I was experimenting with making delicious alternatives to the typical candy treats that people become addicted to.  I wanted something that tasted decadently delicious and was also gluten and dairy free, low glycemic, nutritious and safe even for diabetics.  Here's what I came up with.  They are similar to “Mounds” bars, which I used to love as a kid.

They are low-glycemic, raw, and quick and easy to make, as well as bursting with flavor and blood-sugar-balancing nutrients.

This is how I made them. Feel free to substitute for the ingredients you have on hand, and comment with your version below.

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  • 1 cup Artisana coconut butter
  • 2 tablespoons coconut oil, melted
  • 10 drops stevia or 1/8 tsp green powdered stevia (or to taste. My husband wanted them to be a little sweeter, I liked them as is.)
  • About a handful of shredded coconut (adjust to your liking)
  • 1 cup cacao paste melted in the dehydrator (you can substitute cacao powder with cacao or coconut butter)
  • 1/8 cup coconut oil, melted
  • 10 drops chocolate or other flavored stevia, or erythritol, inulin, or other low-glycemic sweetener


  1. In a medium-sized bowl, mix the coconut butter, coconut oil, shredded coconut, and stevia. Adjust to your desired sweetness.
  2. Put in a silicon mold of your desired shape and allow to harden in the freezer (about 15 minutes). If you don’t have molds, pour into a parchment-lined baking dish and cut to desired shapes when partially hardened (they will tend to be irregular in shape)
  3. Combine the melted cacao, coconut oil, and sweetener in a medium-sized bowl.  Once the coconut mixture you put in the freezer is hardened, remove from the freezer and dip into the chocolate mixture.
  4. Place on a parchment-lined baking sheet, and place back into the freezer until hardened. Store in a glass container in the refrigerator.

These are sure to delight your family, as well as satisfy your sweet tooth!

Next time I make them I will experiment with adding therapeutic herbs to them. I bet they would be great with cordyceps.

I would appreciate your comments! Thank you!