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Chocolate Dipped Coconut Bars

  • Author: Flora & Vino
  • Total Time: 2 hours
  • Yield: 10-12 large mounds
  • Diet: Vegan


4-ingredient vegan “Mounds” bars made with melty chocolate and coconut. Lightly sweetened with maple syrup. Perfect for a deliciously simple dessert!


  • 4 Simple Hu Chocolate Bars, melted (8 oz. dark chocolate, melted)
  • 2 1/2 cup unsweetened shredded coconut
  • 2 TBSP melted coconut oil (or sub coconut butter if oil-free)
  • 1 1/22 TBSP pure maple syrup


  1. To make the coconut center, add half of the shredded coconut into a food processor with the coconut oil and process until you get a chunky butter consistency.
  2. Add in the maple syrup and second half of the coconut and pulse until you have a sticky dough. If it’s too dry, add a little coconut oil. Don’t over-process or you’ll end up with coconut butter! You want some texture to the batter. If it’s too fine, stir in some shredded coconut.
  3. Scoop the mixture into ~1 TBSP balls and gently flatten. Arrange discs on a plate and place in the fridge for 30 minutes to an hour to harden.
  4. When the discs are firm to the touch, melt the chocolate bar in a sauce pan over medium low.
  5. Dip the balls into the melted chocolate and place on wax paper to harden. Place back in the fridge for 30 minutes.
  6. Serve!
  7. Store mounds in the refrigerator for 1-2 weeks and freeze for longterm storage.


Recipe adapted from Rawsome Vegan Baking

  • Prep Time: 2 hours
  • Category: Dessert
  • Method: No-Bake, Freezer
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free