Coconut Rough

This easy no‑bake coconut rough is a simple gluten‑free chocolate treat made with just a few pantry ingredients.

4.54 from 32 votes

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Category: Raw Chocolate

Cuisine: Western

Keyword: dairy free, dessert, gluten free, raw chocolate, raw dessert

Prep Time: 10

Total Time: 10

Servings: pieces

Calories: 44kcal

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 1/4 - 1/2 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.
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