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+ servings

Chocolate Coconut Shards Recipe

Servings: 4 people


  • 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!