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This homemade gluten-free dairy-free coconut chocolate candy recipe is the perfect little candy bar substitute. This is like a mound bar copycat!
As a kid, I loved mound bars. Delicious coconut flakes surrounded by dark chocolate was heavenly. I also loved the coconut candy bars that came in those big huge boxes of Whitman’s or Russel Stover’s chocolates.
Chocolate and coconut are both really good for you, but in the form of a candy bar, there is additional sugar, dairy, and chemicals that turn them into a not so healthy treat.
I decided to make a dairy-free version with some natural sweeteners, and they are so addicting! Great for energy too!
PIN THIS: Dairy-Free Coconut Chocolate Candies
- 1 cup dairy-free chocolate chips
- 2 tsp coconut oil
- 1 1/2 cups shredded coconut flakes, unsweetened
- 2 tablespoons honey (can use maple syrup)
- 1/4 cup melted coconut oil
- Spray a mini cupcake pan with cooking spray and set aside.
- In a good blender or food processor, add the coconut ingredients (flakes, honey, and oil). Pulse a view times until everything comes together and some of the coconut is smashed together. You still want a few coconut flakes.
- Add this mixture into the mini cupcake tins. Fill it up 3/4 of the way and smash down really good.
- Place in the freezer for 20-30 minutes until this mixture is hard.
- Right before taking this out of the freezer, place the chocolate chips and coconut oil into a microwave safe bowl.
- Microwave in 20 second intervals, stir each time until melted.
- Dip the frozen coconut pieces into the melted chocolate, lightly covering all the surfaces.
- Add to wax paper, sprinkle a little coconut on top if desired. Allow to cool completely.
- These do best storing in the refrigerator in an airtight container.
When you take the coconut candies out of the freezer, I like to run a butter knife around the edges and pop them out with that! I also recommend using a spoon to drop the coconut pieces into the chocolate. This helps you pull them out easier too.
If you don’t smash these down good enough, they may be a little flaky. This is fine too, it will just be harder to dip into the chocolate.
Chocolate is an incredible source of anti-oxidants and health fats. You can read more details on the health benefits of chocolate in this post. To make this a healthy treat, be sure to choose a darker chocolate that doesn’t contain dairy. I really love these chocolate chips and they melt really well with coconut oil.
I get questions all the time about using coconut oil. Many readers wonder if the oil has a scent or flavor. If you use unrefined coconut oil, it does have a slight scent and flavor which would be great to use in the recipe since it is coconut based. You can also choose refined coconut oil which is completely free of scent and flavor. Refined coconut oil has the same chemistry and calorie content, so either one is fine.
Also, be sure to use an organic unsweetened coconut flake. This keeps the recipe healthy and just the right amount of sweetness.