Date Mounds Bars



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These date Mounds Bars are made with only 5 simple, real food ingredients and taste even better than an actual Mounds Bar. They’re vegan, super easy to make and will definitely satisfy your candy craving!

It’s officially October and you know what that means… it’s time for another delicious candy bar remake! Last year I shared these Almond Joy bars and this year I’m sharing a healthier recreation of a Mounds Candy Bar… in the form of these date Mounds Bars!

This recipe is seriously so easy to make! All you need are 5 simple ingredients and a little patience while the date bars chill (that’s the hardest part, IMO!) and you’ll have a delicious bite-size treat that tastes just like the real deal minus the refined sugars or artificial ingredients.

A date mounds bar showing the inside with a creamy coconut filling.

Why You’ll Love This Recipe

  • It’s the perfect alternative to make for Halloween when you’re craving something sweet, but are trying to avoid store-bought candy.
  • It’s naturally sweetened with medjool dates. No corn syrup or refined sugars over here!
  • They taste just like a Mounds Candy Bar but are loaded with real, whole food ingredients.
  • You only need 5 simple ingredients.
  • They’re gluten-free, soy-free, dairy-free and vegan.
A woman's hand holding an open date mounds bar with a coconut filling.

A Healthier Mounds Bar

Mounds Candy Bars have been a classic treat for many, standing out with their rich coconut center coated in dark chocolate. Like many, I’ve enjoyed this treat alongside classics like Reese’s peanut butter cups, Twix, Butterfingers, Snickers, etc. — I mean, who can resist a good chocolate candy?!

The only problem with all the store-bought candy is that they’re made with lots of not-so-good-for-you ingredients. For instance, Mounds Bars are loaded with corn syrup (the first ingredient!), white sugar, sodium metabisulfite and hydrolyzed milk protein. No thank you!

That’s where these homemade date Mounds Bars comes in. This recipe is made with just 5 simple ingredients that you can actually pronounce and has some nutritional value. The coconut butter and shredded coconut are good sources of healthy fats and dates contain a good amount of fiber and are packed with nutrients like potassium (50% more potassium by weight than a banana), copper, magnesium, vitamin B6, niacin, calcium, iron and vitamin K. Added bonus: these treats are gluten-free, soy-free, dairy-free and vegan.

Ingredients measured out to make Date Mounds Bars: flaky sea salt, medjool dates, coconut butter, unsweetened coconut, chocolate chips and coconut oil.

Ingredients Needed

  • medjool dates – these naturally sweet gems are the perfect base for our Mounds-inspired treat. Not only do they provide natural sugars, but they also have a chewy texture and a caramel-like flavor. You can buy medjool dates that are already pitted or have the pits that you pit yourself (it’s super easy). Two brands that I like are Natural Delights and Joolies. You can find Natural Delights in the produce section of most grocery stores (near the bananas) and Joolies are offered on Amazon and Thrive Market.
  • coconut butter – distinct from coconut oil, coconut butter includes the whole coconut flesh, offering a creamy and slightly textured consistency. It adds richness and that sweet taste of coconut. You can easily make your own coconut butter using a food processor or blender or use store-bought coconut butter.
  • unsweetened coconut – make sure you’re using unsweetened fine or desiccated shredded coconut, not coconut flakes. If you use longer shreds, the coconut might fall out of the dates. My favorite brand is Bob’s Red Mill shredded coconut.
  • chocolate chips – your favorite brand of chocolate chips will work, just make sure you’re grabbing dairy-free to keep this recipe vegan. I used the Enjoy Life dark chocolate chips, which are vegan and allergen-friendly, but I also like Lily’s dark chocolate chips for a low sugar option.
  • coconut oil – just a touch is added to the chocolate chips to help them melt into a smoother consistency, making it easier to coat our dates. You can skip it, but your melted chocolate will likely be pretty thick.
  • flaky sea salt – this is optional, but the flaky sea salt definitely elevates these treats to gourmet level!
Four photos showing the steps to make Date Mounds Bars: filling with coconut butter and coconut, dipping in melted chocolate and then topping with sea salt.

How to Make

Prepare Dates: Slice each date down the center and remove the pit. Spoon ¼-½ teaspoon of coconut butter into the center of each date, and sprinkle with ½ teaspoon of desiccated coconut. Press the date back together.

Melt Chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in the microwave for a total time of 1 minute. Most of the chocolate chips should be melted at this stage. Stir until all chips are completely melted and the mixture is smooth. For those who prefer not using a microwave, this step can be done using a stove-top method.

Dip and Coat: Dip each coconut butter-stuffed date into the chocolate and roll it until all the edges are covered. Place on a piece of parchment paper. Continue until all dates have been covered.

Final Touches: Sprinkle a pinch of sea salt or more shredded coconut over the chocolate-coated dates if desired.

Chill and Serve: Place the tray in the refrigerator to let the chocolate set for about 30-45 minutes. Once set, they’re ready to be enjoyed!

Multiple date mounds bars on parchment paper with a woman's hand grabbing one.

Tips For Success

  • Use melted coconut butter: If your coconut butter is too hard you’ll want to melt it before making this recipe. To do this, simply place your coconut butter jar in a bowl of warm water for 15-20 minutes until the coconut butter starts to thin out and get drippy.
  • Buy pitted dates: To make this recipe come together faster buy pre-pitted dates!
  • Soak dates if needed: If you find that your dates are quite hard you can let them soak in hot water for about 10 minutes to soften them up a bit. Just make sure to drain and blot the excess water up before making this recipe.
  • Don’t skip the coconut oil: Don’t skip this in the chocolate! The coconut oil creates a smooth and glossy finish to your melted chocolate making it easier to coat the date bars.
Multiple date mounds bars on a plate with one bar open up and showing the coconut filling on the inside.

How to Store

I recommend storing these date Mounds Bars in an airtight container in the fridge or freezer. I like these glass storage containers or my Stasher bags for storing. They should last up at least a week in the fridge and up to 3 months in the freezer… but they don’t usually last long around here! I recommend letting them sit for 5 minutes after taking them out of the freezer so they’re aren’t too hard.

More Candy Recipes to Try

More Healthy Treats to Try

Be sure to check out more Halloween recipes as well as the full collection of dessert recipes on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

5 from 3 votes

Date Mounds Bars

These date Mounds Bars are made with only 5 simple, real food ingredients and taste even better than an actual Mounds Bar. They’re vegan, super easy to make and will definitely satisfy your candy craving!
Prep Time: 20 minutes
Chill Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 15



  • Slice each date down the center, remove the pit, spoon ¼-½ teaspoon coconut butter into the center
    Split open Medjool dates on a baking tray.
  • Add ½ teaspoon coconut on top of the coconut butter and close the date back up.
    Multiple Medjool dates on a baking tray with one filled with coconut butter and coconut flakes.
  • Melt chocolate by adding chocolate chips and coconut oil to a microwave-safe bowl. Heat for 1 minute in the microwave. The chocolate chips should be almost completely melted at this point. Stir the mixture together until all the chips have melted down. (The heating process can also be done on the stove if you prefer.)
    A small bowl of melted chocolate near a baking tray with Medjool dates that have been filled with coconut butter and coconut shreds.
  • Dip each coconut butter stuffed date into the chocolate and roll it until all the edges are covered. Place on a piece of parchment paper. Continue until all dates have been covered.
    Multiple dates covered in melted chocolate and a sprinkle of flaky sea salt on a baking tray.
  • Sprinkle a little sea salt or more shredded coconut on top of the chocolate and place dates in the refrigerator for 30-45 minutes to allow the chocolate to set. Remove from the fridge and serve. Keep any leftovers in an airtight container in the fridge or freezer.


Serving: 1date | Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 1mg | Fiber: 2g | Sugar: 18g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: Date Mounds Bars
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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    1. WOO! I am so glad you’re loving my recipes and my cookbook, thank you so much, Marsha. It means so much to me! ❤️