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These mounds bars are easy to make and rich with dark chocolate and a coconut filling consisting of shredded coconut, coconut oil and agave.
Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate. Using a small paint brush, coat the bottom and sides of a mounds candy mold.
Place mold in the freezer for 10 minutes to allow the chocolate to harden.
In a small bowl, combine shredded coconut, coconut oil and agave.
Remove mold from the freezer. Fill chocolate-lined molds with coconut mixture. Paint chocolate over the coconut mixture to cover the bars.
Place in freezer for 10 minutes to harden. Remove from the freezer, turn mold upside down and pop mounds out of the mold. Serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!