Coconut Roughs

There’s nothing like sweet nostalgia and whipping up an Aussie classic like the Coconut Roughs.


When summer hits and the oven is forced to take a vacation of its own, I often turn to simple raw treats that hit the sweet tooth but are a cinch to make and require few ingredients, a mixing bowl, and a baking tray.


These decadent coconut roughs are incredibly rich and will satisfy a 3 pm craving like no other. For extra yumminess, When enjoying them, I like to dunk them into some homemade almond butter.

Coconut rough
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Coconut Roughs

Course Dessert
Cuisine Australian
Cook Time 5 minutes
Total Time 15 minutes
Servings 15
Author Talitha Case


  • 1 cup shredded coconut
  • 1/2 cup cacao powder
  • 1/4 cup coconut oil melted (or see note)
  • 1/3 cup almond butter
  • 2 tsp stevia or up to 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • pinch of salt


  1. Mix all ingredients together and use a tsp measurement to measure out a heaped teaspoon onto a tray lined with baking paper. Repeat until all mixture is used up. place in the freezer for 10 minutes and serve.
  2. Seal in an airtight container lined with baking paper and store in freezer or refrigerator.

Recipe Notes

Notes: If you don't use oil, you can substitute with Almond butter, you may need a little more than the 1/4 cup listed. I have included options for sweetening either with stevia or maple syrup. Use whatever you would prefer. If using maple syrup add slowly until your desired sweetness is achieved.

For a wicked and different texture, try using desiccated coconut. the mixture will spread into more of a puddle on the baking paper but once frozen then will be like coconut patties, similar to Golden roughs for anyone who is old enough to remember those.

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