To be honest, Mounds was never one of my favorites, but after creating this recipe, I am LOVING my copy cat version! I have found that I have a different appreciation for certain foods now that I have completely cut grains and junk food out of my diet. Coconut is one of them. These little Copy Cat Mounds Eggs taste EXACTLY like the real thing, and I have Zero guilt about eating one… or two.
Ingredients in a real Mounds Candy Bar: 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 My almost 3 year old is my favorite taste tester! Actually, I have created a chocoholic. I am aware that he gets his obsession from me… but fortunately, he only gets the best chocolate! It is low in sugar and there are no funny ingredients!
Here are the chocolate brands that I recommend:
You don’t have to buy chocolate. You can actually make your own. For this recipe, feel free to use my Homemade Chocolate Chunks or my Milk Chocolate Chunk Dreams! However, you can purchase these great brands that are all soy and dairy free. I choose to use one of the chocolate below so that they don’t melt when left out at room temperature.
- Equal Exchange 80% Extra Dark Chocolate. I LOVE this stuff!! Each square only has 1 Net Carb, and it is the best tasting chocolate I have tried. I ALWAYS have some in the pantry. Even my hubby who HATES dark chocolate “kinda” likes this brand! I am happy he doesn’t like it so he will leave it alone! (I have seen this Chocolate Bar in Whole Foods.)
- Equal Exchange 70% Cacao Chocolate Chips. I normally just chop up my 80% chocolate bar above to use in cookies but I was SO happy to see that Tropical Traditions has begun selling 70% Cacao Chocolate Chips! I have never seen chocolate chips (at least the REAL kind) with this amount of cacao!
- Enjoy Life Brand Chocolate Chunks. These chips are great. They have a bit more sugar, but at least they don’t contain soy lecithin, dairy, and artificial flavoring. Stock up on them HERE. (They can also be purchased at Whole Foods.)
Other Key Ingredients
Besides the chocolate, all you need is coconut cream concentrate, or coconut butter as it is sometimes called. It is actually the flesh of the coconut ground up and contains 70% coconut oil so technically, you are getting a partial dose of your daily coconut intake! :) You will also need shredded coconut. If you make your own coconut milk, you can use the leftover pulp in this recipe. If purchasing your coconut, use the finer shredded coconut vs. the flakes that are use when making my cereal. If you only have the big flakes or chips, feel free to put them in your food processor to break them up a bit.
About the Sweetener
Use whatever sweetener you like and prefer. You can even omit it all together since there is sweetness from the chocolate. In the few batches I made, I used 1 serving (1/64th of a teaspoon) of KAL Stevia, and in another batch I used 2 servings of Trader Joe’s Organic Stevia. Both worked well. I also did a batch using only raw honey and only used about 2 tsp. Like with any recipes, sweeten to your taste and liking. Be sure to check out THIS blog post for more information about Stevia and my sweeteners of choice.
These would be great for Easter. Put them in a plastic egg or a cute little box to give to the kids in their Easter Baskets and be sure to make enough for the adults.
I promise, these Eggs are SO Delicious that you are going to need to make a few batches! I hope you enjoy!
In a medium bowl, melt chocolate in a double boiler or in the microwave. (Microwave 30 seconds, stir and repeat for 30 more seconds until chocolate is melted.) Set aside. In a small bowl, blend remaining ingredients. Force the coconut cream concentrate and coconut together. Sweeten to taste.
Place 1 tsp. of melted chocolate into the small egg mold or ice try and allow the chocolate to coat the bottom and sides of the mold. (I used a small spoon and pressed down on the chocolate so that it would go up the side of the mold.) Then measure out 1 heaping tsp. of coconut mixture and form into a ball. Place ball on top of chocolate in mold. Pour 1 tsp. of melted chocolate over the coconut layer, being sure to cover the coconut completely. Refrigerate 5-10 minutes to harden but best if eaten at room temperature.
Add 1/4 to 1/2 tsp. organic peppermint extract to coconut cream mixture. (Amount of peppermint extract will depend on how much you love peppermint.)
Add 1 almond on top of coconut cream mixture. Cover with chocolate.
If using an ice cube tray, you will probably want to use twice the amount of chocolate and coconut cream mixture for each egg to make them easier to manage.
- Nutrition: 80 Calories, 7.5 grams Fat, 5 Net Carbs, 2 grams Fiber, 3 grams Net Carbs, 1.5 grams Protein (Based on using the 80% cacao bar.)