RECIPE: Raw Coconut Rough, thanks to Lauren Glucina of Ascension Kitchen

This afternoon Mitch Harris and Annabelle White will be joined by Lauren Glucina of Ascension Kitchen to talk about Lively Desserts, and to share her Raw Coconut Rough recipe with us as our 'recipe of the week'!

Raw Coconut Rough

A dairy-free, refined sugar-free alternative to the classic recipe, using oats for added texture.

Fills a small baking dish, 25cm x 25cm.

• 200g cacao butter, liquefied
• 200g raw cacao powder
• 125ml 100% pure maple syrup
• 1 whole vanilla bean, scraped
• 100g fine oats
• 100g desiccated coconut
• 2 little pinches of fine sea salt

1. To melt the cacao butter, shave with a knife into small pieces, place in a pyrex jug, and stand in a bath of hot water.
2. Transfer to a large bowl and stir in all the rest of the ingredients.
3. Spread onto a small baking dish lined with baking paper, sprinkle with extra coconut to decorate.
4. Set in the fridge for about 20 minutes, cut into squares to serve.


Raw cacao butter and raw cacao powder are available at natural/speciality foods stores, however they can also be found at some supermarkets.
Whole cacao beans from a cacao pod are ground into cacao liquor (paste). The cacao butter (pure fat) is extracted via a horizontal press, leaving behind pressed cakes which are then pulverised into the fibrous cacao powder. Cacao butter and cacao powder are the two key ingredients in chocolate making.

Raw cacao vs cocoa
Raw cacao powder has been fermented but not roasted, and has not undergone Dutch processing. In Dutch processing, potassium carbonate is added to the powder to raise the pH and take out some of the bitterness. Studies suggest this can unfortunately result in a 60% loss of the mean total flavonoid content – drastically reducing the amount of antioxidants.