4 ingredients and minimal prep make these mounds bars a must try!
I’m trying to make more use of the ingredients I have on-hand these days. Not that I’m really worried about running out of food, but as it is with my job I make so many trips to the grocery store, so if I can minimize that as much as possible all the better.
Which is how these Mounds Bars happened:
I had about a cup of coconut and some ganache left over from those tarts I made, and what else do you think of when you see coconut and chocolate?
They were extremely easy to put together and would make a perfect treat during Passover. Or any time, really.
I’ve included measurements for chocolate chips; if you use the dairy-free kind you’ve got yourself a perfect vegan recipe! And as it’s just the 3 of us at home now I made a very small batch – just 10 pieces total. Feel free to double (or triple) the ingredients as you like! Oh – and you can also put an almond on each bar if you want to make Almond Joys instead!
1 cup sweetened or unsweetened coconut
1/4 cup coconut oil
1 tablespoon honey (optional; I recommend if using unsweetened coconut)
1 cup chocolate chips (dairy free or regular)
whole almonds (optional; use if you want to make “Almond Joy” bars instead!)
Melt the coconut oil in the microwave or over low heat. Add the coconut and honey (if using) and mix till well combined. Use slightly damp hands to form the mixture into small rounded bars (I got about 10 out of this batch). Place on a parchment-lined baking sheet and freeze for 15 minutes (if making Almond Joy bars place one almond on top of each bar prior to freezing).
Melt the chocolate chips in a heatproof bowl set over a pan of barely simmering water. Working with one bar at a time, place on a fork and dip into the melted chocolate. Tap the fork handle on the edge of the bowl to level the chocolate and allow any excess to drip off. Return to your baking sheet and repeat with remaining bars. Refrigerate till set. If you like, you can drizzle any leftover chocolate over the tops.
This delicious recipe brought to you by Sheri Silver