So, chocolate and coconut are a pretty heavenly combo, right? Agreed.
When I saw this incredibly simple but healthy recipe for Coconut Rough posted by Vanessa, I knew we has to feature it here on the Raspberry Magazine blog. I'm always on the lookout for yummy but not too naughty snacks that can be made ahead of time and I am looking forward to making this one!
Coconut Rough by Vanessa Vickery
Makes 30 pieces (approximately)
- 1 + 1/2 cups shredded organic coconut
- 1/2 cup coconut oil
- 1/2 cup cacao powder
- 2 - 3 tablespoons rice malt syrup or pure maple syrup
Place shredded coconut in a fry pan on medium heat and cook for 5 minutes until lightly golden and toasted.
To make the chocolate mixture, melt the coconut oil in a saucepan on low heat. Once melted, remove from heat, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.
Place the shredded coconut into the saucepan and stir through the chocolate mixture. Spread evenly on a lined baking tray and place in the freezer for 30 - 60 minutes to set.
Slice in desired sized pieces and serve. I recommend storing in the freezer to keep it firm.
Note from Vanessa - I ended up putting 3 tablespoons of rice malt syrup in my chocolate mixture. If you use maple syrup, then 2 tablespoons may be enough.
Do you think you'll give this one a try?