Vegan Copycat Mounds or Almond Joy Bars

Don’t let Halloween ghouls and goblins scare you into thinking you can’t have healthy treats, too! This recipe nails the rich, chewy coconut filling paired with smooth dark chocolate, plus whole almonds if you’re feeling that Almond Joy vibe. With just a handful of simple ingredients and no baking required, these bars are perfect for satisfying your sweet tooth, without any tricks.

Prep Time5

Cook Time15

Chilling Time2 30

Total Time2 50

Servings: pieces

Calories: 204kcal

Author: Hannah Kaminsky

Ingredients

1 cup unsweetened non-dairy milk
3/4 cup maple syrup
1/3 cup potato starch or corn starch
1 teaspoon pure vanilla extract
3 1/4 cups unsweetened shredded coconut about 14 ounces
1 cup whole almonds (optional for Almond Joy bars)
14 ounces vegan dark chocolate finely chopped

Instructions

Line an 8- x 8-ich square baking pan with parchment paper and set aside.
In a medium saucepan, whisk together the non-dairy milk, maple syrup, and potato starch or cornstarch until smooth and no lumps remain.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and becomes pudding-like, about 5 – 7 minutes. Remove from heat and stir in the vanilla extract.
Immediately fold in the unsweetened coconut flakes until fully combined. Transfer the mixture to the prepared pan, spreading it out in an even layer. Press down firmly and smooth out the top using a nonstick silicone spatula. If making Almond Joy bars, arrange the almonds in neat lines across the top, envisioning where you’ll slice them into bars. Press them down firmly to adhere.
Refrigerate for at least 2 hours, or until firm enough to cut. If the mixture still seems soft, stash the pan in the freezer for 1 – 2 hours. You don’t want them to be fully frozen, but solid enough to slice.
Using the parchment paper as a sling to remove the coconut filling from the pan, place the block on your cutting board and slice it into bars or bite-sized pieces.
Place the chocolate in a microwave-safe dish and heat in intervals of 30 seconds, stirring very thoroughly between each one, until completely smooth and melted.
Dip each coconut piece into the melted chocolate, ensuring it’s fully coated. Use a fork to lift them out and let excess chocolate drip off. Place the coated bars on a fresh piece of parchment paper.
Refrigerate the chocolate-coated bars until the chocolate is firm, about 30 minutes, and indulge freely!

Notes

Serving suggestion: When it’s especially hot out, stash your candies in the freezer and eat them straight from the chill chest. They’re almost like extra chewy ice cream bars!

If you want a lighter snack, skip the chocolate coating to serve these as pure coconut bites.

Notes: For a richer coconut flavor, try toasting the coconut flakes first. Simply spread them in a single layer on a baking sheet and toast in a 350-degree oven for 5 – 7 minutes, stirring once halfway, until golden and fragrant. Let cool before mixing into the filling.

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