If coconut roughs are your thing and you’re trying to get away from cheap additive-laden chocolate, then voila! These are packed with anti oxidant pure or raw cocoa, blood sugar balancing cinnamon, coconut oil for immune boosting and metabolism, coconut for fibre and satiation and natural, unrefined sweetness options.
Real Treats. Happy Bodies
p.s worried about the calories? the saturated fats in coconut? The body loves to convert coconut fat straight to energy, so unless you’re a sedentary person which doesn’t do anyone any favours, you won’t find coconut fat ending up on your hips! Further on the subject of saturated fat there’s good quality and bad. Quality fats such as coconut oil and grass fed animal, pasture raised animal fat, are not only good for you, but are essential to the function of our brains and bodies in general. They help you uptake your fat soluble vitamins A, E, D and K which in turn help you retain minerals from food – Nature has a plan. It’s best we stick to it rather than believing that old fashioned foods contribute to modern disease epidemics. Happiest of happy days to all of that, and now get going and make your treats 🙂
Chocolate Coconut Shards Recipe
- 50 g coconut sprinkles
- 30 g coconut oil
- 10-15 g dutch processed cocoa powder (or raw cacao if you prefer) Use 10g if you normally like a lighter style of chocolate and 15g if you’re a dark chocolate fan.
- 1/2 tsp ground cinnamon*
- 1/2 tsp ground vanilla bean powder (optional)
To make coconut sprinkles
You make the sprinkles by combining 2 cups of dessicated coconut (make sure it’s preservative220 free) and 1/2 a cup of rice malt or maple syrup or coconut syrup. Cook on a low 100 celcius oven for 5 hours OR toast with a couple of stirs for 20-25mins on 180C until golden brown. It will harden to a crunch as it cools.
Cool. Then store in the pantry in jars or lock n’ lock.
Once you’ve got those in the cupboard, this recipe takes all of 3 minutes and 10 minutes to set in the fridge!
To make the shards
And here’s the part you’ll really love. Take all of the ingredients. Pop them in a mini food processor for 10 seconds or until well combined into a thick, shiny brown goop with coconut flecks. Press said goop onto unbleached parchment paper until evenly pressed out and about 1/2- 1/3 cm thick. Refrigerate for 20 minutes. Take out. Break apart into shards & Enjoy!
photography by Kristine Cosgrove