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 be the same.
Trust me on that!
I would love to hear what you think of my modified version. Please share in the comments below or even on social media. You can find me @becomingness on Facebook and Instagram
Minty Coconut Rough
Makes 30 pieces (approximately)
- 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)
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. I recommend storing in the freezer to keep it firm.
- 110 grams coconut oil
- 2 - 3 tablespoons rice malt syrup or pure maple syrup
- 60 grams cacao powder
- 100 grams shredded organic coconut
- 6 drops food grade wild orange essential oil
Add the coconut oil to the thermomix bowl and melt for 1.30 mins / 100 C / speed 2.
Next add the sweetener and essential oil, mix for 5 seconds / speed 4.
Then, whisk in the cacao powder for 10 seconds / speed 5.
Place the shredded coconut in a lined baking pan (15cm x 15cm) 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.