No Bake Mounds or Almond Joy Roll Recipe
Introduction
This No Bake Mounds Roll is a delicious, no-fuss dessert that captures the flavors of classic almond joy bars. With a rich cocoa crust and creamy coconut filling, it’s perfect for a quick treat or a crowd-pleasing dessert.
Ingredients
- 3 cups graham cracker crumbs (or cookie crumbs)
- 1 tablespoon sugar (optional)
- 4 tablespoons unsweetened cocoa powder
- 1 cup warm water
- 10 ounces sweetened coconut flakes
- 1 stick unsalted butter (room temperature)
- 1/3 cup powdered sugar
- 1/2 cup sweetened condensed milk
Instructions
- Step 1: If using whole cookies, pulse them in a food processor until they reach a fine, cornmeal-like texture. If using graham cracker crumbs, pulse them as well until fine.
- Step 2: In a large mixing bowl, combine the fine crumbs with the cocoa powder and mix well.
- Step 3: In a small bowl, mix warm water and sugar. Microwave for 1 minute, stirring to dissolve the sugar and create a syrup.
- Step 4: Add the syrup to the crumb mixture and use a fork to combine. Then knead with your hands until you form a non-sticky, play dough-like dough. Add more warm water if needed, one tablespoon at a time.
- Step 5: Place the dough ball on plastic wrap and roll it into a rectangle about 10×12 inches. Trim the edges with a knife, pressing broken pieces back into place if needed.
- Step 6: In a medium bowl, beat the butter and powdered sugar until fluffy, about 1-2 minutes. Add the sweetened condensed milk and mix to combine.
- Step 7: Fold in the sweetened coconut flakes using a spatula.
- Step 8: Spread the coconut mixture evenly over the dough rectangle, leaving a ½ inch border. Using the plastic wrap, roll the dough into a tight log starting from the edge closest to you. Press to seal.
- Step 9: Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing.
- Step 10: When ready to serve, unwrap the roll just enough to slice. Keep the rest wrapped to prevent drying out.
Tips & Variations
- For extra crunch, fold chopped almonds into the coconut filling before spreading.
- Use chocolate cookie crumbs in place of graham crackers for a richer crust.
- Make mini rolls for individual servings by dividing the dough and filling.
Storage
Store the roll tightly wrapped in plastic wrap in the refrigerator for up to 5 days. For longer storage, freeze wrapped for up to 1 month and thaw in the fridge before slicing. Always slice just before serving to keep the edges from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert gluten-free?
Yes, substitute gluten-free cookie crumbs or graham crackers to make this recipe gluten-free.
Do I have to refrigerate the roll before slicing?
Yes, refrigeration firms up the roll, making it easier to slice cleanly and helping the flavors meld.
Print
No Bake Mounds or Almond Joy Roll Recipe
- Total Time: 30 minutes
- Yield: 16 servings 1x
Description
This No Bake Mounds Roll, also known as Almond Joy Roll, is a delicious, easy-to-make dessert featuring a rich chocolatey cookie base combined with a creamy coconut filling. It’s a perfect treat that requires no oven baking, only simple mixing and chilling.
Ingredients
Scale
Cookie Crust
- 3 cups graham cracker crumbs (or cookie crumbs)
- 1 tablespoon sugar (optional)
- 4 tablespoons unsweetened cocoa powder
- 1 cup warm water
Coconut Filling
- 10 ounces sweetened coconut flakes
- 1 stick unsalted butter (room temperature)
- 1/3 cup powdered sugar
- 1/2 cup sweetened condensed milk
Instructions
- Pulse crumbs: If using cookies, pulse them in a food processor until they become a fine, cornmeal-like texture. Repeat the same for graham cracker crumbs if used, to ensure a fine, uniform texture.
- Mix dry ingredients: In a large mixing bowl, combine the fine crumbs with the unsweetened cocoa powder, mixing thoroughly.
- Create syrup: In a small bowl, mix the warm water and optional sugar. Microwave for one minute and stir well until the sugar dissolves, creating a syrup.
- Combine dough: Add the syrup to the crumb mixture and mix with a fork until combined. Then knead the mixture with your hands until a non-sticky, pliable dough forms, similar to play dough. Add more warm water one tablespoon at a time if needed.
- Roll dough: Place plastic wrap on a counter, set the dough ball in the center, and roll it into a thin rectangle approximately 10×12 to 14 inches. Patch any cracks by pressing broken pieces with your fingers and trim edges with a knife for a clean shape.
- Prepare coconut filling: In an electric mixer or with a hand mixer, beat butter and powdered sugar until fluffy, about 1-2 minutes. Add sweetened condensed milk and mix until fully combined. Fold in sweetened coconut flakes evenly with a spatula.
- Assemble the roll: Spread the coconut filling evenly over the cookie dough rectangle, keeping about ½ inch from the edges free. Using the plastic wrap, carefully roll the dough into a tight log starting from the edge closest to you. Press well to seal the roll.
- Chill: Wrap the log tightly in the plastic wrap and refrigerate for at least 1 hour to set before slicing.
- Serve: Keep the roll wrapped until ready to slice. Unwrap only the portions you want to serve to prevent drying out. Slice and enjoy your no-bake Mounds Roll!
Notes
- Use warm water to help the sugar dissolve properly and to aid in kneading the dough.
- If the dough feels sticky, add a bit more crumbs or cocoa powder slightly to adjust consistency.
- Keep the roll tightly wrapped in plastic wrap when storing to maintain moisture.
- This roll can be refrigerated for up to 3 days and makes a great make-ahead dessert.
- Feel free to substitute graham cracker crumbs with chocolate cookies for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No Bake, Mounds Roll, Almond Joy Roll, Coconut Dessert, Easy Dessert, No Bake Dessert, Chocolate Coconut Roll, Sweet Treat
