Easy Paleo Bounty Bars aka Mounds
Three years ago, I posted a step-by-step recipe for easy homemade bounty bars (also known as Mounds!) and since then, it’s become one of the most popular recipe on my blog. I think people love how simple they are to make and how they taste just like the real thing!
I love them too but…the main ingredient is sweetened condensed milk. In three years, my diet has evolved quite a lot and to be honest, it’s not an ingredient I want to use anymore because it’s just processed sugar (a lot of it!) and milk. Not really healthy, to say the least. So I’ve been wanting to create a healthier Bounty recipe and I’m so happy with what I’ve come up with!
Ironically though, these healthy Bounties are higher in calories than their traditional cousins. They are much lower in sugars (9.5 grams vs 17.3 grams) but higher in fats (19.9 grams vs 12.3 grams) because of all the coconut products used. Fat is pretty calorie dense so that explains the difference. That being said, I’ve come to learn over the years that all fats and calories are definitely not made equal. I would rather have healthy fats coming 100% from a natural source rather than from processed ingredients.
Nutritional considerations aside, these Paleo Bounty bars are simply delicious! The inside is soft, sweet and very “coconuty” and wrapped in a perfectly crunchy chocolate shell. Speaking of the shell, who knew making homemade chocolate was so easy?! All you need is coconut oil, cocoa powder and honey!
Enjoy your treat!
Fancy more snack ideas? I made you a list of 50+ clean eating snack ideas that you can download just below ???????? Print it, keep it on your phone and snack your heart away! Enjoy, friend!
Easy Paleo Bounty Bars aka Mounds
Ingredients
- 1 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut cream
- 1/4 cup full fat coconut milk
- 2 tbsp mild tasting honey or rice malt syrup for vegan or low fructose
Chocolate cover
- 1/4 cup coconut oil refined or unrefined, melted
- 1/4 cup unsweetened cocoa powder
- 1 tbsp mild tasting honey or rice malt syrup for vegan or low fructose
Instructions
-
Add shredded coconut, coconut cream, coconut milk and honey in the bowl of your food processor. Pulse until it forms a thick and sticky paste (but stop before it becomes completely smooth!), scraping the edges of the bowl with a spatula if needed.
-
Line a baking sheet with parchment paper. Using your hands, form about 8 rectangles with the paste. Press firmly to make sure the rectangles will keep their shape. Arrange on prepared baking sheet. Freeze for about 1 hour or until very firm. This will make the candy easier to dip in chocolate. Don't skip this part or it'll be a mess!
-
In the meantime, prepare the chocolate cover. In a small pot, add coconut oil, cocoa powder and honey. Heat on very low heat and whisk until fully combined and nicely smooth and shiny. Remove from the heat and cool down slightly.
-
Remove rectangles from the freezer. If you want to take your time, you can work with one rectangle at a time and leave the others in the freezer. Using two forks, dip one rectangle in chocolate and roll it several times to cover all sides. Place on lined baking sheet and repeat with remaining rectangles. Place back in the freezer for 10 minutes, or until chocolate has set.
-
For a thicker chocolate cover, repeat step 4 and dip each bounty in the chocolate again (optional but recommended for even more yumminess!).
-
Store in the fridge (they will melt if kept outside the fridge)
Fancy more snack ideas? I made you a list of 50+ clean eating snack ideas that you can download just below ???????? Print it, keep it on your phone and snack your heart away! Enjoy, friend!
Yum! And easy is right, wow! I love all things coconut and with them being such an simple treat you can bet these are going to be in my belly asap!
Haha thanks Meg! Careful though, before you know it they will all have “disappeared”. Unless you have a seriously strong self-control. In that case, kudos to you 😉
How are these to be gluten-free if one uses malt syrup? I know vegans don’t like honey because it’s created by insects, but still if a vegan uses malt syrup because they can’t have wheat or gluten, then they might as well use corn syrup, they could probably use maple since it’s only 2 tablespoons… in fact: any syrupy like substance could be used, couldn’t it?
Rice malt syrup is gluten free when it’s made 100% with rice (and most of the brands are) but, sure I think you could also use corn syrup or maple syrup 🙂
i want to do it on large scale in india how to go about it preservative are to be added?
I’m not sure exactly what you mean. Do you want to sell them? How many would you need to make? I have no idea how you could add preservatives to them, definitely not my area of expertise. Sorry!
I want to use melted chocolate with stevia and stevia as a sweetener. Will it works?
I think it should work fine yes! I would use liquid stevia though. Have a great day Anna!
Great recipe!!! The homemade chocolate cover is surprisingly awesome! I first did this with regular chocolate because I was skeptical… but don’t miss it. It’s easy and it’s just delicious. Thanks!!
So glad I converted you! Don’t you love how easy it is? Thanks for your comment 🙂
I’m happy to be converted! Do you have any ideas how to make just the chocolate as a chocolate bar or something similar?
You mean like small chocolate candy made only with chocolate? I would buy a candy mold, follow the same recipe and voila! But be sure to keep them in the fridge otherwise they will melt!
I like your site . tanks
Thank you 🙂
Hi Marie
I’m in the UK and following a Paleo diet, however it’s incredibly difficult to find recipes that don’t use cups as a measurement are your recipes in American cup measurements? Do you have any that are in grams & millilitres?
Kind Regards
Unfortunately I don’t, so sorry! Might I suggest you buy a set of measuring cups and spoons? I know you can find some pretty easily in France (where they use grams and millilitres too) or online, and it’s pretty cheap! Otherwise, there are a few websites you can use to convert the quantities. One that I use often when making French recipes for instance (since I don’t have a scale at the moment) is this one (you can change the ingredients on the right hand side). Otherwise, I’ve had good success at just Googling things like “1 cup of shredded coconut in grams”. It does take time though so I’d definitely recommend getting a set of cups 🙂 Hope this helps!
Hi do u use coconut milk from a can ? And if so do u use the liquid part of it too
Yes, I used coconut milk from a can. I shake it before opening it so there’s no liquid (it’s different from coconut cream)
Hi Marie!
Can I double the amount of the coconut cream and skip the coconut milk?
Thanks ❤️
Hi Shoshana! Yes, i think it would work fine! 🙂
I make chocolate bars using stevia powder all the time! I usually add a bit of Agave syrup to round out the sweetness flavoring as both cocoa and stevia are alkaline. Agave is not, so it compliments it and makes it sweeter tasting and not bitter. I always add it after I have melted the cocoa and coconut oil together. Be sure to add vanilla flavoring to enhance the chocolate flavor. I have never tried to make coconut bars so I’m excited to try your recipe. They will melt in your hand so you have to wrap them in something like wax paper when holding them.
Yes, they do tend to melt so I usually keep them in the fridge and grab them one by one 🙂 I hope you’ll enjoy this recipe Gayle!
I have them in the freezer right now – they taste so good already. 😀 Thanks for the recipe.
oh yum!!
Whats the difference between cocoanut cream and cocoanut milk? And do you get the crm from sepersting it from the milk
Never mind i just figured it out
Let me know if you have any other questions!
Thanks for being prompt on a reply but now i am still questioning my comment so it calls for covoanut cream is tjat from the canned cocoanut?
So you can either buy coconut cream, or leave a can of full fat coconut milk upside down overnight. The cream that forms on top when you open the can (without shaking it) is what we call coconut cream.