Coconut rough – gluten free and refined sugar free
This recipe was originally posted on Planning With Kids. Head to Planning WIth Kids to find many more family-friendly recipes and practical tips on organising the family from leading parenting blogger and Melbourne mum to 5, Nicole Avery.
Coconut rough – gluten free and refined sugar free
This coconut rough recipe is so handy to have in your repertoire – it ticks the gluten free, nut free and refined sugar free boxes. It also makes quite a lot so and it freezes brilliantly so you can always have a little stash in the freezer for moments of need.
Ingredients:
- 4 ½ cups desiccated coconut
- 1 ½ cups coconut oil (melted)
- 1 ½ cups cacao powder
- 6 – 9 tbsp maple syrup
Method:
- Place desiccated coconut in a very large frying pan and toast until the coconut starts changing colour. Be careful of how long you keep it in the pan though, even when you have turned the heat off as it will keep cooking with the residual heat of the pan alone and can easily get that slightly burnt taste to it.
- Pour coconut into a medium-sized mixing bowl. Add in cacao powder and maple syrup. I make mine with 6 tbsp of maple syrup so it isn’t very sweet and you get more of a dark chocolate type of flavour. Increase the maple syrup if you prefer a sweeter flavour.
- Pour in coconut oil and mix well with a wooden spoon
- Pour the mixture into a lined tray and press firmly down. My tray size was 26.5cm x 16.5cm but you could use a variety of sizes.
- Allow it to set in the freezer for at least an hour.
- Once hard, cut into pieces and store in an air-tight container in either the fridge or freezer.
Notes:
Due to the high ratio of coconut oil in this slice, it doesn’t necessarily go well in the school lunch box. It works okay in winter with an ice brick but will melt too quickly in summer.
The number of pieces you get from the slice depends on how big you cut the slices. As this coconut rough is quite rich, you do not need a lot to feel satisfied so recommend cutting it into smaller pieces.
