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It’s after Christmas… is it too late for chocolate?

Pffff, what am I thinking, it’s never too late for chocolate!

Now that I’m starting to look back over my year of recipe posting (I will be posting a list of my most popular recipes of the year soon) I noticed a bit of a trend. You, my friends, LOVE all things chocolate. The Ultimate Vegan Chocolate Cake, Vegan Peanut Butter Cups, Vegan Oatmeal Chocolate Chip Cookies, and Vegan Chocolate Pudding Cake have all reached my top 50 most popular recipes of all time. And you know what? I’m so excited about it, because if you guys like chocolate recipes, that means I get to make more chocolate recipes. The ultimate win-win situation!

Mounds, bounty bars, snowballs, coconut scrumptiousness dipped in melty chocolate, whatever you want to call them, these are my Easy Vegan Coconut Mounds, and they are SO insanely yummy.

Coconut + chocolate = lightly sweet, coconutty, chocolatey, glorious bliss bites.

My favourite part is that even though these bars do require a few steps, they are actually super duper easy to make! Just form the bars, dip in chocolate, and done. No baking, no hours of work, just easy peasy chocolating.

They make a great gift too! (If you are willing to be that generous)… it’s a serious dilemma…maybe plan on making a double batch to be safe.

To make Easy Vegan Coconut Mounds:

Add the shredded coconut, coconut milk, coconut oil, and agave to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together, but still be a bit crumbly. Try not to eat it all. (Fair warning).

Take two tablespoons of the coconut mixture and form a bar shape, and place it on a parchment paper lined baking sheet.

You should get about 8 bars.

Or, for smaller coconut balls, take one tablespoon of the coconut mixture and form a ball. This should make about 16 balls. Pop the tray into the freezer to firm up for 10 minutes.

While the coconut is firming up, melt the chocolate chips in a double boiler.

If you don’t have a double boiler, you can just put a heat proof bowl over top of a pot with an inch or two of water in it. Presto you have made your very own double boiler! (This is the method I use). You could alternatively use a microwave to melt the chocolate being careful not to burn it.

When the coconut bars or balls had become firm, drop them in the melted chocolate and use a spoon and fork to cover the bar. Shake off excess chocolate then place back on the parchment-lined baking sheet.

I had a bit of extra chocolate left over so I drizzled it on top, because: fancy. You could also sprinkle a little more coconut flakes on top.

Pop in the fridge or freezer to set the chocolate. Once set, store bars in an air-tight container in the fridge for up to a week. I like my bars at room temperature best, so I take them out to warm up about 30 minutes before I want to enjoy them.

4.36 from 17 votes Print Easy Vegan Coconut Mounds Prep Time 30 mins Cook Time 5 mins Total Time 35 mins So easy to make and no baking is required. Makes a great gift (if you are willing to be that generous). Adapted from Not Enough Cinnamon's Easy Homemade Bounty Bars aka Mounds, and For the Family's No Bake Coconut Snowballs. Course: Dessert Cuisine: American, Canadian Servings : 16 balls (or 8 bars) Calories : 165 kcal Author : Sam Turnbull • It Doesn't Taste Like Chicken Ingredients 1 1/2 cups unsweetened shredded coconut

3 tablespoons full-fat coconut milk

3 tablespoons coconut oil melted

2 tablespoons agave

1 1/4 cups vegan chocolate chips US Customary - Metric Instructions Add the coconut, coconut milk, coconut oil, and agave, to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together, but still be a bit crumbly. Take two tablespoons of the coconut mixture and form a bar shape, and place it on a parchment paper lined baking sheet, you should get about 8 bars. Or for coconut balls, take one tablespoon and form a ball, making about 16 balls. Pop the tray into the freezer to firm up for 10 minutes. While the coconut is firming up, melt the chocolate chips in a double boiler. When the coconut bars or balls have become firm, drop them into the melted chocolate one at a time and use a spoon and fork to cover the bar. Shake off excess chocolate then place back on the parchment-lined baking sheet. Repeat with all of the coconut bars. Pop in the fridge or freezer to set the chocolate. Once set, store bars in an air-tight container in the fridge for up to a week. I like my bars at room temperature best, so I take them out to warm up about 30 minutes before I want to enjoy them. Nutrition Serving: 1 ball (recipe makes 16 balls) | Calories: 165 kcal | Carbohydrates: 13 g | Protein: 2 g | Fat: 14 g | Saturated Fat: 11 g | Sodium: 4 mg | Potassium: 54 mg | Fiber: 2 g | Sugar: 9 g | Vitamin C: 1 mg | Calcium: 21 mg | Iron: 1 mg Did you make this recipe? Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.

Bon Appetegan!

Sam.