Whiteley Creek Homestead

I know what you are thinking. Yes, I can hear you. As much chocolate as she (that would be me) eats… Hmmmm. If you have been following my blog with any regularity, you know that I have had a run on chocolate recipes in the past several weeks-chocolate banana squash (or pumpkin) pudding, oatmeal date brownies, chocolate beet cake, and today… homemade Mounds Candy Bars. The key is ingredient choice and moderation in consumption. The consumption moderation is more difficult for Dick than me, therefore ingredient choice is paramount. Recently, Dick has experienced a side affect that directly correlates to his chocolate consumption-a speech impediment…. specifically an inability to speak clearly. Most recently it occurred as he was passing through the kitchen as I sat at my computer placing an online order for sprouting seeds. I asked him to check my green snow pea and daikon radish inventory. His mumbling was indecipherable, so I reluctantly headed to the kitchen to complete the task myself. I knew in an instant. He had been into the mounds bars… again. I was relieved. His speech impediment was only temporary.

Homemade Mounds Candy Bars

2 cups unsweetened coconut flakes

1/3 cup liquid sweetener (e.g., agave, maple syrup, or corn syrup) I chose agave and reduced the amount by half, so I used half of 1/3 cup.

1/4 cup sifted powdered sugar

2 tbsp coconut oil, melted if it's not already in a softened state

1/4 tsp salt (I omitted.)

7.5 oz bittersweet chocolate, melted (I used 1/2 of a 3.5 oz bar Green & Black's Organic 70% dark chocolate.)

Toss the unsweetened coconut, liquid sweetener, and salt (if using) until it's evenly coated. Add the powdered sugar and mix well. Finally, mix in the coconut oil. Mold the mixture into a cylinder (if you prefer authenticity) or a ball and place on a plate or parchment paper-lined baking sheet and refrigerate until firm. Meanwhile, melt the chocolate in a double boiler or a bowl placed over hot water. With a spoon, roll the coconut balls in the melted chocolate until they are completely covered. Allow excess to drip off, then put them on a plate to dry. (Note: To make Almond Joy Bars, place a whole almond on top of the coconut ball, then spoon chocolate over top allowing it to flow down the sides.) Recipe adapted from The Wannabe Chef Blog.  

A bit of history… According to Hershey's website, Peter Paul Manufacturing Company began selling Mounds Bars with sweet coconut and dark chocolate in 1921. Almond Joy Bars came out in 1946 and included milk chocolate, coconut and whole almonds. After the Peter Paul Company merged with Cadbury in 1978, Hershey's took over the company in 1988 and continued to make Peter Paul Almond Joy Bars.