Coconut Rough

coconut-rough

I fondly remember eating Coconut Rough when I was a kid, along with redskins, toffee apples, mint patties, life savers, paddle pops and tons of other sugary treats.

These days, I try to keep these types of sweets away from my children. It does make me feel a bit sad, but with the evidence is in; they are packed full of sugar and other processed crap that can lead to many behavioral and health issues. When I was a child, none of this type of information was easily available. We didn't have the internet and healthy living advocates to spread the message of healthy living like Pete Evans, Sarah Wilson and many more (even me!).

But if you can make a sweet healthier, then why not do it. I admit that recreating redskins and toffee apples might be a bit of a challenge. But Coconut Rough is one treat that I have realised I can totally make into a healthier version. It is really easy to whip up and is made with only four ingredients, and best of all, both my kids LOVE it. So they don't need to miss out after all.

You can also add essential oils to your coconut rough to change up the flavours. First, I started adding peppermint essential oil to make my minty coconut rough and now I have been making jaffa coconut rough using wild orange essential oil

Enjoy

Ness xo

PS I had to share a pic of my daughter Giselle. She wanted to be a part of the coconut rough photo session. :)

coconut-rough
coconut-rough

Coconut Rough

Makes 30 pieces (approximately)

Ingredients

Method

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 - 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.

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Thermomix Version

Makes 30 pieces (approximately)

Ingredients

  • 1/2 cup coconut oil
  • 2 - 3 tablespoons rice malt syrup or pure maple syrup
  • 1/2 cup cacao powder
  • 100 grams shredded organic coconut

Method

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.


 

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