Ingredients 1/3 cup coconut oil
1 tbsp rice malt syrup
1 cup desiccated/shredded coconut
1/3 cup cocoa powder
1/2 cup almonds
Extras: This recipe is very flexible and you can add in any extra nuts and seeds you like. I added a handful of goji berries for this recipe. Other ideas may be pumpkin seeds, chia seeds, cocoa nibs or swapping the almonds for walnuts, hazelnuts or macadamias.
Line a baking tray with baking paper and set aside.
Melt coconut oil in the microwave for 30 seconds (use a microwave safe bowl). Remove and add the rice malt syrup and stir to combine.
Add the remaining dry ingredients to the bowl and stir to combine. The mixture shouldn’t be too runny but if it is then keep adding more coconut gradually until you get the right consistency. If it is too dry melt some more coconut oil on the side then pour into the mixture and stir to combine.
Stir to combine
Scoop dollops of the mixture onto the baking tray to make snack size treats. Freeze the coconut roughs for 30 mins or until solid.
Scoop onto tray
Once frozen the coconut roughs can be placed in a container or sandwich bags and stored back in the freezer. These will keep for months and can be eaten straight out of the freezer!