These chocolates were inspired by my recent discovery of the Waitrose dairy free Indian Ocean Dark Chocolate with Coconut. I mentioned in my March In My Kitchen post that the chocolate reminds me of a Golden Rough, but without the crunchy texture. (For non-Australians, a Golden Rough is a round milk chocolate disk studded with desiccated coconut.) Today's chocolates blend the crunchy texture of a Golden Rough with the dark chocolate tones I favour as an adult. The use of coconut oil adds an extra coconut tone and means that these are very easy to make.
You could make these in any chocolate moulds, or if you don't have a set, as discs set in foil muffin liners. The recipe below will give 12-14 small chocolates, of the size pictured.
Coconut rough chocolates
A vegan, adult take on the classic Golden Rough chocolate
Makes 12-14 small chocolates
Author: Bite-sized thoughts
4 tbsp coconut oil, measured in solid form
4 tbsp maple syrup or liquid sweetener of choice
6 tbsp cocoa powder
2 tbsp cacao nibs
6 tbsp desiccated coconut
Place the coconut oil in a medium heatproof bowl and melt gently over the stove top or in the microwave. When melted to liquid form, add in all remaining ingredients and stir thoroughly to combine.
Spoon the chocolate mixture into silicon chocolate moulds or foil muffin liners.
Set in the refrigerator for 2-4 hours until firm.
Submitted to Healthy Vegan Fridays.
Are you enjoying chocolate creations in the lead up to Easter?