Copycat Chocolate Mounds Candy

Print Pin

4.32 from 99 votes

Chocolate Mounds Candy is based on the Mounds Bar. Four ingredients is all it takes to make the candy bar classic.

Course Dessert

Cuisine Candy

Prep Time 29

Cook Time 1

Total Time 30

Servings Balls

Calories 160kcal

Author Ginny McMeans

Ingredients

½ cup dairy-free butter melted
2 cups powdered sugar organic
3 cups shredded coconut unsweetened
16 ounces semi-sweet chocolate chips

Instructions

Place a piece of wax paper in a cookie sheet (baking sheet). Set aside.
Melt the dairy free butter in the microwave. It only takes seconds.
Mix the melted butter, powdered sugar and shredded coconut in a Large Mixing Bowl.
Roll into about 36 balls.
Place back into the large bowl and refrigerate for about an hour. Until firm for rolling in chocolate.
Melt the chocolate. You can use a microwave or over a hot water bath.
Roll each ball in the chocolate, quickly, and lift with two forks. Place on the waxed paper that is on the cookie sheet.
Fill up the pan. You may need more than one. Try not to let them touch.
Place in the refrigerator when all done so that the chocolate can harden.

Video

Notes

Non-dairy butter – the butter is a very important ingredient in the chocolate mounds. Not only does it give creaminess, but it also keeps all the things together. You can use unsalted or salted butter here. I advise using non-dairy butter over other ingredients, such as coconut oil.

Powdered sugar – I used organic powdered sugar as it has more benefits than granulated sugar. The powdered sugar gives a nicer texture, while the granulated sugar gives grittiness and that unpleasing cracking sound between the teeth.

Shredded coconut – I used unsweetened coconut. The chocolate mound candy has enough sugar in it, so any extra sugar will make it too sweet. Always choose an unsweetened version. You can use the shredded coconut as it is or toast it a bit for some extra flavor.

Semi-sweet chocolate chips – I use semi-sweet Vegan chocolate chips, as they are easy to locate in any store, plus they taste great. Also, any Vegan semi-sweet chocolate will work too. Just chop it before melting. If you prefer dark chocolate over semi-sweet, you can substitute it.

Recipe tips:

How to store chocolate mounds:

Store in an airtight container in a fridge, for up to 2 weeks. If you want to freeze the chocolate mounds, place them in a freezer-friendly container and freeze them for a month.

How to perfectly coat the chocolate mounds:

The key to nice coating is to have your chocolate melt perfectly. I melt mine in a microwave in 30-second intervals, stirring well after each addition, until the chocolate is melted all the way through.
Add prepared balls/mounds into the chocolate and lift it with a fork, leaving it to drip excess chocolate. Place the mound on the baking sheet lined with parchment paper. If your chocolate becomes thick and not runny through the process, heat it again.
Do not freeze chocolate mounds with chocolate on them, but put them in a refrigerator. The freezing will cause chocolate to “sweat” once removed from the freezer.

Nutrition