Easy Vegan Coconut Mounds
So easy to make and no baking is required. Makes a great gift (if you are willing to be that generous). Adapted from Not Enough Cinnamon's Easy Homemade Bounty Bars aka Mounds, and For the Family's No Bake Coconut Snowballs.
So easy to make and no baking is required. Makes a great gift (if you are willing to be that generous). Adapted from Not Enough Cinnamon's Easy Homemade Bounty Bars aka Mounds, and For the Family's No Bake Coconut Snowballs.
- Carbohydrate 11.7222519034497 g
- Cholesterol 0 mg
- Fat 27.4517058965879 g
- Fiber 7.15082873470651 g
- Protein 2.94833491220254 g
- Saturated Fat 24.3328445582862 g
- Serving Size 1 1 Bars or 16 Ball (55g)
- Sodium 17.0003868321779 mg
- Sugar 4.57142316874317 g
- Trans Fat 1.65007750670107 g
- Calories 309 calories
Step-by-step
- Add the coconut, coconut milk, coconut oil, and agave, to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together, but still be a bit crumbly.
- Take two tablespoons of the coconut mixture and form a bar shape, and place it on a parchment paper lined baking sheet, you should get about 8 bars. Or for coconut balls, take one tablespoon and form a ball, making about 16 balls. Pop the tray into the freezer to firm up for 10 minutes.
- While the coconut is firming up, melt the chocolate chips in a double boiler. When the coconut bars or balls have become firm, drop them into the melted chocolate one at a time and use a spoon and fork to cover the bar. Shake off excess chocolate then place back on the parchment-lined baking sheet. Repeat with all of the coconut bars. Pop in the fridge or freezer to set the chocolate. Once set, store bars in an air-tight container in the fridge for up to a week. I like my bars at room temperature best, so I take them out to warm up about 30 minutes before I want to enjoy them.
Traditional baked coconut macaroons rely on whipped egg whites for structure, whereas this confection uses solid fats at cold temperatures to hold its shape without applying heat. Pulsing unsweetened shredded coconut, full-fat coconut milk, melted coconut oil, and agave in a food processor breaks down the fibers just enough to release natural oils. Stop processing when the mixture retains a crumbly yet cohesive texture that holds its form when pinched between two fingers. Freezing the shaped portions on a parchment-lined baking sheet for exactly ten minutes firms the saturated fats in the oil and milk, preventing the centers from dissolving into the warm coating. Melt vegan chocolate chips gently in a double boiler to maintain a glossy sheen and prevent scorching. Submerge each chilled bar using a fork and spoon, then shake off excess chocolate to avoid thick, pooling bases. Stored in an airtight container in the refrigerator, these confections keep fresh for up to one week. Allowing the chilled treats to rest at room temperature for thirty minutes before eating softens the solid fats back to a tender, melt-in-the-mouth consistency.
