Healthy Mounds or Almond Joy Bars

Hi,  I made these on Friday 7/26/13.  I tripled the recipe:  used organic raw honey.. But I did use some dark chocolate pieces along w/ some 75% baking caco that while dark were not bitter..  so no sweetner needed.  I found that I needed more coconut as must have had to much oil but just dumped a bit more into food processor..  used almonds and pressed all over coconut mixture.. dipped and stored.. AMAZING TREAT!  have had many many compliments..

Hi Heidi!  Sweetening unsweetened chocolate is to-taste thing.  You can use any liquid sweetener, I prefer coconut nectar or honey and some liquid stevia.  You do not want to use granulated sugar, as it will not dissolve properly unless you want to heat it.  
You can also make your own chocolate by melting any mixture of 1/2 cup coconut oil or raw cocoa butter with 1/4 cup cocoa powder and about 2-3 tablespoons honey. 
I also use very dark chocolate melted…and add unsweetened chocolate sqaures to reduce the sugar further….so there are lots of options available to you!

Stevia could be used.  My favorite is coconut nectar as a sweetener or raw agave (although I will not be using any agave after my current bottle is gone, I have learned about too many not great things about it to use it in good conscience!).  In my original blog post, I talked about how I sweetened regular baking chocolate w/ half stevia/half liquid sweetener.

These look phenomenal!  I’m a bit confused about the stevia comment also since I don’t see it in your recipe. Can I assume that it is o.k. to subsitute liquid stevia for the honey or syrup?  If so, does it change the consistency any?   Which sweetener is your favorite?  
I buy a dk. choc./coconut bar at my health food store which is amazing, but I have a feeling this is even better and even healthier!  I can’t wait to try it!!!  Thank you! :)

Don’t know if I made it clear that I had to put it in the freezer because it never set up – guess that’s because it won’t set up if I mix coconut oil with the milk chocolate.  Will have to do it with the dark chocolate next time.

Well I just made it and had to put it in the freezer.  I used Ghirardelli milk chocolate chips and a little less coconut oil.  But boy oh boy does this taste great!  One thing I changed in the filling was about a teaspoon more honey and a pinch of salt.  I highly recommend this!  Next time I’ll do it as a bar thing and not a dipped chocolate to save time.  Thanks for a great recipe!

organic sugar won’t dissolve since this raw.  You could either use another liquid sweetener of choice, or make a simple syrup with your organic sugar!  If you need to know how to do this, let me know

@Isabella…so funny, I was thinking of asking you that specifically…YES!!  It makes a huge difference!  The processing releases more of the coconuts oil and thus emulsifies the whole mixture!!  Try again, or just re-process the other ones to make them smooth again!

These sound and look marvelous and glad there’s stevia in it too.  Thanks for the recipe!

Jessie, these would travel just fine, as long as they do not get too hot!  I pack them to go frequently without issue!

What did I do wrong? These were really dry and not sweet at all. Coconut crumbled everywhere. I think it needs less coconut and more oil and maple syrup?

Thank you for a recipe that uses Stevia to sweeten the chocolate!