Refined sugar-free | Gluten-free | Dairy-free | Easy recipe
Makes 15 + pieces
Why it’s delicious
I'm not sure about you, but I absolutely adore the tantalising blend of coconut and chocolate. Adding toasted coconut to dark chocolate elevates its flavour profile, and the fact that it is a healthy treat only enhances my joy in indulging in it.
Helpful hints + tips
Make sure to use good quality, sugar-free dark chocolate. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list if you decide to buy some. Alternatively, you can use my Sugar-free Vegan Dark Chocolate.
- 100 g (3.5 oz) unsweetened shredded coconut
- 250 g (8.8 oz) Sugar-free Vegan Dark Chocolate
- 1 tbsp coconut oil
- Heat a large frying pan on medium heat and lightly toast the coconut, tossing often to help it cook evenly until it smells fragrant and is lightly golden. Allow the coconut to set aside to cool slightly.
- Heat a medium-sized saucepan on medium heat with 5 cm (1 inch) of water until it simmers. Place the chocolate into a heat-proof bowl and then place the bowl over the saucepan and gently melt the chocolate, stirring with a spatula occasionally.
- Stir through the coconut oil, and melt together until the chocolate is smooth and lump-free. Add the shredded coconut and stir through.
- Line a little sandwich baking tin with baking paper, pour the coconut rough and smooth out. Ideally, the coconut rough is about 2 cm (¾ inch) thick. Place the tin in the freezer for 30 minutes before snapping the rough into random pieces.
- Store the rough in a sealed container in the fridge for up to 1 week.