• Mix yogurt, coconut and protein powder in a small bowl until well combined.

  With wet hands, take a small handful of coconut mixture and roll into 6-8 log shapes (or balls). Press down onto parchment paper to create a slightly flattened and rounded oblong shape.

  Repeat with the rest of the coconut shreds with oblong shapes of your preferred size.

  Freeze until firm and then coat with melted chocolate.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the bars and after checking they are firm and set, use 2 forks to hold each bar and dip into the melted chocolate, then place on a rack to dry.

  Or hold each one with a fork over the melted chocolate and coat with a spoon allowing the excess to drip back into the bowl.

  Drizzle any excess chocolate over the bars then place back in the fridge to set.

  Place the bars in an airtight container or baggie and keep up to 2 weeks in the fridge or 2 months in the freezer.

  These copycat mounds bars must be kept in the fridge or freezer. They will not keep at room temperature like a conventional candy bar.