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Halloween Mounds
My Halloween costume becomes my obsession for the entire month of October. I’m in and out of wig shops, vintage stores and ebay auctions, on the hunt for that one accessory that’s going to bring my Charo costume to life. When Halloween comes and I show up at the Halloween parties in my full get-up, I always remember to pack a few of my mounds so my night isn’t a total bummer as I watch the bowl of candy pass me by. I don’t want your Halloween to be a bummer either, so I’m passing along this recipe for my Gluten Free, Vegan mounds…
This recipe for Mounds from BabyCakes Covers the Classics can be formed into bats or other halloweeny themed creatures simply by molding them with a cookie cutter of choice and then dipping in chocolate.
2 1/2 cups sifted organic confectioners’ sugar, divided
1 1/2 tablespoons agave nectar
1 teaspoon vanilla extract
2 tablespoons rice milk
1 tablespoon melted coconut oil
1 3/4 cups unsweetened shredded coconut
1 teaspoon salt
2  cups (1 12-ounce bag) gluten-free, dairy-free chocolate chips
Line 2 cookie sheets with parchment paper and set aside.
In a large bowl, whisk 2 1/4 cups of the confectioners’ sugar, agave nectar, vanilla extract, rice milk, and coconut oil until evenly blended. Measure in coconut and continue to mix until fully combined. Dust counter with 1/4 cup confectioners sugar, scoop coconut mixture onto dusted surface and coat mixture with sugar by rolling it around. Place mixture onto lined sheet tray and pat down to 1” thick. Place in freezer for 20 minutes. 
Remove the sheet tray from the freezer. Mold mixture into desired shape and line on second cookie sheet. Return to the freezer.
Place chocolate chips in a double boiler or set a stainless steel bowl over a pan of boiling water and melt the chocolate chips until completely melted. Remove from heat. Take mounds out of freezer and dip into the melted chocolate, using two forks or chopsticks. Place  back on the cookie sheet and repeat until all have been coated. Place in refrigerator for 10 minutes, then serve.

Halloween Mounds

My Halloween costume becomes my obsession for the entire month of October. I’m in and out of wig shops, vintage stores and ebay auctions, on the hunt for that one accessory that’s going to bring my Charo costume to life. When Halloween comes and I show up at the Halloween parties in my full get-up, I always remember to pack a few of my mounds so my night isn’t a total bummer as I watch the bowl of candy pass me by. I don’t want your Halloween to be a bummer either, so I’m passing along this recipe for my Gluten Free, Vegan mounds…

This recipe for Mounds from BabyCakes Covers the Classics can be formed into bats or other halloweeny themed creatures simply by molding them with a cookie cutter of choice and then dipping in chocolate.

2 1/2 cups sifted organic confectioners’ sugar, divided
1 1/2 tablespoons agave nectar
1 teaspoon vanilla extract
2 tablespoons rice milk
1 tablespoon melted coconut oil
1 3/4 cups unsweetened shredded coconut
1 teaspoon salt
2 cups (1 12-ounce bag) gluten-free, dairy-free chocolate chips

Line 2 cookie sheets with parchment paper and set aside.

In a large bowl, whisk 2 1/4 cups of the confectioners’ sugar, agave nectar, vanilla extract, rice milk, and coconut oil until evenly blended. Measure in coconut and continue to mix until fully combined. Dust counter with 1/4 cup confectioners sugar, scoop coconut mixture onto dusted surface and coat mixture with sugar by rolling it around. Place mixture onto lined sheet tray and pat down to 1” thick. Place in freezer for 20 minutes.

Remove the sheet tray from the freezer. Mold mixture into desired shape and line on second cookie sheet. Return to the freezer.

Place chocolate chips in a double boiler or set a stainless steel bowl over a pan of boiling water and melt the chocolate chips until completely melted. Remove from heat. Take mounds out of freezer and dip into the melted chocolate, using two forks or chopsticks. Place back on the cookie sheet and repeat until all have been coated. Place in refrigerator for 10 minutes, then serve.

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