Sometimes you feel like a nut, sometimes you don’t.

Almond Joy’s got nuts, Mounds don’t.


No Bake Mounds and Almond Joy. No sugar, dairy, eggs, grain.

Sometimes I feel like a nut…especially on Day 38 of a 40-day marathon.

But tonight is serious business. It’s a school work night and we need fuel for laminating. I’ve got some colleagues joining me, who have grain-free, sugar-free, dairy-free preferences, therefore, I’ll whip these up.

Amazingly, I actually prefer these to other butter-heavy, sugar-laden treats.

This recipe is not an exact science since the ingredients are blended and not baked. The results can vary depending upon your blender type and whether you choose flakes or shredded coconut, etc. Here are a few tips:

1) Don’t lose hope after you blend it. It will appear as though you did something wrong. However, just stick it in the fridge for 5 or 10 minutes and you should be ready to scoop out the cookies. The key is to taste it for texture after the fridge time. If the coconut is too chunky, then try blending a bit more.

2) Do not over-blend or you’ll end up with coconut butter.

3) Do not, under any circumstances, use vanilla extract because you’ll have to throw them out. It’s something to do with the non-baked, alcohol-y taste. Stick with coconut extract or just skip extract altogether.

4) Do not serve these in a hot environment (i.e. a picnic) because they will melt. I typically keep them in the fridge and take them out to warm up to room temp for 30 minutes or so before serving.

5) Sweetener notes….I’ve tried these with regular white-sugar (1/3-1/2 cup to taste) and they were good. I also tried powdered Stevia and would have to vote thumbs down due to taste and consistency issues. I didn’t bother with Splenda after the Stevia problem. The best result was a batch with Agave Light. Some of us couldn’t tell the difference taste-wise between the white sugar and the Agave batch.


No Bake Mounds or No Bake Almond Joy
Egg-free, dairy-free, grain-free, sugar-free*

(*with the exception of whatever sugar is found in the chocolate and toppings)

3 cups unsweetened, shredded coconut (I used flaked)
1/3 c. coconut oil
3 tbsp agave nectar, preferably blonde or amber
1/2 tsp Coconut extract (optional)
1/4 tsp Sea Salt
1-2 ounces high-quality melted chocolate for drizzling. (I prefer Ghirardelli bittersweet or semi-sweet.)
Mounds toppings: Chocolate chips or toasted flaked coconut. (Choose sugar-free toppings as needed)
Almond Joy toppings: Press whole, roasted, unsalted almond down gently into mound, then drizzle with chocolate. Sprinkle with roasted, unsalted slivered almonds.


Prep toppings.

Put all ingredients in a food processor or blender. Process until the mixture is well combined and sticks together.

Remove from blender/processor and place in the refrigerator until they firm up slightly (5-10 minutes).

If using, melt chocolate for drizzling.

Once mound mixture is slightly firm, use a cookie scoop or rounded tablespoon and scoop out mounds onto a parchment or plate. Place mounds close but not touching, if drizzling chocolate on top.

Drizzle and decorate while the chocolate is still warm.

Done! They should firm up nicely on the counter, unless you have a hot kitchen. I store them in the fridge and will take them out 1/2 hour before serving.


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