WHY?? WHY have I waited SO long to remake a Mounds Candy Bar??? Why?
To be honest, Mounds was never one of my favorites, but after creating this recipe, I am LOVING my copy cat version! I have found that I have a different appreciation for certain foods now that I have completely cut grains and junk food out of my diet. Coconut is one of them. These little Copy Cat Mounds Eggs taste EXACTLY like the real thing, and I have Zero guilt about eating one… or two.
Ingredients in a real Mounds Candy Bar: CORN SYRUP; SEMI-SWEET CHOCOLATE ( CHOCOLATE; SUGAR; COCOA; MILK FAT; COCOA BUTTER; SOY LECITHIN; PGPR, EMULSIFIER) ; COCONUT; SUGAR; SALT; NATURAL & ARTIFICIAL FLAVOR; HYDROLYZED MILK PROTEIN; SODIUM METABISULFITE, TO MAINTAIN FRESHNESS; SULFUR DIOXIDE, TO MAINTAIN FRESHNESS; CARAMEL COLOR; MILK 
My almost 3 year old is my favorite taste tester! Actually, I have created a chocoholic. I am aware that he gets his obsession from me… but fortunately, he only gets the best chocolate! It is low in sugar and there are no funny ingredients!
Here are the chocolate brands that I recommend:
You don’t have to buy chocolate. You can actually make your own. For this recipe, feel free to use my Homemade Chocolate Chunks or my Milk Chocolate Chunk Dreams! However, you can purchase these great brands that are all soy and dairy free. I choose to use one of the chocolate below so that they don’t melt when left out at room temperature.
- Equal Exchange 80% Extra Dark Chocolate. I LOVE this stuff!! Each square only has 1 Net Carb, and it is the best tasting chocolate I have tried. I ALWAYS have some in the pantry. Even my hubby who HATES dark chocolate “kinda” likes this brand! I am happy he doesn’t like it so he will leave it alone!
(I have seen this Chocolate Bar in Whole Foods.)
- Equal Exchange 70% Cacao Chocolate Chips. I normally just chop up my 80% chocolate bar above to use in cookies but I was SO happy to see THESE chips!
- Enjoy Life Brand Chocolate Chunks. These chips are great. They have a bit more sugar, but at least they don’t contain soy lecithin, dairy, and artificial flavoring. Stock up on them HERE. (They can also be purchased at Whole Foods.)
Other Key Ingredients
Besides the chocolate, all you need is coconut cream concentrate, or coconut butter as it is sometimes called. It is actually the flesh of the coconut ground up and contains 70% coconut oil so technically, you are getting a partial dose of your daily coconut intake! 🙂 You will also need shredded coconut. If you make your own coconut milk, you can use the leftover pulp in this recipe. If purchasing your coconut, use the finer shredded coconut vs. the flakes that are use when making my cereal. If you only have the big flakes or chips, feel free to put them in your food processor to break them up a bit.
About the Sweetener
Use whatever sweetener you like and prefer. You can even omit it all together since there is sweetness from the chocolate. In the few batches I made, I used 1 serving (1/64th of a teaspoon) of KAL Stevia, and in another batch I used 2 servings of Stevia Select Stevia. Both worked well. I also did a batch using only raw honey and only used about 2 tsp. Like with any recipes, sweeten to your taste and liking. Be sure to check out THIS blog post for more information about Stevia and my sweeteners of choice. 
Easter Eggs
These would be great for Easter. Put them in a plastic egg or a cute little box to give to the kids in their Easter Baskets and be sure to make enough for the adults.
I promise, these Eggs are SO Delicious that you are going to need to make a few batches! I hope you enjoy!
What is your favorite chocolate treat??
- 3 oz. chocolate, cut into small pieces (approximately 1/2 cup chips), See notes above about chocolate
- 2 tbsp. coconut cream concentrate (or coconut butter), at room temperature
- 1 tbsp. water
- 1/4 cup unsweetened shredded or flaked coconut
- Sweetener of choice, to taste (See notes above)
In a medium bowl, melt chocolate in a double boiler or in the microwave. (Microwave 30 seconds, stir and repeat for 30 more seconds until chocolate is melted.) Set aside. In a small bowl, blend remaining ingredients. Force the coconut cream concentrate and coconut together. Sweeten to taste.
Place 1 tsp. of melted chocolate into the small egg mold or ice try and allow the chocolate to coat the bottom and sides of the mold. (I used a small spoon and pressed down on the chocolate so that it would go up the side of the mold.) Then measure out 1 heaping tsp. of coconut mixture and form into a ball. Place ball on top of chocolate in mold. Pour 1 tsp. of melted chocolate over the coconut layer, being sure to cover the coconut completely. Refrigerate 5-10 minutes to harden but best if eaten at room temperature.
Peppermint Eggs
Add 1/4 to 1/2 tsp. organic peppermint extract to coconut cream mixture. (Amount of peppermint extract will depend on how much you love peppermint.)
Almond Joy
Add 1 almond on top of coconut cream mixture. Cover with chocolate.
If using an ice cube tray, you will probably want to use twice the amount of chocolate and coconut cream mixture for each egg to make them easier to manage.
- Nutrition: 80 Calories, 7.5 grams Fat, 5 Net Carbs, 2 grams Fiber, 3 grams Net Carbs, 1.5 grams Protein (Based on using the 80% cacao bar.)
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Hi! These look awesome. I have a question- you said you chose to use one of those bars so you could leave them out at room temperature… how did you tempur them? Did you use the microwave method? I hear that can keep the chocolate tempured. I have tried every other method with very little success. I don’t own a microwave but sometimes I think I should get one JUST TO TEMPUR dark chocolate!! Please advise.. 🙂
Hey Rachel. I normally don’t use a microwave but I did for this recipe. I microwaved for 30 seconds, stirred, and then for another 30 seconds. I have done this in a double boiler and the key is not metlting all of the chocolate, just part of it, removing it from the heat and stirring. I am not a “chocolatier” but that seems to help. Really, as long as the chocolate gets melted, it will be fine. After making the eggs, I refrigerated them to harden and left some over night. Before eating, be sure to let them sit at room temperature for a few hours just so the chocolate softens a bit and the coconut center is not hard. I hope this helps and let me know what you think!
I am just needing further info with the coconut concentrate. How different is it to unrefined, extra virgin, organic coconut oil (nutiva brand)?? Would it be much different using this vs the “butter”?
Coconut butter, cream or concentrate is the flesh of the coconut, blended. It contains about 70% coconut oil. I tried using coconut oil instead of cream and the texture was oily, not creamy. I know that some people will eat coconut oil by the spoon fulls but I do not. There are recipes online where you blend coconut chips/flakes with coconut oil to make your own butter. I hope this helps!
Where do you get coconut cream, butter or concentrate?
Hi Melissa:
You rock! Thanks for all the great recipes. Are both cookbooks (I think there are two) available in spiral bound?
I would prefer them that way. Please let me know and I will order them.
Thanks!
Ken
Ken, I am glad you are enjoying my recipes. Yes, both of my cookbooks are available in Spiral binding. Here is the link to purchase them: http://bit.ly/buy-signed-cookbooks I sign them and ship them out myself! 🙂 Please let me know if you have any questions.
so happy you posted this recipe. almond joys have always been my favorite candy!! i’ve never made my own but i just bought shredded coconut and was gonna make macaroons, but this sounds way better!
Joanna, I hope you enjoy!
I have ghirardelli 100% cacao would that be way too bitter? What can I do? I know I can make ur homemade chips but anything else I can do? Wanna make tonight!!
Frangelica, if you use the 100% Ghiradelli, you will need to add some type of sweetener, preferably a powdered stevia that you like. You can make my homemade chunks using the 100% chocolate, coconut oil, stevia and vanilla or you can just sweeten the 100% to your liking. I hope you enjoy. Using the 100% will make the chocolate pretty strong tasting, which some like and some don’t. You can experiment and see what you like.
Ok so I used bakers unsweetened and made the dark chocolate chunks. I halved the recipe bc I only had 4oz o chocolate but kept stevia in recipe the same bc used trader joes and I know u said to double. Came out reaallly bitter. I even made my own coconut butter bc I didnt have. What did I do wrong ???
Frangelica, hat’s what I was trying to explain. Using the dark chocolate chunks will result in a very dark, strong chocolate. Some like it and others don’t. This is why I use the 80% chocolate bar or even an 85% bar would work. Hope this helps!
I’m going to redo this week! I’ll keep u posted!! Either that or I’m not good with chocolate I always mess it up. It got me thinking of your chocolate cream pie which I so have to make soon!!! Yummm
Where do you get the coconut cream, butter or concentrate. I’ve never heard of those.
Terry, I actually linked to where I purchase it from in the recipe (click on the coconut cream concentrate ingredient). I get mine from Tropical Traditions but I know Whole Foods and other health food store should have it to. I hope this helps!
I was just talking about making some type of Almond Joy creation earlier, and then your email came out with this recipe in it. It’s all in the timing.
Thanks again for everything you do 🙂
Great minds think alike Beth! 🙂