Ask a chef: Tuppence Cafe’s raw coconut rough

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. 

Tuppence Cafe’s raw coconut rough

Base

2 cups dates
2 cups buckwheat groats
¾ cup cacao powder
4 cups shredded coconut
¼ cup agave (at roomtemperature)
1/3 cup coconut oil

Topping

2 cups dates
¾ cup coconut oil
½ cup cacao powder
1/3 cup agave (at roomtemperature)

 

Method

Base: Chop then soak the dates in warm water for 10-15 minutes. Melt coconut oil.

Line a 24cm x 34cm tray with baking paper, then drain the dates.

Put all ingredients in food processor and blend until combined.

Press into tray and put in fridge to chill.

Topping:  Chop and soak dates in warm water for 10-15 minutes. Melt coconut oil.Put all ingredients in food processor and blend until smooth. Spread over base, sprinkle with extra coconut.

Chill in fridge.

 

Recipe requested by Alison McIntosh.

Recipe provided by Tuppence Cafe, Waverley.

If you have enjoyed  a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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