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, like this orange coconut rough and also this mint coconut rough as well as made it into these delicious 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:
Peppermint Coconut Rough Bliss Balls
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 cups 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.
I used the exact amounts you have here, used 3 tbsp rice malt syrup as you suggested. With the ingredients [i] had, it’s not 53cals per serve, it’s 79 cal per serve. (I measured what I used in grams).
so it all depends on what type of ingredients you use in this recipe.
nice recipe though 🙂
It will definitely depend on the ingredients as they are not created equally unfortunately.
This looks amazing! Just wondering.. when making it keto, what would the carb count of each piece be?
Sorry I don't have a carb count on my recipes. It is something I am looking at though.
Hi could you tell me how long it lasts?
As I keep mine in the freezer, it will last for weeks.
I’ve made this before and also made one without the coconut and used roasted slivered almonds instead. Was delicious and actually preferred this.
Sounds good!! You could call it almond rough I guess!!
Hi, just wondering if you use cocoa, does this make it not dairy free/keto, I am new to the game sorry! Still learning
Cacao is dairy free! pure cocoa will be dairy free also
I can't wait to make these. I was just wondering if there was a reason, the step to toast the coconut was left out of the Thermomix method?
HI Monique, because you can make it both ways and most of the time now I just make it without toasting the coconut. So when I wrote the thermomix method, I had been making coconut rough without toasting the coconut. I will need to update both recipes to include that as an optional step. IT is good either way 🙂
you can actually can make it without toasting the coconut. It still tastes amazing and I honestly forgot to do that step when I tested out the thermomix method.
3 tablespoons maple syrup or rice malt syrup. So exactly how is this 'sugar free.'
HI Frank, it is sugar free when you don't add the honey maple syrup as per my instructions 🙂
So easy and delicious (although I must admit my first attempt I was multi-tasking and burnt the coconut) This was my first time ever of using Cacoa(it's been in the pantry patiently waiting) I actually made this for my partner (I'm not big on chocolate) but I've eaten more than him! I did however substitute with honey as I was out of maple syrup, I kept the amount at 2Tbsp and it's not overwhelmingly sweet, perfect little treat, I've just left it whole in the freezer and break pieces off (I think I spread mine thinner and it's easy to just break off) Can't wait to try peppermint!
It is so yummy and such an easy treat to make!!
Does the sweetener need to be liquid? Can I use powdered stevia?
yes you can. Just make sure you mix it through the coconut oil and cacao powder really well.