Comments on: Homemade Sugar-Free Mounds Bars – Bounty (Vegan)

By: elviira

elviira — Tue, 14 Mar 2023 04:18:30 +0000

In reply to Veronica. Awesome, thank you for the tip!

By: Veronica

Veronica — Mon, 13 Mar 2023 17:38:15 +0000

In reply to Lucienne. Adding a small amount of coconut oil to melted chocolate helps it stay liquidy longer and helps with the tempering/shiny crunch. I learned this years ago at an old job involving lots and lots of chocolate!

By: Joanna

Joanna — Mon, 08 Apr 2019 16:28:34 +0000

Hello,
Thanks for the excellent recipe! I modified it slightly by adding 2 oz of cacao butter and replaced powder with granulated Swerve – it did not have a gritty texture. I used Lily’s dark chocolate for the chocolate shell.

Also, I used a silicone ice tray once filling is frozen they fall out of the tray, whole, with a gentle push.

I’d appreciate it if you can post the total and net carbs per gram.

Many thanks,
Joanna

By: Amy

Amy — Thu, 15 Nov 2018 20:25:46 +0000

In reply to Hagar. Hagar how many hours did you leave it in the freezer? I’m going to try it this way

By: elviira

elviira — Tue, 25 Sep 2018 14:03:37 +0000

In reply to Trish. Dark chocolate which contains 85% cocoa doesn't really contain much sugar (=carbs) so it's okay for most diabetics.

By: Trish

Trish — Tue, 25 Sep 2018 13:25:59 +0000

You may want to clarify in the recipe to use sugar free chocolate, otherwise this is not truly a sugar free recipe. For most people, that doesn’t matter, but I know when I first started baking things (many years ago) for a diabetic friend and I followed recipes such as this, it caused problems for her when she ate what she (and I) both thought were sugar free foods. It sounds yummy though, and I can’t wait to try it.

By: elviira

elviira — Wed, 24 May 2017 04:37:17 +0000

In reply to Willow. You're welcome! Hope it works!

By: Willow

Willow — Tue, 23 May 2017 21:50:05 +0000

In reply to elviira. That sounds good. I'll give sweetening with manna and powdered erythritol a try! Thanks so much for your reply.

By: elviira

elviira — Mon, 22 May 2017 19:36:22 +0000

In reply to Willow. Hi! The nutrition info is below the recipe when you scroll down, but yes, you are correct that the chocolate plays a big role in the carb count. I think 100% chocolate might be a bit too strong, however if you combine 100% chocolate with cocoa butter (or maybe coconut manna would work as well?) and sweeten that with powdered erythritol or stevia, that might work. How does that sound? (This is actually something I could experiment as well. If I do, I certainly will comment the result!)

By: Willow

Willow — Mon, 22 May 2017 17:53:35 +0000

Hi, I love this recipe (Bounty bars remind me of my childhood!) and just started making it last night, but I’m concerned about the sugar from the dark chocolate. The recipe calls for 8oz. of 85% dark chocolate (I used the nutritional info from the Lindt chocolate in your link). There’s 12.5g of sugar in a 3.5oz bar. So that means a little over 25g of sugar for the entire recipe. If the recipe yields 14 pieces (just going by what my cut up bars look like now), that’s almost 2g of sugar per piece. Am I calculating that correctly?

Do you have any recommendations for chocolate that could work around this? Can I use 100% dark and sweeten it with Stevia or Erythritol? Thanks so much for the recipe – I’m very excited to make it work for my family!