Here’s a Chocolate Coconut Rough recipe that’s super healthy. Use good quality dark chocolate for antioxidants. Ground coconut, coconut oil and the chocolate itself mean every treat is full of healthy fats. And a little maple syrup adds a touch of sweetness. They’re a no-bake breeze to make, and a lovely treat for adults and kids.
Chocolate Coconut Rough – A Childhood Treat for All Ages
Looking for the recipe? Scroll all the way down.
When we were kids, a Coconut Rough was a lovely, inexpensive treat. I just did a quick search and Nestlè, it seems, is still making them. It looks like they’ve maintained the form – a thin disc – but they’re packaged in a plastic envelope which has nowhere near the same allure as the crinkly gold foil that I remember. The wrapper encouraged a slow and mindful peeling back to reveal the chocolate wheel. The edge was nibbled, little by little, the texture and taste fully indulged.
I’m not going to search the ingredients for the product that’s sold today. I think we can all be confident that a homemade Chocolate Coconut Rough is going to be infinitely superior with regards both health and flavour than anything that can be bought on the market.
And they’re so easy to make.
In the photo’s you’ll see I’ve made different shapes by pressing the mixture into chocolate moulds and into the bases of various sized muffin and mignon trays. If you don’t have the time, you could just flatten the lot into a single, thin shape, and then slice it with a chef’s knife once hardened – that’s the technique used for the Chocolate Macadamia Slab that you also see in the photo. There really aren’t any rules here. Just melt the chocolate and oil, stir in the maple syrup, mix in the ground coconut.
Plonk it down however you like, and pop it into the fridge to harden.
But if, like me, you’re looking for a little nostalgia, press spoonfuls into muffin liners and recreate those lovely round discs that melt in your mouth. You’ll enjoy your homemade Chocolate Coconut Rough even more, knowing that they’re so healthy.
More Chocolate Please
What’s So Good About Chocolate? – Seriously, it’s amazing for it’s health benefits. This post explains the production processes and the various products so that your chocolate experience is optimized on all levels!
Chocolate and Macadamia Slab – Also featured in the photos here, and just as easy as the Chocolate Coconut Rough.
Chocolate, Almond and Hazelnut Torte – A classic. It’s what I take most often to a dinner party.
I hope you love this recipe. If so, be sure to rate it! And before you go, don’t forget to sign up for the News and download your Free Printables at the same time. Remember, as a reader of Paleomantic, you receive a 10% discount at Primal Kitchen and Primal Blueprint – just click through the links here and use the code PALEOMANTIC when you’re asked for it at Checkout.
Big thanks for spreading the Paleo message through all your Shares on Social and for your Pins – when you’re snuffling around Pinterest, check out my boards ‘On the Blog’ and ‘Paleomantic Recipes’ where you’ll find the fun graphics.
And thanks so much for choosing to shop through the Affiliate Links here. Affiliate Links are a great way to support your favourite bloggers – you never pay more, and the small commissions help keep our blogs sustainable, and keeps the information freely circulating for all.
Best Wishes, Good Health and Happiness.
Chocolate Coconut Rough
For 12 discs, 5 cm / 2.5 inch
40 grams / 1.5 oz dark chocolate 85% minimum cacao
80 grams (1/3 cup) coconut oil
2 tablespoons maple syrup
100 grams (1 1/4 cup) ground coconut
- Melt the dark chocolate, oil and maple syrup: add 1 cm of water to a small saucepan, then place a ceramic or metal bowl on top. Break the chocolate into pieces and place them in the bowl with the coconut oil and maple syrup. Bring the water to a boil and stir until melted and smooth. Making sure no moisture gets into the bowl.
- Put the ground coconut in a medium-sized bowl. Pour over the melted chocolate. Mix well.
- Press the mixture into silicone chocolate molds. Alternatively, to make discs, line muffin tins with paper liners and press the mixture into the base, about 1.5cm / 1/2 cm thick.
- Refrigerate until the chocolate has hardened.