CHOCOLATE AND COCONUT ROUGHS

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These coconut roughs are a truly healthy answer to your confectionery cravings.

70 g (2½ oz/1¼ cups) unsweetened coconut flakes

65 g (2¼ oz/½ cup) slivered almonds

140 g (5 oz/²/₃ cup) organic nut butter

40 g (1½ oz/¹/₃ cup) organic coconut butter

¾ teaspoon stevia powder

½ teaspoon alcohol-free vanilla extract

1 tablespoon raw cacao powder

2 tablespoons raw cacao nibs

Line a 6-hole (250 ml/9 fl oz/1 cup) capacity muffin tin with paper liners.

Place the coconut flakes and almonds in a large bowl.

Place the nut and coconut butters in a bowl over a saucepan of gently simmering water until melted. Add the stevia, vanilla extract, cacao powder and nibs, stirring frequently until well combined. Remove from the heat and pour the mixture over the coconut flakes and almonds, stirring well so they are well coated.

Divide the mixture evenly among the muffin holes and pop in the fridge for 1 hour, or until set.

The roughs will keep in a sealed container in the fridge for up to 1 week.