These blueberry mounds bars are just what you need when you are craving a candy bar, but don’t want all that extra sugar! Make these ahead of time so you can pull them out of the freezer to satisfy your sweet tooth!
In a sauce pan, combine the coconut milk, honey, salt, shredded coconut, and pureed blueberries.
Cook the mixture on low until it is combined, thickened, and bubbly. If you notice it looks watery, add more coconut to soak up the liquid.
Add parchment paper to the bottom of a loaf pan.
Pour your filling into the parchment paper lined loaf pan.
Place in the freezer for 2-3 hours.
Near the end of the 3 hours, melt your chocolate with the coconut oil in the microwave in a large shallow dish, stirring every 30 seconds to prevent burnt chocolate.
Remove the bars from the freezer. Take the parchment paper right out of the loaf pan. Cut into 12 bars.
Dip each bar into the chocolate and place on parchment paper. Freeze chocolate dipped mounds again for about 30 minutes to harden.
Take mounds bars out 15 minutes before serving. Store the rest in the freezer in an airtight container to enjoy when you want!