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.
Easy Vegan Coconut Mounds: A Busy Woman's Sweet Escape
Let's be honest, juggling work, family, and a social life leaves little time for elaborate baking projects. That’s why I absolutely adore this recipe for Easy Vegan Coconut Mounds. It's a delightful treat that requires minimal effort and maximum deliciousness. No oven required! Perfect for a busy weeknight or a quick weekend project, this recipe has become my go-to for satisfying my sweet tooth without sacrificing precious time.
The beauty of this recipe lies in its simplicity. The combination of creamy coconut, rich chocolate, and just the right touch of sweetness creates an irresistible flavor profile. And the best part? It’s completely vegan! Whether you’re following a plant-based diet or simply looking for a delicious dairy-free option, these coconut mounds will surely impress. I've even found myself gifting batches to friends and colleagues – they're always a welcome surprise.
The process itself is incredibly straightforward. I usually whip up the coconut mixture in my food processor while catching up on emails or listening to a podcast. The texture is delightful; just the right balance of creamy and slightly chewy. Then, it’s simply a matter of shaping the mixture into bars or balls and dipping them in melted chocolate. The whole process takes about 30 minutes, leaving plenty of time for other tasks. I appreciate the flexibility to make either bars or balls, depending on my preference and the occasion.
I often find myself making a double batch – one for immediate enjoyment, and another to store in the fridge for a later indulgence. They keep wonderfully well, though honestly, they rarely last more than a few days in my house! The cold chocolate contrasts beautifully with the soft coconut filling, making each bite a delightful experience. I particularly enjoy taking them out of the refrigerator about 30 minutes before serving, allowing them to reach a perfect room temperature for a more melt-in-your-mouth sensation.
Beyond its ease and deliciousness, this recipe offers a fantastic opportunity for customization. Feel free to experiment with different types of chocolate. Dark chocolate adds a sophisticated bitterness, while milk chocolate provides a classic sweetness. You could even add a sprinkle of sea salt for an extra touch of elegance. The possibilities are endless!
This recipe isn't just about the delicious result; it’s about the simple joy of creating something special without spending hours in the kitchen. It's a perfect example of how delicious and satisfying treats can be made without the fuss. So, if you're looking for a quick, easy, and incredibly satisfying vegan dessert, look no further than these Easy Vegan Coconut Mounds.
Ingredients I used (feel free to adapt to your liking):
- 2 tablespoons agave
- 1 1/2 cups unsweetened shredded coconut
- 3 tablespoons full-fat coconut milk
- 3 tablespoons coconut oil (melted)
- 1 1/4 cups vegan chocolate chips
Tips and Tricks for Success:
- Don't over-process the coconut mixture. You want it to be blended but still have some texture.
- Work quickly when dipping the coconut mounds in chocolate to prevent the chocolate from setting too quickly.
- Storing them in an airtight container in the fridge will keep them fresh for up to a week.
This recipe is more than just a dessert; it’s a testament to the idea that even amidst a busy life, we can still savor simple pleasures and create something delicious. It's a little piece of happiness, easily accessible and utterly satisfying. So go ahead, treat yourself!
