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This easy recipe makes a homemade vegan version of mounds or bounty bars. These heart-shaped vegan valentine chocolates are filled with a naturally pink colored coconut filling that’s refined sugar free. They’re perfect for valentine’s day, anniversaries, or any occasion. They only require 4 ingredients, and that can be reduced to 3 ingredients if you don’t want them to be cute and pink inside. This recipe offers easy-to-follow instructions to make these yourself.

This recipe makes around 24 vegan chocolate candies, depending on the size of your mold.

Table of Contents

(click the links below to skip to the section you’re looking for)

• Recipe
• Ingredient Substitutions
• Nutritional Information
• Contact Me with Questions
• Similar Recipes

There are quite a few companies that make vegan mounds / vegan bounty bars (Ocho, Unreal, Amy’s, and Sunspire), but they are NOT cheap. And they’re not pink inside. And they’re not heart shaped. So, that’s 3 good reasons to make your own. Homemade mounds are probably healthier than the store-bought ones too!

Mounds were my favorite candy bar in my muggle days (pre-vegan). Then after becoming vegan, I was obsessed with those chocolate coconut clusters they had in the bulk bins at the health food stores. So, amking vegan mounds bars has been at the forefront of my mind for quite some time.

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Ingredients for Heart-Shaped Mounds Candy Bar Recipe

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 1 tablespoon (12g) pink pitaya powder (optional)
• ⅓ cup (96g) cassava syrup
• 1 ½ cups (120g) unsweetened shredded coconut
• 2 cups (12oz/340g) vegan chocolate chips

How to Make Homemade Valentines Chocolates

Total time: 40 minutes

Temper the vegan chocolate chips by pouring 1 ½ cups (9oz/255g) of the vegan chocolate chips into the top of a double boiler (or into a dry metal bowl resting over a pot of boiling water).

Heat over medium-low heat on the stove until the chocolate is 120º. If you don’t have a thermometer, just heat it until the chocolate is melted and hot to the touch. Remove from heat.

Add the remaining ½ cup (3oz/85g) of chocolate chips to the hot melted chocolate, and stir it in until it melts.

Cover the bottom and sides of each cubby of your heart-shaped silicone mold with melted chocolate.

Freeze the silicone heart mold while you make the filling.

Mix ⅓ cup (96g) cassava syrup and 1 tablespoon (12g) pink pitaya powder in a medium bowl. My pitaya is always lumpy because of the moisture content. If yours is too, just turn it back to a powder using a mortar and pestle, a coffee grinder, or rub the lumps back and forth on the mesh of a sifter. If you don’t have pink pitaya, check my list of vegan food coloring to see what your other options. Or you can just have white centers. They’re still just as delicious.

Add 1 ½ cups (120g) shredded coconut to the cassava syrup and pink pitaya powder.

Mix until it all sticks together, and the pink color is fairly even.

Press the coconut mixture into the molds lined with frozen chocolate, so that the coconut almost reaches the top of the molds, but not completely. Try to smooth the tops as flat as possible, while making sure there are no air pockets.

Top each cubby with the remaining melted chocolate.

Chill in the fridge for 2 hours, in the freezer for a half hour, or leave on the counter at room temperature for 5 hours to allow the chocolate to set.

Pop each one out of the molds, but only once you’re sure they’ve completely solidified.

Wrap the vegan valentine’s chocolates individually with colored foil if you want to give them as gifts, or just plop a bunch of them into a jar and store them in the fridge for when you want to eat them.

These coconut chocolates should stay good for up to 2 weeks in the fridge, but who are we kidding? These have never lasted that long around me. If you want to make ahead of time, they should keep well in the freezer for a few months.

Ingredient Substitutions

• Pink Pitaya Powder: This ingredient is optional. I mainly just use it to naturally color the coconut filling pink. It also has health benefits, but if you just want the pretty color, you can look at my entire list of vegan food coloring for other options.
• Cassava Syrup: Cassava syrup is sometimes also called tapioca syrup. It can be difficult to find, so feel free to use agave as or sweetened vegan condensed milk as a substitute.
• Coconut: You can use shredded, desiccated, or grated coconut. Just avoid coconut chips or flakes, because those pieces are too big for these dainty chocolates.
• Vegan Chocolate Chips: I like Pascha chocolate chips because they’re organic and fair trade. If you’re trying to save money, you can find cheaper vegan chocolate chips at your local store. Trader Joe’s has the least expensive vegan chocolate chips I have seen.

Nutrition Facts

• Servings: 24
• Calories per serving: 131
• Calcium per serving: 9mg
• Cholesterol per serving: 0mg
• Dietary Fiber per serving: 4g
• Folate per serving: xxxmcg
• Iron per serving: < 1mg
• Potassium per serving: 38mg
• Protein per serving: 1g
• Total Carbohydrate per serving: 12g
• Total Fat per serving: 9g
• Total Sugars per serving: 7g
• Sodium per serving: 0mg

Comments or Questions?

If you make this vegan chocolates recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

Similar Recipes

I hope this is a safe space for me to admit that I have a weakness for chocolate and coconut. If you like the chocolate and coconut combination even an inkling of how much I do, check out my mounds cake and my mounds waffles.

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