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    Home | Recipes | All Desserts

    Coconut "Mounds" Bark

    By Adriana Harlan | 24 Comments | Published: Aug 26, 2013 · Modified: Dec 12, 2020

    Recipe Reviews
    5 from 2 reviews

    This Coconut Bark is so good and so easy to make, shredded coconut with homemade chocolate, like a Mounds candy bar, but way more delicious! (Vegan, Paleo)

    blue plate topped with numerous paleo coconut bark bars topped with chocolate and more chocolate and coconut in jars behind

    There are literally hundreds of uses for coconut oil from beauty to health, to household uses and more. Not only that, but also coconut oil is highly nutritious and loaded with good saturated fats. I highly recommend this article so you can learn more in depth about its uses and benefits.

    "Coconut Oil: This Cooking Oil Is a Powerful Virus-Destroyer and Antibiotic"

    I am always trying to find ways to increase my daily consumption of coconut oil and this dessert makes this very easy and enjoyable to do. This recipe is so good and so simple to make that I am sure you will love it too.

    The taste reminds me of a Mounds candy bar, but way more delicious. The main ingredients are simply unrefined coconut oil and unsweetened shredded coconut and topped with a layer of dark chocolate.

    I find that some brands of coconut oil taste better than others and my personal preference is Spectrum Unrefined Coconut Oil due to its pure sweet taste.

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    Coconut "Mounds" Bark

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    5 from 2 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :15 minutes mins
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    Ingredients

    • 1 cup coconut oil, melted
    • 2 cups unsweetened shredded coconut
    • 2 teaspoons vanilla extract
    • 1 tablespoon raw honey, or maple syrup
    • 1 cup semisweet mini chocolate chips, or homemade chocolate
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • In a large bowl mix the coconut oil with the shredded coconut, vanilla and honey.
    • Spread mixture evenly across the bottom and edges of an 8x8 inch dish lined with parchment paper and freeze until it hardens.
    • Melt the chocolate chips in a double boiler over simmering water and pour it over the frozen coconut.
    • Return dish to the freezer and after chocolate has set, chop into small pieces.

    Notes

    Keep frozen in an airtight container.

    Nutrition per serving

    Calories: 380.3kcalProtein: 2.3gFat: 35.7gSaturated Fat: 28.9gSugar: 9.9gFiber: 4.1gCarbohydrates: 15.5gNet Carbs: 11.4g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.

    Recipe adapted from this post

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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