Coconut Rough is made with only four ingredients and is the easiest of recipes to make. You can change up the flavours by adding raspberries or even peppermint or orange flavouring.
This chocolate and coconut dessert came about when I really wanted to buy a coconut rough from the shops. I decided to try and come up with my own version and here it is. I love it so much I have since made various flavour combinations as well as made it into bliss balls.
WHY YOU WILL LOVE THIS RECIPE
Gluten & dairy free - this is suitable for people with gluten, dairy, nut allergies & intolerances as well as many other dietary requirements.
Easy to make - this recipe takes 10 minutes to make and 30-60 minutes to set.
Healthy wholefood ingredients - which are easy to find at any supermarket.
WHAT ARE THE INGREDIENTS
- Shredded coconut (organic preferably)
- Coconut oil
- Cacao powder
- Your preferred sweetener - either rice malt syrup, pure maple syrup OR to make it Keto use organic liquid stevia
HOW TO MAKE LOW CARB
I have made a keto and low carb high fat version by substituting the maple syrup/rice malt syrup with liquid stevia.
However, it is really important that you do not use much liquid stevia. ¼ teaspoon should be enough or maximum ½ teaspoon as stevia can have a bitter aftertaste.
If you add too much to your recipe you may ruin the taste.
DO YOU OWN A THERMOMIX?
I have also included the Thermomix method for all you thermi lovers!
Ingredients for Thermomix
- 110 grams coconut oil
- 2 - 3 tablespoons rice malt syrup or pure maple syrup OR to make it Keto add ¼ - ½ teaspoon organic liquid stevia (depending on your sweetness level) instead
- 60 grams cacao powder
- 100 grams shredded organic coconut
- Add the coconut oil to the thermomix bowl and melt for 1.30 mins / 100 C / speed 2.
- Next add the sweetener and mix for 5 seconds / speed 4.
- Then, whisk in the cacao powder for 10 seconds / speed 5.
- Place the shredded coconut on a lined baking tray and pour the chocolate mixture over the top, ensuring that the coconut is evenly coated.
- Place in the freezer for 30 - 60 minutes to set.
This dessert is best kept in an air tight container in your freezer so that it stays nice and firm. Simply remove from the freezer and thaw for a couple of minutes before eating.
Yes you can use honey or rice maple syrup instead of maple syrup. Just ensure that you whisk it with the coconut oil, so that it is combined well and does not separate.
Yes you can! Swap the sweetener with ¼ - ½ teaspoon liquid stevia. Adding too much liquid stevia can leave a bitter after taste. So start with ¼ teaspoon and increase if needed
Here are some variations of this recipe for you to try:
Lastly, if you make this recipe then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- 1 ½ shredded coconut preferably organic
- ½ cup coconut oil
- ½ cup cacao powder
- 2 - 3 tablespoons maple syrup or rice malt syrup, honey OR to make it Keto add ¼ - ½ teaspoon organic liquid stevia
- Toast coconut. Place shredded coconut in a fry pan on medium heat and cook for 5 minutes until lightly golden and toasted.
- Make Chocolate. 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.
- Combine. 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. Slice in desired sized pieces and serve.
- Store. I recommend storing in the freezer to keep it firm.
- 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.
- The cook time does not allow the time for the coconut rough to set in the freezer, approximately 30-60 minutes.