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Chocolate & Coconut Roughs

Chocolate & Coconut Roughs

By: Lee Holmes

These coconut roughs are a truly healthy answer to your confectionery cravings. The roughs will keep in a sealed container in the fridge for up to one week.



Prep time

Cook time



  • 1¼ cups unsweetened coconut flakes
  • ½ cup slivered almonds
  • 2/3 cup organic nut butter
  • 1/3 cup organic coconut butter
  • 1 tbsp honey
  • ½ tsp alcohol-free vanilla extract
  • 1 tbsp raw cacao powder
  • 2 tbsp raw cacao nibs


  • Line a muffin tin with baking paper and place the coconut flakes and almonds into a large bowl.
  • Place the nut and coconut butters in a bowl over a saucepan of gently simmering water, until melted. Add the honey, vanilla extract, cacao powder and nibs. Stir frequently until well combined.
  • Remove from the heat and pour the mixture over the coconut flakes and almonds. Stir until well coated.
  • Divide the mixture evenly into the muffin tin and set in the fridge for 1 hour. Serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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