Halloween Candy Re-Mix: Mounds and Peanut Butter Cups

I LOVE candy! Or at least I used to. My sister likes to remind me that I could hear candy being unwrapped a mile away and come running. However, now I don't like what's in candy, which is why I've made my own the past few years. That's right....my own!

Last year I made healthier alternatives to my favorite treats: Peanut butter cups, peppermint patties, mounds... They were all devoured at my Halloween bash (by both vegans, vegetarians and carnivores alike). Although these are still treats, they're made with organic and healthy ingredients.

Below are my recipes for peanut butter cups and mounds. They're all vegan and gluten free! (Not that you or your ghoulish guests will notice!)

Mounds Candy Bars (Adapted from Elana’s Pantry, February 2010) 

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: Makes 9-16 Mounds (depending on your candy molds)

Ingredients

  • 1 cup organic dark chocolate chips
  • ½ cup unsweetened organic shredded coconut
  • ¼ cup organic coconut oil
  • 1 tablespoon raw honey OR agave nectar

Directions

  • Melt chocolate in a small pan over very low heat using a double boiler.
  • Using a small pastry brush, coat the bottom and sides of a candy mold. (Be generous, otherwise the chocolate will crack when removed from the mold.)
  • Place mold in freezer for 10 minutes to allow chocolate to harden.
  • In a small bowl, combine shredded coconut, coconut oil and honey or agave.
  • Remove mold from freezer.
  • Fill chocolate lined molds with coconut mixture.
  • Paint chocolate over coconut mixture to cover bars.
  • Place in freezer for 10 minutes to harden.
  • Remove from freezer, turn mold upside down and pop mounds out of mold.
  • Place between fingers and BITE!

Variation: Add two almonds on top for an Almond Joy!

Be sure to keep cool in the fridge or they will melt.

Peanut Butter Cups (Adapted from: Simple. Healthy. Tasty.)

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 2 dozen mini-cups

Chocolate Coating

  • Half cup organic coconut oil
  • Half cup natural peanut butter or other all natural nut butter (such as almond butter)
  • 6 tablespoons raw cacao powder
  • 2/3 cup Sucanat (or raw sugar), powdered fine in a Cuisinart or blender
  • Pinch of sea salt
  • Half teaspoon vanilla extract

Peanut Butter Filling

  • 1/4 cup natural peanut butter
  • 3 tablespoons honey

Directions

  • In a double boiler or on very low heat mix chocolate coating ingredients until smooth.
  • Put a little coating in the bottom of mini-muffin papers in a mini muffin tin and place in the freezer.
  • While it is setting (just takes a few minutes), mix the peanut butter and honey together.
  • Add the mixture on top of the set/chilled chocolate layer and then add more of the chocolate coating on top to cover the filling.
  • Freeze again until set.
  • Then enjoy your perfect chocolate-peanut butter combo creation!

Click here for more goodness, including my recipe for peppermint patties!

Related Posts

Your article and new folder have been saved!