Name: Minty Coconut Rough
Prep time: 5 min
Total time: 5 min
Yield: 30
Cuisine: Western
Ingredients: 1 + 1/2 cups shredded organic coconut (desiccated coconut also works well); 1/2 cup coconut oil; 1/2 cup cacao powder; 3 tablespoons pure maple syrup; 6 drops food grade peppermint essential oil (or peppermint extract)

This Minty Coconut Rough is the yummiest raw chocolate treat. Only takes a couple of minutes to make and 30-60 minutes to set. I have also included the thermomix version.

How good is coconut rough!

I shared my healthy version back in 2015 and it has been one of my most loved recipes ever since.

I make it regularly, probably at least every 1 -2 weeks, plus it is such an easy dessert to make. Great for when you have guests coming over last minute.

Recently, I started adding food grade peppermint essential oil to my coconut rough to make a minty coconut rough.

OMG it is amazing!

So, I have to share this recipe with you. Even though I have only modified it slightly, you definitely need to have this recipe.

I also didn't toast the shredded coconut for this version, as it works well either way. Anything to save a bit of time is always a big plus for me, when I have lots going on (which is all the time these days)

I highly recommend using a food grade peppermint essential oil if you can. Peppermint extract is just not the same as a good quality essential oil and the flavour is definitely not the same.

MORE EASY SNACKS

Gluten Free Jam Drops

Gluten Free Fudge Brownies

Coconut Rough Bliss Balls

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Yield: Makes 30 pieces

Minty Coconut Rough

This is SERIOUSLY the yummiest raw chocolate. Only takes a couple of minutes to make and 30-60 minutes to set.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1 + 1/2 cups shredded organic coconut (desiccated coconut also works well)
1/2 cup coconut oil
1/2 cup cacao powder
3 tablespoons pure maple syrup
6 drops food grade peppermint essential oil (or peppermint extract)

Instructions

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 and peppermint essential oil 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.

Notes

I recommend storing in the freezer to keep it firm.
Cook time does not include the time it takes for the minty coconut rough to freeze — approximately 30-60 minutes, depending on the temperature of your freezer.