Homemade Mounds Bars

by Kelly M

Oh yes.

This is not a drill, people. This is the real thing. I actually made homemade Mounds Bars. They are healthy and they don’t taste like brown covered cardboard and I am ecstatic. Note to the energy bar company: brown is NOT a flavor.

I’m still trying to wrap my head around the fact that I made my own candy. I am just so darn proud of myself that I can hardly stand it. I’ll have to go eat another one of the Mounds Bars to calm myself down.

Ah. Much better.

Okay, so you know how every Halloween you traded away all that monotonous unidentified candy for Almond Joys only to pluck the almond off the top before happily sinking your teeth in? Good times.

What are you talking about? Of course you remember! That couldn’t have just been me. Umm…

Not possible. You were totally there. I remember you.

Well I’ve saved us all some grief (and some wasted almonds and excess waistline inches) because I have crafted the ultimate Mounds Bar to be conceived and enjoyed in the comfort of your own kitchen. You’re going to enjoy them in the kitchen because they’re not going to last long enough to make it anywhere else.

Wierd how they all disappear like that.

In case you need to be reminded, I do not use the word “ultimate” lightly. These fine creations are vegan, gluten free, grain free, low carb, sugar free, super duper easy, and less than 30 calories each. If calling these ultimate worthy is wrong, then I don’t want to be right. And I like being right.

Trust me. If these things are worth being wrong over, they are definitely worth making. Then inhaling.

Homemade Mounds Bars

This recipe doesn’t yield very many bars, but that’s because I didn’t want a whole bunch to just be lying around the house. After you try these, you’ll know why. But hey, for less than 30 calories each, I guess you can eat as many as you want. Which is a lot. You’ll want to eat a lot.

Makes 5 bars (recipe can be easily doubled)

Adapted from my Instant Low Calorie Coconut Butter and Homemade Healthy “Chocolate”

Nutritional Comparison

Hershey’s Mounds Bar

Serving size: 1 fun-sized bar

Calories: 92

Fat: 5 grams


Homemade Mounds Bars

(calculated with reduced fat coconut)

Serving size: 1 fun-sized bar

Calories: ~29

Fat: ~1.5 grams


1/4 cup coconut (I used reduced fat)

1/4 cup almond milk (Almond coconut milk would be lovely.)

2 packets of stevia

2 teaspoons coconut flour

2 Tablespoon carob powder

1/4 cup almond milk


In a small bowl, stir together coconut, 1/4 cup of almond milk, stevia, and coconut flour until thoroughly combined.  You can add more or less sweetener here, depending on your personal taste. Form the coconut mixture into five little logs on a plate, and freeze until hardened.

Meanwhile, in a small saucepan over low heat, whisk together carob powder and the remaining 1/4 cup of almond milk until no lumps remain.  Cook over low heat until the mixture is thickened like chocolate sauce, which may happen almost immediately. Turn the heat off.

Now fetch the hardened coconut logs from the freezer, and carefully dip them into the carob mixture until there is an even coating all around the outside. Return to the plate and repeat with the remaining logs. When you are finished, pop the plate back into the freezer and freeze until hardened.

Note: These must be stored in the freezer and eaten immediately unless you want a melted mess on your hands. Trust me, you do not want to waste something this yummy.

Having a bad day? Sorry to hear it. Dip into you freezer stash of these. Now you’re having a good day? Somehow I thought you would.


-Kelly M.






Leave a Comment

{ 23 comments… read them below or add one }

1 Bek @ Crave July 11, 2012 at 3:00 am

Your blog posts are always a pleasure to read! They look so good- thanks for reminding me once again that I need to invest in coconut flour! It will happen!!! Maybe even this weekend ;)


2 Danielle @ clean food creative fitness July 11, 2012 at 9:01 am

I just discovered your blog and I can’t believe I haven’t found it sooner! All of your recipes look simply amazing and I want to try everything! and I love all the gluten free recipes and ingredients you use! Unreal!


3 Amy August 2, 2012 at 1:24 pm

looks so good!! could you use coconut milk instead of almond and cocoa powder instead of carob…?


4 Dave N March 12, 2014 at 12:28 am

I did, and they turned out great!


5 Kelly M March 13, 2014 at 8:53 pm

So happy to hear it Dave!


6 cathriona March 11, 2013 at 2:07 pm

Hi Kelly from another Kelly
Love your work. Am going to try these tonight. You could do well writing for a food magazine on a regular basis with photography included. Great to see young peeps being interested and adventerous with food. Healthy adventures I mean.
Happy kitchen time.
Cat Kelly


7 Natasha May 1, 2013 at 10:58 pm

These look so good, i can’t wait to try them!!

I was however wondering what you mean by ’1/4 cup coconut (I used reduced fat)’.. do you mean shredded coconut flesh or dried desiccated coconut or coconut milk.. or coconut cream?


8 Kelly M May 2, 2013 at 9:14 pm

Hi Natasha! I mean dried, shredded, unsweetened coconut.


9 Margaret May 14, 2013 at 6:36 pm

smart smart girl! these make me want to talk in hushed tones… going to make them soon… don’t tell anyone, especially Peter Paul!


10 LaurieLye June 18, 2013 at 6:48 pm

I just made these this evening and WHOA! So yummy! What a treat for someone who can’t eat any grains or sugar. Nom.

Next time I am going to try adding a little bit of coconut oil to the filling. :)

Thanks for sharing the decadence!


11 Kelly M June 18, 2013 at 10:38 pm

Thank you so much LaurieLye! (Love your name by the way.) I love the idea of adding coconut oil. Please let me know how it goes!


12 Garrett June 23, 2013 at 3:20 pm

Hey Kelly,
There are two 1/4 cups of almond milk on the list. Is that supposed to be there or is that a typo.


13 Kelly M June 25, 2013 at 8:49 am

Hi Garret! Yes, that is not a typo. I use 1/4 cup almond milk twice in the directions (once in the filling, once in the chocolate coating.) Hope this helps!


14 Danielle June 29, 2013 at 1:02 am

Hey Kelly! :)

I just tried this recipe tonight, and it came out really badly. I wonder what I am doing wrong? They tasted super bitter. I even added more Stevia to the mix–quite a bit more-and it did not help the finished product.

I used “toasted” Carob powder. The store didn’t have any other kinds. Was this the wrong kind to use? Other than that everything I did was the same as what you wrote down. Halp! :P



15 southern woman September 8, 2013 at 5:26 pm

Hi Danielle—Did you find out what you did wrong?
I’m dying to try these especially since other recipes call for PARAFIN!
but I don’t want to waste time if they aren’t going to turn out right.


16 Charlie July 1, 2013 at 4:52 pm

Hi Kelly:

This is an awesome recipe and you are right….you can’t eat just one. They disappear very quickly.

I made a batch but I changed up the recipe. I have an elderly neighbor that has dementia and I read that pure coconut oil is helpful in getting the brain to absorb glucose which is a problem in people’s brains with dementia. So, I purchased pure coconut oil, it’s consistency is like a paste. I then mixed shredded coconut and the paste and made little bars (1 inch) and then popped them in the freezer on a non-stick cookie sheet. Then I melted Dark chocolate chips.
Once the bars were hardened, I dipped them in the chocolate put them back on the cookie sheet and then popped the sheet in the refrigerator.

My neighbor seemed to perk up after eating two to four little bars a day for two weeks. The dark chocolate, coconut oil and coconut flakes can make anyone smile.

Wishing you continued success in your culinary adventures.



17 Kelly M July 2, 2013 at 2:54 pm

Charlie, thank you for your kindness and for making me smile. This is such a sweet story. Please send my love to your neighbor!


18 sonja August 31, 2013 at 1:42 am

Looks delicious! Does the thickened chocolate sauce also work with cocoa powder and almond milk or just with carob?
Greets from South Tyrol


19 Kelly M September 30, 2013 at 10:07 pm

Cocoa powder would work just fine! Know that it’s more bitter though.


20 Cheryl April 21, 2014 at 6:53 pm

This was so yummy! Thank you!


21 Kelly M May 16, 2014 at 6:10 pm

Yay! I am so happy you enjoyed this, Cheryl!


22 Renee May 27, 2014 at 6:00 pm

Hi Kelly!

I made these but the carob didn’t turn out so good. What kind are you using?
It was bitter and didn’t harden at all after I cooked it and it thickened. I used Peruvian Raw Carob. I would like to try it again but don’t know what to do.


23 Kelly M June 16, 2014 at 12:12 pm

Hi Renee! I just used Bob’s Red Mill, which I think has a different texture than raw carob. Maybe you need to cook it longer?


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