If you love the flavor of a classic coconut candy bar but want something a little more wholesome, creamy, and freezer-ready then my newest variation of Moose Paws are about to be your favorite yet! These Coconut Mounds Moose Paws keep the same creamy frozen center and snappy chocolate shell you love, but they are filled coconut cream and slightly ground coconut flakes in every bite.
They’re rich and smooth, yet light and fresh. They are perfectly balanced with a coconut cashew filling that’s lightly sweetened and packed with so much flavor and wrapped in a crisp, snappy dark chocolate shell. They are then finished with flaky toasted coconut. Every bite hits that sweet spot between indulgent and satisfying.
Why you’ll love this recipe!
What ingredients do I need?
- Whole Milk Greek Yogurt: Creates a creamy, slightly tangy base while keeping the texture light and smooth.
- Coconut Cream: Boosts coconut flavor and richness
- Cashew Butter: Naturally sweet and ultra creamy, it gives the filling richness without overpowering the coconut flavor.
- Honey: Adds gentle sweetness and keeps the filling soft when frozen.
- Coconut Extract: Enhances coconut flavor
- Almond Extract: Adds depth and subtle nuttiness
- Unsweetened Coconut Flakes (finely ground): Gives structure and texture
- Vanilla Bean Paste: Enhances the coconut flavor and adds depth.
- Dark Chocolate: Balances the sweetness and provides that classic snap.
- Toasted Coconut: Adds texture and a beautiful finish
Recipe Variations
- Try some of my other variations:
- Use other chocolate variations to create the coating. I like dark best, but try milk, semi sweet, white!
- Don’t have honey? Use maple syrup instead
- Add ground cacao nibs, or ground nuts, to the melted chocolate for a little extra crunch.
Pro Tips
- Finely grind the coconut in a food processor if you can for a smoother filling.
- Not sure how to melt the chocolate without burning it? Check out my guide here.
- Move quickly! The chocolate will harden fast once the frozen disc is submerged.
- If using the toasted coconut on top, sprinkle immediately so it sticks before the chocolate hardens.
- Place onto silicone mat or parchment paper to help prevent sticking.
- Take one out of the freezer about 5-10 minutes before you would like to enjoy it. This helps the center soften a little more, which makes it even creamier.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cashew Butter: Swap with almond butter, it will just have a stronger, nuttier flavor
- Honey: Swap with maple syrup for a slightly different sweetness profile
- Dark Chocolate: Swap with your favorite chocolate!
- Coconut Cream: Swap with full fat coconut milk (thick portion)
- Vanilla bean paste: Use regular vanilla extract if vanilla bean paste isn’t available
Dietary Substitutions
- Gluten Free: Naturally gluten free
- Dairy Free: Coconut, soy, or almond yogurts would work for a dairy free option. Just avoid runny yogurts, which would change the texture.
- Refined Sugar Free: Use refined sugar free chocolate and maple syrup
- Nut Free: Swap the cashew buter with sunflower seed butter
Leftovers and Storage
- Store in an airtight, freezer safe container.
- They last up to 2 months in the freezer.
- Let them sit at room temperature for 5–10 minutes before eating so the centers soften to a creamy, ice cream like texture.
But, I Still Have A Few Questions…
What are Moose Paws?
They’re frozen, no bake treats with a creamy center and chocolate shell coating. They are a “healthier” ice cream like, sweet treat option that you keep in the freezer.
Do they stay creamy when frozen or do they get icy?
They stay creamy, not icy. The combination of Greek yogurt, nut butter, and honey prevents the centers from freezing solid, giving you a soft, scoopable texture once they sit out briefly.
How long should I let them sit before eating?
Let them sit at room temperature for 5–10 minutes. This allows the center to soften slightly and gives you that classic creamy bite.
What kind of Greek yogurt works best?
Whole milk, plain Greek yogurt is best for richness and texture. Low fat or nonfat yogurt can make the filling firmer and less creamy once frozen.
Can I make these ahead of time?
Yes! They’re perfect for making ahead and storing in the freezer.
What if my filling is too soft to scoop?
If the mixture feels loose, place the bowl in the fridge for 10–15 minutes to firm up before scooping and shaping.
What if my filling is too thick?
If it’s overly thick, stir in 1–2 teaspoons of milk to loosen it slightly until scoopable.
Can I skip the chocolate coating?
You can, but the chocolate coating helps lock in flavor, prevents freezer burn, and gives the moose paws their signature snap. If skipping, store very tightly wrapped.
Can I use sweetened coconut?
You can, but it will make the filling noticeably sweeter.
What’s the best chocolate to use?
High-quality dark chocolate (>70% cocoa) melts smoother and gives the best snap.
How do I get a smooth coating?
Use a fork or dipping tool and let excess chocolate drip off before setting, but move quickly because it sets fast!
Do I have to toast the coconut?
No, but it adds a deeper flavor and better texture.
How do I toast coconut in the oven?
Spread unsweetened coconut flakes in an even layer on a baking sheet. Bake at 325°F for 5–10 minutes, stirring every 2–3 minutes, until lightly golden and fragrant. Watch closely though, coconut can go from perfect to burnt quickly.
How do I toast coconut on the stovetop?
This has become my favorite method! Add coconut flakes to a dry skillet over medium-low heat. Cook, stirring frequently, for 3–5 minutes until golden brown and fragrant. Stay close and keep it moving to prevent burning.
Should I use sweetened or unsweetened coconut?
Unsweetened is best for more control over flavor and browning. Sweetened coconut can be used but will toast faster and may become overly sweet.
How do I know when it’s done?
It should be lightly golden with a nutty aroma. Remove it just before it looks fully done because it will continue to toast slightly from residual heat.
Why did my coconut burn so fast?
Coconut has natural oils, so it browns quickly. High heat or not stirring enough are the most common causes.
Can I toast coconut ahead of time?
Yes! Let it cool completely, then store in an airtight container at room temperature for up to 1 week.
Can I make these nut-free?
You can try sunflower seed butter, though it will slightly change the flavor.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Coconut Mounds Moose Paws
Ingredients
- 1 cup plain whole milk Greek yogurt
- 3 tablespoons coconut cream
- 2 tablespoons honey
- ½ teaspoon coconut extract
- ¼ teaspoon almond extract
- ½ cup unsweetened coconut flakes finely ground
- 1 teaspoon vanilla bean paste
- Pinch of salt
- ½ cup cashew butter creamy
- 12 oz dark chocolate melted
- Toasted coconut for topping
Instructions
- In a medium bowl, combine Greek yogurt, coconut cream, cashew butter, coconut extract, ground coconut flakes, honey, vanilla bean paste, and salt. Stir until smooth and fully combined.
- Line a baking sheet with parchment paper. Scoop into 15 portions (about 1.5-2 tablespoons each) and flatten into discs about ½-inch thick.
- Freeze for 1 hour, or until fully firm.
- Melt dark chocolate in 30-second intervals in the microwave, at 50% power, or using a double boiler, stirring until smooth.
- Dip each frozen disc into the chocolate, coating completely. Let excess drip off, then return to the baking sheet. Sprinkle with toasted coconut. Repeat with remaining discs.
- Freeze for 5–10 minutes until the chocolate shell is set.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.