Image source Chia Mia

No need to wait til Australia day to make these beauties; they’ll impress anyone all year round!

Makes 10-15 squares (depending on how big you want them)


For the coconut lemon centre
Zest of 2 lemons
1/4 cup cashew butter (you could also use any other type of nut butter or tahini)
1 tsp vanilla essence
1/4 cup brown rice malt syrup
1/4 cup water
1 1/2 cups shredded coconut
1/2 cup coconut flour
1/2 cup coconut oil, melted

Chocolate coating
1 cup coconut oil, melted
1 tsp vanilla
1-2 tsp brown rice malt syrup or a few drops of stevia (depending on how sweet you want it)
2 tbsp cacao powder

1 cup shredded coconut



Throw all the ingredients for the lemon coconut centre in a food processor and blend until well combined. You may need to stop it a few times to scrape down the sides of the food processor.

Take sections of the mixture about the size of two tablespoons (unless you want them to be bigger) and mould them into a rough square shape. The mixture may be a bit dry but should just stick together. If you find it is not sticking together at all add some more coconut oil or a bit more rice malt syrup to the mixture.

Once you have used all of the mixture, place the squares on a plate and put them in the freezer to set for at least 1 hour.

While you’re waiting for them to set you can make the chocolate mixture. Put all the chocolate coating ingredients in a jar, pop the lid on and shake it for about 1 minute, until the ingredients are completely combined.

Pour the chocolate mixture into a shallow bowl. On a separate, flat plate lay out the shredded coconut.
Once the coconut squares have been in the fridge for an hour remove them and carefully roll each square in the chocolate, then immediately roll it in the coconut until all sides are completely covered.

Once you have coated all the squares place them back in the freezer for at least half an hour before eating. These will keep in the freezer for at least 2 weeks.

TIP: If you have left over chocolate coating and coconut just combine them, place the mixture in a small container lined with glad wrap and leave to set in the freezer. Then you’ll have a healthy version of coconut rough to munch on.