These Paleo Vegan Mounds Bars are simple to make and irresistibly tasty. This no-bake treat is gluten-free, dairy-free, and naturally sweetened—perfect for a quick homemade candy bar that still feels indulgent.
My boyfriend suggested we try a homemade Mounds-style bar one day, so I gave it a shot. He loved them and jokingly called them “better than Mounds”—he prefers the darker chocolate and the pure coconut center. I agree: these are rich, coconut-forward, and surprisingly easy to make with just a few wholesome ingredients.
There’s no baking required—just blending and dipping. The key is to process the coconut in two stages: blend half until fairly smooth with the wet ingredients, then add the remaining coconut briefly for pleasant texture. After shaping, a short chill sets the bars so you can dip them in chocolate. Store them at room temperature or refrigerate for a firmer bite.
Nut Free and Vegan Candy Bars
These bars are nut-free because the filling is pure coconut. The ingredient list is short and free of animal products, so they’re vegan. A touch of maple syrup adds just the right amount of sweetness without being cloying. To maintain a vegan recipe, use dairy-free chocolate when coating the bars.
Tools Needed for Candy Bars
A high-powered blender or food processor is the main tool you’ll need; either will work well to combine and slightly grind the coconut. A candy-dipping tool is helpful for coating, but a fork works perfectly fine. Aside from that, basic kitchen items like a small baking sheet and parchment paper are all you need.
If you enjoy the classic candy bar, these paleo vegan Mounds-style bars are a must-try: chewy coconut centers and dark chocolate coating make a delightful combination. Try them alongside other homemade candy copycats for variety.
- Paleo Vegan Snickers Bars
- Vegan Paleo Butterfinger Candy Bars
- Paleo Oatmeal Cream Pies
- Vegan Paleo Samoa Cookies
Paleo Vegan Mounds Bars
Ingredients
- 2 ½ cups unsweetened shredded coconut, divided
- 4-5 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- ½ teaspoon salt
- 1 ¼ cups dairy-free chocolate chips
Instructions
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Line a small baking sheet with wax or parchment paper.
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Place half the shredded coconut in a high-powered blender or food processor with the melted coconut oil, maple syrup, and salt. Blend until mostly smooth, stopping to scrape the sides as needed (about 4–5 minutes). It does not need to be perfectly smooth.
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Add the remaining shredded coconut and pulse or blend briefly (about 30 seconds) until combined. The mixture should hold together when squeezed.
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Scoop roughly 1 tablespoon portions and shape into small rectangles about 2 inches by 1 inch. Place them on the prepared pan; you should get about 15 pieces. Refrigerate for 1 hour or until set.
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Melt the dairy-free chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth (about 1½–2 minutes total). Dip each chilled coconut bar in the melted chocolate, fully coating it, then scrape off excess and return to the parchment-lined pan. Repeat with remaining bars.
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Store the bars covered at room temperature for up to two weeks, or refrigerate or freeze to prolong shelf life.
Nutrition Information
