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Raw Nutty Chocolate & Coconut Rough

I love a great story and especially one that benefits all. Such as how Tanna Farms coconut oil began on the island of Tanna in the Pacific nation of Vanuatu. As well as a great story, I also love Country Calendar so when these two combined last night, I sat back with a glass of red wine in hand watching with both joy and admiration as to how my favourite coconut oil is made by the people of Tanna and quite literally how it is just grated coconut flesh pressed. Amazing!

I use Tanna Farms coconut oil in majority of my baking and all of my raw goods as I love the flavour, the people and most of all where it comes from and how it is made. So to celebrate Tanna Farms and their lovely coconut oil, I have shared my recipe for a coconut rough inspired slice that is wholesome and makes the most delightful afternoon tea treat.

Ps. As you can see from my previous post, I’m totally coconut in LOVE!

Raw Nutty Chocolate & Coconut Rough –makes about 32 pieces

Gluten-free, Dairy-Free, Refined Sugar-Free

  • 1 cup raw almonds

  • 1 cup raw cashews

  • 13 pitted, dried dates

  • 1 Tbspn beetroot or super reds powder – optional

  • ½ cup desiccated coconut

  • 1/3 cup raw cacao powder or cocoa powder

  • 1 Tbspn Tanna Farms coconut oil

  • 2 Tbspn runny honey or pure maple syrup


  • ½ cup Tanna Farms coconut oil

  • ¼ cup raw cacao powder or cocoa powder

  • 3 Tbspn pure maple syrup

  • 1 Tbspn cashew butter - optional

  • 1/3 cup desiccated coconut

  • Whole freeze-dried raspberries, crushed - optional

  1. Firstly soak the dried dates in boiled water for 10 minutes and then squeeze out thoroughly.

  2. Place the nuts in a food processor and blitz until a fine crumb. Next add the dates and remaining ingredients and blend until evenly combined and the mixture holds together. You can add some extra melted coconut oil or soaking water if the mixture is too dry and needs some help staying together.

  3. Line a brownie pan with baking paper and pour out the mixture into the pan. Using the back of a wet spoon or wet hands press out the mixture evenly.

  4. Place the base mixture in the fridge to set while you prepare the topping

  5. To make the topping place the coconut oil into a saucepan and very gently heat until melted (over a low heat). Next whisk in the raw cacao or cocoa powder, pure maple syrup (and cashew butter if using) until smooth. Let cool slightly and then pour over the base mixture and spread out evenly. Next sprinkle over the desiccated coconut (and raspberries if using) and return to the fridge or freezer to set completely before slicing into small pieces.

  6. Store in a covered container in the fridge for up to two weeks.

  7. Enjoy!

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