cacao coconut roughs

  • 2 cups (150g) shredded coconut, plus extra to coat
  • ⅓ cup (80ml) rice malt syrup

chocolate topping

  • ⅓ cup (80g) coconut oil
  • ½ cup (125ml) rice malt syrup
  • ½ cup (50g) raw cacao powder
  1. Place the coconut and rice malt syrup in a food processor and process for 30 seconds – 1 minute or until the mixture is roughly chopped and comes together. Shape teaspoons of the mixture into small patties and place on a tray lined with non-stick baking paper. Freeze for 15 minutes or until firm.
  2. To make the chocolate topping, place the oil, rice malt syrup and cacao in a saucepan over low heat, stirring, until smooth.
  3. Using two forks, dip each patty into the chocolate topping to coat, tapping to remove any excess. Place on a chilled tray lined with non-stick baking paper and sprinkle with the extra coconut. Return to the freezer for 10–15 minutes or until set.
  4. Store coconut roughs in an airtight container in the freezer for up to 4 weeks. Makes 30

*Keep these bites on hand in your freezer for an instant indulgent treat.

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