Saturday, April 13, 2013

No-Bake Paleo "Mounds" Bars

I designed this recipe for my daughter, who recently informed me she's become a fan of Mounds candy bars. Now, I'm being perfectly honest when I proclaim I have NO idea when or where she's eaten one. Look at these ingredients:

CORN SYRUP; SEMI-SWEET CHOCOLATE ( CHOCOLATE; SUGAR; COCOA; MILK FAT; COCOA BUTTER; SOY LECITHIN; PGPR, EMULSIFIER) ; COCONUT; SUGAR; SALT; NATURAL & ARTIFICIAL FLAVOR; HYDROLYZED MILK PROTEIN; SODIUM METABISULFITE, TO MAINTAIN FRESHNESS; SULFUR DIOXIDE, TO MAINTAIN FRESHNESS; CARAMEL COLOR; MILK

Whether you're a strict paleo eater or not, there's quite a few things wrong with this label! I'm not one to discourage love of coconut, however, so I thought I'd try to come up with my own cleaner version.

I have to say I'm quite pleased with how these turned out! Both kids liked them quite a lot, though they did suggest I actually coat the whole bar with chocolate, rather than just the top. This would be easily accomplished by freezing the coconut portion first, then dipping the whole thing in the melted chocolate.
No-Bake Paleo "Mounds" Bars

2 cups unsweetened shredded coconut
1/2 cup raw honey or maple syrup (if you use a granular sweetener, add a bit of water or unsweetened non-dairy milk)
1/4 cup melted coconut oil
2 tsp. vanilla extract
1/4 tsp. salt
large handful of dairy-free chocolate chips
1-2 tbs. unsweetened non-dairy milk

Combine shredded coconut through salt in a food processor, and run until smooth. Press mixture into greased mini muffin cups (I used a brownie bite pan to make mini square bars).

Combine chocolate chips and milk either in a microwave-safe dish or on the stove top. Heat until melted, stirring often. Spread chocolate evenly over tops of coconut.

Place cups in freezer and allow to harden thoroughly before eating. These are best stored in the fridge or freezer to keep their shape.

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