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Paleo coconut rough

Paleo chocolate coconut slice (coconut rough slice)

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  • Author: Jade Woodd
  • Prep Time: 15 mins
  • Cook Time: 2 hours setting time
  • Total Time: 0 hours
  • Yield: 9-12 1x
  • Category: Desserts
  • Method: No bake
  • Cuisine: Australian
  • Diet: Gluten Free

Description

Ever eaten a coconut rough bar? they’re so delicious- crunchy toasted coconut and chocolate is a match made in heaven but these paleo chocolate coconut slice are a more whole food based alternative. Made with just 7 ingredients and high in wholesome fats.

 


Ingredients

Scale
  • 3/4 cup shredded coconut
  • ¼ cup (62g) ghee/coconut oil or cacao butter
  • 2/3 cup (192g) hulled tahini
  • 3 Tbsp (65g) raw honey (or pure maple syrup)
  • 1/3 cup (37g) raw cacao powder
  • 1 tsp vanilla powder/extract
  • 2 Tbsp collagen powder
  • 2 pinches of good quality, fine salt
  • Optional nutrient booster- 3 tsp liver powder ( I used cell squared). *** see notes

Instructions

Heat a frypan over a medium heat. Add coconut, reduce heat to low. Toast for 3 mins, tossing regularly, or until fragrant + golden brown. Turn off heat and transfer coconut to a bowl. Line a small tin (15-20cm square) with baking paper. Set aside.

  1. Add 2cm water to a small saucepan and bring to simmer. While this heats, move onto step 3.
  2. Add ghee, tahini, honey/maple syrup and vanilla to a heat proof bowl. Set this bowl over the pot simmering water. The bowl should sit on the rim of the saucepan, + not touch the water. Stirring often, gently melt until just uniform (ie you do NOT want the mixture to be hot, just liquid). Taste the mixture here, adding extra honey if you prefer a sweeter bar. Turn off the heat.
  3. Add cacao powder, collagen and liver into the bowl and mix gently, only until combined. Remove bowl from the heat, fold through the coconut, reserving 1 Tbsp. Pour the chocolate mixture into the lined tin, and top with remaining coconut.
  4. Set in the freezer for 2 hours. Use a hot, sharp knife to cut into 6 rectangles, then store in an airtight container in the fridge.

Notes

* We strongly advise adding the coconut into this recipe to help hide the liver taste

**If using cacao butter your bars will set extra firm

*** Liver is a natural product + can vary in taste from batch to batch. We tested this recipe with different batches, and the results varied. Cacao powder also differs widely in taste/strength, so we recommend starting with less liver, adding 1 tsp at a time if you are sensitive to its flavour.

NOTE- some images in the blogpost were shot when I added in 1/2 cup chopped Medjool dates. If you want to make these bars into something more like fudge then you can add in the dates.