Choc-coco roughies

Choc-coco roughies

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
30
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient
150g cashew nut butter
100ml rice malt syrup
50g coconut oil
35g carob powder
2 teaspoons vanilla extract
50g vegan milk chocolate, melted
200g unsweetened desiccated coconut

Method

  1. Line a large 38 cm × 25 cm baking tray with baking paper.
  2. In a medium saucepan over a low heat, combine the cashew nut butter, rice malt syrup and coconut oil until melted and combined.
  3. Remove from the heat and stir in the carob powder, vanilla and melted chocolate. Add the coconut and mix well.
  4. Using a tablespoon, spoon dollops of the mixture onto the prepared tray.
  5. Put the tray in the freezer for 30 minutes to set.
  6. Store in an airtight container in the freezer for up to 2 months.

Notes

  • You can replace the cashew nut butter with any nut or seed butter, and the carob powder with cacao powder.

    Use these for topping your favourite smoothies or ice cream!
Tags:
wholefood
allergy-friendly
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again