Healthy Paleo Golden Rough Sweet Treats – 100% Guilt-Free Nostalgia

By Sonalie Figueiras Published on Nov 3, 2014 Last updated Nov 6, 2015

3 Mins Read

We don’t have much of a sweet tooth here at Green Queen but we do have our craving days. On such occasions, we like to rustle up something quick, easy and healthy.

As kiddies, we were gaga for Nestle’s Golden Rough, a bite sized treat full of desiccated coconut laced with chocolate. If you’re a chocophile and/or a lover of coconut like we are, then this is definitely a treat for you. Seeing as we’re fiends for the stuff, we gave it a tri-fecta of coconut flavours by adding coconut oil and creamed coconut as well as the coconut flakes. If we had had coconut sugar in the pantry, we would have thrown that in too (feel free to do so instead of the maple syrup)!

Side bar: we are completed coco for coconuts as you have probably noticed. But in all seriousness, what would we do without the miracle tropical coco palm, from which so many different treasures are harvested, making the possibility of healthy, dairy-free/vegan desserts and sweets a delicious reality?

We’re really proud of this recipe because it really does taste just like a Golden Rough but without all the added sugars and preservatives and we devised it in mere minutes. But what you’ll appreciate most is that there’s no cooking or baking involved PLUS the ingredients are all gluten free, raw, vegan, paleo and refined sugar-free.

You won’t believe how easy this is to make – just combine the ingredients, scoop in to muffin liners then freeze and voila! You have a healthy dessert that tastes like pure decadence. That being said, two or three of these max per sitting is ideal! Even healthy treats can become less-than when consumed in excess.

Prep Time | 10 mins

Chilling Time | 30 mins

Makes | 7 or 8 cups/pieces

Ingredients

2 tbsp almond meal/almond flour
4 tbsp unsweetened desiccated coconut
2 tbsp raw cacao powder- both carob or cocoa (beans have been roasted) can be substituted
2 tbs organic virgin coconut oil
2 tbsp creamed coconut- you can also use coconut cream (creamed coconut is ground & dehydrated mature coconut meat, coconut cream is the liquid squeezed from fresh mature coconut meat)
1 tbsp maple syrup (add an extra tablespoon if you have a sweeter tooth)
¼ tsp vanilla essence
¼ tsp pink Himalayan salt

Directions

Line a muffin holder with 7 paper liners. Alternatively, use a silicon muffin tray.
Add all the ingredients in a bowl and mix well to combine.
Spoon a tablespoon of the mixture into each muffin holder.
Tap the tray against your workbench multiple times to level the mixture.
Freeze for 30 minutes at least or until ready to serve.

Enjoy with fresh strawberries, a handful of almonds or a hot cup of tea and reminisce on simpler times…

Author

Sonalie Figueiras

2021 Women of Power, 2019 GEN T Honoree, V Label Global Hero, 2 x TEDx Speaker: Serial social entrepreneur & trends forecaster Sonalie Figueiras is a sustainability expert, food futurist and eco-powerhouse who has been inspiring global audiences for over a decade with practical steps on how to fight climate change. Known as the Green Queen of Asia, she is the founder and Editor in Chief of the award-winning Green Queen - the region’s first impact media platform that educates millions of readers on the connection between health, sustainability and the environment and showcases future solutions. She is also the co-founder and CEO of organic sourcing platform Ekowarehouse and climate tech SaaS Source Green, which helps consumer brands quit plastic packaging thanks to proprietary plastic reduction software. In addition, Sonalie is a global keynote speaker and an advisor to multiple mission-driven startups and NGOs, and a venture partner to several VC funds.
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