Mound Bars! (or Bounty Bars?). I've yet to come across a genuinely good and decadent mound bar recipe that's also kind of healthy...until now.

These bars are sweet, soft and  so chewy in the middle. The coconut filling resembles that of a version made with sweetened condensed milk (let's be honest, sweetened condensed milk is magic). All of the credit for that goes to my newest favourite pantry staple:  Coconut Milk Powder. 

Organic Traditions, which is an awesome brand that carries a lot of super food supplements, just came out with a coconut milk powder, which is basically evaporated coconut milk. It's fluffy, soft and almost silky. I've been using it in my coffees and smoothies lately and just loving how creamy and frothy they're coming out. You can use it in curries, desserts like this one (where you need to add creaminess without too much volume) and, of course, in your hot drinks & smoothies. It's tremendously convenient and doesn't add too many calories or fat (which can be a good thing sometimes). In this recipe, it lends that great creamy, chewy texture without contributing any liquid. Perfect! 

If it's not in your pantry just yet, you can omit it (for now, if you're in a hurry to whip these babies up), however, it's available at most health food stores and probably at Bulk Barn. 

In a food processor, combine 2 tbsp of coconut milk powder with 1 cup of unsweetened, shredded coconut,

Add 3.5 tbsp of pure maple syrup...

And 2 tbsp of coconut oil + a pinch of sea salt. I was all out of vanilla for this post, but definitely add it if you've got it! 2 tsp.

Whirr everything up for a few seconds until it's well combined.

The coconut mixture will be good and sticky. Form it into whichever shape you desire. Patties or little logs are good options. Pop them into the freezer for a minimum of 20 minutes.

In the meantime, melt together 1/2 cup of dark chocolate chips with about 1 tsp of coconut oil. Do this over a double boiler.

*Note: the above photo shows double the amount that I've just suggested; it was too much, so I've halved it for the final recipe.

When your Mounds are good and firm, and your chocolate smooth, dip them one at a time, coating them completely.

Lay them on a piece of parchment...

And pop them back in the freezer to firm back up. About 30 minutes.

When they're ready, you can trim away the excess chocolate if you'd like, for the sake of presentation...

And dig in! I prefer to eat them at room temp and they are fine left out for about 1 day, but they are best stored in the fridge for the long haul (I'd say 5 days in the fridge, 3 months in the freezer).

Chocolate Mound Bars

Makes 8 - 10 bars

• 1 cup unsweetened, shredded coconut 
• 2 tbsp coconut milk powder
• 3.5 tbsp maple syrup
• 2 tbsp coconut oil
• 1/4 tsp sea salt
• 2 tsp vanilla 
• 1/2 cup dark chocolate chips
• 1 tsp coconut oil

1. Combine coconut, coconut milk powder, maple syrup, coconut oil, sea salt and vanilla in a food processor and blend until well combined; about 1 minute
2. Shape into patties or small logs and freeze for a minimum of 20 minutes
3. Melt chocolate chips with coconut oil over a double boiler
4. Dip the mounds into the chocolate
5. Freeze to firm up, about 30 minutes
6. Enjoy at room temperature, store in fridge for up to five days, freeze for up to three months

Enjoy!