1/3 cup unsweetened coconut flakes (not the sweetened ones found in most baking sections – check the label)
1/2 cup of unrefined coconut oil, softened/melted
1/4 cup of honey (raw preferred if you have it)
1 teaspoon coconut extract or vanilla extract (or half and half)

Chocolate Layer:

3/4 cup raw 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 (homemade extract is great if you have it)

Directions

To make the coconut layer of our homemade mounds bars, start by melting the coconut oil and honey over low heat until soft.  Don’t overheat.  Whisk to combine. Add the extract and coconut flakes. (I did this the first time.)  Alternatively, just dump it all in a bowl and mash together with your hands until well blended.  (I did this the second time.  Worked just fine, but was a bit messier.)

To form the mounds bars, you can use a standard 12 compartment muffin tin or two miniature muffin tins with 12 compartments (this left me with extra chocolate mix).  Another option is candy molds.  These are quite rich, so I wanted a smaller bite sized candy.  I purchased a Wilton 24 compartment silicon mold with 1.5 x 1.5 inch squares and a plastic Make’n Mold 12 compartment peanut butter cup mold.  One recipe filled the silicon mold and the peanut butter cup mold, and left a little extra chocolate that I poured into the mini muffin cups.  (I think I’m going to get another peanut butter cup mold.)

Divide the coconut mixture evenly between your compartments.  Make sure you get an even mixture of coconut flakes and coconut oil.  Press firmly into pan/mold to get a solid candy with no air pockets.

Place in a freezer  on a flat surface, and freeze until hard (about 30 minutes).

To prepare the chocolate layer of our homemade mounds bar:

Combine 3/4 cup cocoa powder, 1/4 cup honey, 1 cup coconut oil and 1 tablespoon vanilla extract in a small, heavy bottomed pot.  Heat gently, and whisk until well blended. Pour into a liquid measuring cup to make it easier to pour into the molds.

Remove your muffin tins or molds from the freezer.  Top each candy with a layer of chocolate.  For full sized muffin tins, use about two tablespoons per muffin compartment.  For mini muffin tins or candy molds, fill molds.  Pour any excess chocolate into additional molds, or onto a piece of wax paper on a cookie sheet (you can break it apart later to eat like almond bark).

Return tins/molds (and any excess chocolate) to freezer.  Freeze until hard (about 30 minutes).

To remove the mounds bars from the full size muffin tins, simply slide a butter knife down one side and pop them out. Alternatively, invert on a clean counter and get the mold a thump.  I found that the bars stuck a little in the mini muffin tins, but came out easily from the silicon mold and the peanut butter cup mold.  Make sure they’re completely frozen before you remove them from the molds.


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Homemade Almond Joy Bars

Adapted from The Nourishing Gourmet

Of course, the homemade almond joy bar is much the same as the mounds bar – just add almonds and almond extract.

Ingredients

Coconut layer:

1 1/3 cup unsweetened coconut flakes (not the sweetened ones found in most baking sections – check the label)
1/2 cup of coconut oil
1/4 cup of honey (raw preferred if you have it)
1 teaspoon almond extract
36 almonds, left whole or chopped (your choice)

Chocolate Layer:

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

Directions

To make the coconut and almond layer of our homemade almond joy bars, start by melting the coconut oil and honey over low heat until soft.  Don’t overheat.  Whisk to combine. Add the almond extract and coconut flakes. (I did this the first time.)  Alternatively, just dump it all in a bowl and mash together with your hands until well blended.  (I did this the second time.  Worked just fine, but was a bit messier.)

To form the almond joy bars, you can use a standard 12 compartment muffin tin or two miniature muffin tins with 12 compartments (this left me with extra chocolate mix).  Another option is candy molds.  These are quite rich, so I wanted a smaller bite sized candy.  I purchased a Wilton 24 compartment silicon mold with 1.5 x 1.5 inch squares and a plastic Make’n Mold 12 compartment peanut butter cup mold.  One recipe filled the silicon mold and the peanut butter cup mold, and left a little extra chocolate that I poured into the mini muffin cups.  (I think I’m going to get another peanut butter cup mold.)

Divide the coconut mixture evenly between your compartments.  Make sure you get an even mixture of coconut flakes and coconut oil.  Press firmly into pan/mold to get a solid candy with no air pockets.  Press your almonds onto the top of the coconut mixture.  I used one almond per bite sized candy, but I think more would have also been good.

Homemade Mounds Bars and Almond Joy Bars @ Common Sense Homesteading

Place in a freezer  on a flat surface, and freeze until hard (about 30 minutes).

To prepare the chocolate layer of our homemade almond joy bar:

Combine 3/4 cup cocoa powder, 1/4 cup honey, 1 cup coconut oil and 1 tablespoon vanilla extract in a small, heavy bottomed pot.  Heat gently, and whisk until well blended. Pour into a liquid measuring cup to make it easier to pour into the molds.

Remove your muffin tins or molds from the freezer.  Top each candy with a layer of chocolate.  For full sized muffin tins, use about two tablespoons per muffin compartment.  For mini muffin tins or candy molds, fill molds.  Pour any excess chocolate into additional molds, or onto a piece of wax paper on a cookie sheet (you can break it apart later to eat like almond bark).

Homemade Mounds Bars and Almond Joy Bars @ Common Sense Homesteading

Return tins/molds (and any excess chocolate) to freezer.  Freeze until hard (about 30 minutes).

To remove the almond joy bars from the full size muffin tins, simply slide a butter knife down one side and pop them out. Alternatively, invert on a clean counter and get the mold a thump.  I found that the bars stuck a little in the mini muffin tins, but came out easily from the silicon mold and the peanut butter cup mold.  Make sure they’re completely frozen before you remove them from the molds.

Homemade Mounds Bars and Almond Joy Bars @ Common Sense Homesteading

Homemade Mounds Bars and Almond Joy Bars @ Common Sense Homesteading

I made these for our Christmas and New Year’s parties, and they were extremely popular.  I recommend storing them in the refrigerator or freezer, as they will melt if left out at warmer temperatures.  (Coconut oil becomes liquid at around 75F.)  Sitting out for an hour or two at the party with temps in the low 70s, they were just fine.  The coconut oil gives them a velvety texture.  Once you try these homemade versions of mounds and almond joy, I bet you’ll never buy the store bars again.

Homemade Mounds Bars and Almond Joy Bars @ Common Sense Homesteading

You may also enjoy coconut oil fudge and chocolate chip cookie dough truffles made with almond flour and coconut oil.

 

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Comments

  1. VICKIE says

    These look delicious! I’m wondering where you buy your coconut oil from. I get mine at the health food store but it’s really expensive so when I see 1 1/2 cups for this recipe I’m thinking that’s more than half the jar! I’d appreciate any tips on that. Thanks.

    • says

      I buy my coconut oil in bulk (by the gallon) from Nutiva or Tropical Traditions. It’s still not cheap, but definitely less expensive per ounce. If you click on the “coconut oil” links in the post, it’ll take you to Nutiva, which is my favorite for recipes like this because it has a lighter, fresher flavor. There are quite a few places online that sell it now.

      • Melissa says

        Make sure if you DO get it from WalMart that it is NOT HYDROGENATED coconut oil. Stick with Organic Coconut Oil so you would not be ingesting SOLVENTS, OR unhealthy-artery clogging hydrogenated oils.

      • Deanna says

        My Walmart only carries the refined organic coconut oil or a non-organic coconut oil…neither of those would be good for this recipe. Yes, it’s a little expensive…but just think about how much healthier this version is than the one you buy in the store…worth every penny to me!

  2. jen says

    I made these and they were AMAZING!!! I wanted to share the recipe with a friend, but she’s vegan, so no honey. Do you think maple syrup would work instead?

    • says

      Jody – Sorry you had a bad experience, but when I served these over the holidays they were extremely popular, at least with the adults. Some of the kids didn’t find them sweet enough. You do need to make sure the honey stays well mixed, because if it settles out them you’re left with cocoa in coconut oil with a layer of honey underneath, which is not very tasty.

  3. Amanda says

    Made these this evening after they popped up in my news feed on Facebook. Disappointing, really. I was expecting them to actually be in the realm of Mounds and Almond Joy like and there are not even close. My kids will probably love them though cause they only get a sweet treat about once a month or so and this will seriously be wonderful to them. I do like that all of the ingredients are on my “good list” and along the Weston A Price guidelines of healthy foods. As I was making it I wondered if it would be good with a bit of butter in combination with the coconut oil. That may have actually made these better. As they are, I wouldn’t make them again though.

    • says

      I’m sorry you were disappointed, but everyone who tried them here liked them. I had them out as part of buffet spread over the holidays, and they were the first sweet treat to disappear completely off the buffet. For me, the current versions of Mounds and Almond Joy in the store are way too sweet. I did use local raw honey, raw organic cocoa powder, organic unsweetened coconut and Nutiva coconut oil. I know different brands of ingredients can effect how a recipe turns out, especially when a recipe has only a few ingredients.

  4. Emilie says

    I clicked on your link to Amazon and saw that they also have a Freshware 30-Cavity Silicone Chocolate, Candy and Peanut Butter-Cup Mold which I ordered because it is silicone and therefore easier to unmold and it also has a larger capacity. I hope that you get credit since I did click to amazon through your recipe.

  5. donni says

    I actually can’t stand that coconut flavor so you let me know when you make a Snickers bar, lol <3 Honestly, though, thank you for all of your posts and recipes!!

  6. Deborah E-P. says

    Wondering if grated Belgian Chocolate mixed into this recipe, alongside the cocoa powder would be a good addition? This recipe sounds fantastic & certainly much healthier than the store bought variety that’s loaded with GMOs & High Fructose Corn Syrup!

  7. Deanna says

    Just made these and they are absolutely delicious!!!! I tried a different recipe for these and it was just awful…so happy to have found this recipe!!!! Happy to have a sweet treat that my family can enjoy with all the junk that they will get trick or treating tonight…

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