Mounds Bar Dates

These 3-ingredient Mounds Bar Dates are stuffed with coconut butter and dipped in dark chocolate for an easy, better-for-you snack or dessert! We love to make a batch at the beginning of the week and keep them in the fridge for a quick bite.

Bonus: they're also naturally gluten free, vegan, and low in added sugar. If you're more of an Almond Joy kind of person, put a whole almond on top before dipping them in chocolate.

At 39 weeks pregnant, I've eaten more dates in the last few weeks than I can count. I've been sneaking them into everything I can think of, including these homemade strawberry nutrigrain bars, but most of the time, I just eat them plain.

The other day, I realized I had a jar of coconut butter sitting in the pantry and used it to fill a date with some chocolate chips. Guess what? It tasted just like a Mounds Bar! (Or a Bounty Bar, depending on where you live.)

These are a great way to satisfy your candy cravings. You can buy coconut butter at stores like Whole Foods, or make it yourself in one super easy step (see below). It's unsweetened, super creamy, and has a texture similar to nut butter.

If you're ever in the mood for "real" candy (but made at home), come back and try our homemade Butterfingers, Twix, or Snickers.

Step-by-step instructions

To make the homemade coconut butter, add the shredded coconut to a food processor. Blend for about 3 minutes, scraping down the sides once or twice, until the coconut breaks down into a liquidy mixture with a consistency similar to almond butter. It may take longer depending on your food processor.

TIP: You can also use a blender, but it may be harder to get the mixture going. Try adding 1-2 tablespoons of melted coconut oil if you're having an issue.

You will end up with about 1 cup (8oz) total of coconut butter. We only use 6 tablespoon for the amount of dates in this recipe, so save the rest for another use!

To make the coconut stuffed dates, fill each pitted date with about ½ tablespoon (a heaping teaspoon) of coconut butter. If your coconut butter is very liquidy, refrigerate the dates for 10 minutes before dipping in chocolate.

Melt the chocolate in 30-second intervals in the microwave, stirring well between each interval, until fully melted.

Dip each date halfway in chocolate, then place on a sheet pan or plate lined with parchment paper. Optional: sprinkle the chocolate with a little more shredded coconut. Refrigerate for about 15 minutes, until the chocolate is set, then enjoy.

Storage Tips

Homemade Coconut Butter: Keep it stored in an airtight container at room temperature for 6 months. It will solidify at room temperature unless you live somewhere very warm. If you need to warm it up to a scoopable consistency, microwave for about 15-20 seconds and stir well.

Stuffed Dates: Keep them in an airtight container at room temperature for about a week, unless you live somewhere really warm, in which case it's best to refrigerate them so the chocolate doesn't melt. Store in an airtight container in the fridge for up to two weeks, or in the freezer for 6 months. Defrost them for several hours in the fridge before eating (so you don't break a tooth!).

Try our easy homemade peanut butter cups next!

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