This homemade Coconut Chocolate Candy recipe uses shredded unsweetened coconut, maple syrup, and dairy-free chocolate chips. All made in an ice cube tray! Gluten-free and vegan.
Coconut lovers will love this coconut chocolate candy. Inspired by Mounds bars and Almond Joy candy, this simple recipe gives you the same delicious flavors with better ingredients.
Why you'll love this recipe
- Simple ingredients
- Easy homemade candies
- Gluten-free and dairy-free friendly
- No artificial flavor
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Chocolate chips - Use vegan semi-sweet or dark chocolate chips for the chocolate coating. If dairy is not an issue, regular chocolate chips can be used.
If you prefer a different type of chocolate like milk chocolate or white chocolate, customize and make it your own!
Shredded coconut - You will want unsweetened shredded coconut for the filling. Using sweetened will make these chocolate candies much too sweet.
Maple syrup - This natural sweetener adds sweetness and a caramel flavor without being overly sweet.
Coconut oil - Feel free to use refined or unrefined coconut oil. Unrefined oil will amp up that coconut flavor!
Vanilla extract - Use pure vanilla extract for the best flavor.
Before you start: Grease the cavities of an ice cube tray with coconut oil. (If you don't have an ice cube tray, line an 8x4 loaf pan with parchment paper.)
Step 1: Place all ingredients except chocolate chips in the bowl of a food processor or blender. Pulse until maple syrup and coconut oil have incorporated with the coconut.
Step 2: Divide the mixture amongst the ice cube tray cavities and press the mixture firmly.
Step 3: Place in freezer for at least 45 minutes to set.
Step 4: Remove candy fillings from the ice cube tray.
Step 5: Melt chocolate chips in a microwavable glass bowl. Microwave for 30-second intervals until melted.
Step 6: Dip your coconut pieces in the melted chocolate, and allow some excess to drip off. Place on a piece of parchment paper. Chill for 30 minutes in the refrigerator to set.
- Tap the excess chocolate off before transferring it to the parchment paper.
- Sprinkle a little sea salt on top of the chocolate coconut candies. It's delicious!
Standard ice cube trays - This is the easiest way to form the perfect mini sweet treats.
If you don't have ice cube trays, a loaf pan works great! If using a loaf pan, line it with parchment paper and press the candy filling mixture into the pan.
Freeze and then use the parchment flaps to remove the solid mixture and transfer it to a cutting board. Cut into pieces with a sharp knife. Dip into melted chocolate as directed.
Food processor - Using a food processor is what is used to make the coconut center. A high-speed blender could work as well.
Store the coconut candy bars in an airtight container at room temperature for up to one week. A cool, dry place is recommended. If stored in the refrigerator they can keep up to two weeks.
If you want to store the candy for an extended period, you can freeze it. Wrap the candy tightly in plastic wrap and place it in an airtight container or a freezer bag.
When you're ready to eat it, allow it to thaw in the refrigerator. The homemade Mounds bars can keep up to 3 months in the freezer.
Satisfying your sweet tooth can be easy and affordable when you make your own candy.
The filling is easily moldable and hardens in the freezer. A loaf pan works well as a replacement vessel. I've included instructions in the recipe below for a loaf pan as well.
Yes! Unsweetened coconut flakes can be used in place of shredded coconut. It may need more time In the food processor to break them down into the candy filling.
Popular candy bars like Bounty bars, Mounds bars, and Almond bars are chocolate candy bars filled with coconut.
More gluten-free treats
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Coconut Chocolate Candy
- Grease the cavities of an ice cube tray with coconut oil. (If you don't have an ice cube tray, line an 8x4 loaf pan with parchment paper.)
- Place all ingredients except chocolate chips in the bowl of a food processor or blender. Pulse until maple syrup and coconut oil have incorporated with the coconut.
- Divide the coconut mixture amongst the ice cube tray cavities and press-in mixture firmly. (If using loaf pan, use a piece of parchment to press mixture down firmly into an even layer.)
- Place in freezer for at least 45 minutes to set.
- Once set, remove from freezer. Use a sharp knife to loosen edges and sides of each ice cube cavity. Flip, twist, and remove coconut candies. You might need to use the knife to help loosen as you remove the pieces. Sitting at room temperature for a few minutes helps too.(If using loaf pan, use parchment flaps to remove solid coconut mixture and transfer to a cutting board. Cut into pieces with a sharp knife. Allowing it to sit at room temperature for 2-3 minutes may help with cutting.)
- Place chocolate chips in a microwavable glass bowl. Microwave for 30 second intervals, stirring after each, until chips are almost completely melted. Stir until remaining is melted.
- Place a piece of parchment paper on a small baking sheet or tray. Dip your coconut pieces in the melted chocolate, allow some excess to drip off. Place on a piece of parchment paper. Once all candies are coated, place baking sheet in the refrigerator for at least 30 minutes to let chocolate harden and set.