Coco-Nut Chocs

Recipe byGeorgia Harding (opens in a new tab)

Coco-Nut Chocs
made with Sedona Express Food Dehydrator with 11 Stainless Steel Trays $895$1,195

Meet Georgia Harding, a naturopath, author, mother and passionate health educator. Georgia shares through her website Well Nourished, fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories. Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’. She endeavours…

Cook
30 min
Makes
4-5 cups
Serves
4
Made with
Oven or food dehydrator
Jump to recipe

Meet Georgia Harding, a naturopath, author, mother and passionate health educator. Georgia shares through her website Well Nourished, fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories. Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’. She endeavours to simplify nutrition and make cooking nourishing meals achievable for everyone.

To view the full Featured Friend Interview click here!

Method

Tap a number to tick off each step

  1. Preheat your oven to 120 degrees Celsius or your dehydrator to 55 degrees Celsius. If you’d like to soak your nuts and seeds, please do for the recommended times. Rinse and drain well.

  2. Line a large biscuit tray with baking paper (or dehydrator tray with silicone mat). Place all of the nuts, seeds and coconut on the tray. You are after more or less a single layer across the tray.

  3. For the syrup, mix together all of the ingredients into a glass jug or bowl. If the syrup is too thick or the coconut oil solid, heat for 5 minutes or so in the oven. Drizzle the syrup as evenly as possible over the nuts and seeds.

  4. Place in the preheated oven for 1 hour, stirring every 20 minutes to make sure all of the nuts and seeds are evenly coated in the delicious syrup. If you are using a dehydrator, dehydrate for 12 hours (stir after the first hour only) or until the nuts and seeds are dry and crisp. Remove from the oven and allow to cool completely.

Good to know

  • Serving Options
  • With full fat natural, unsweetened Greek yogurt or coconut yogurt and fruit.
  • Over pancakes or french toast (to increase the protein content).
  • In a little cup as a snack.
  • Once completely cooled in a large jar or airtight container in the fridge or freezer.
  • Variations
  • Nut-free
  • Omit the nuts and increase the seeds.
  • Fructose friendly
  • Choose rice malt syrup as your sweetener

What we used

The gear behind this recipe, sent from our Brisbane warehouse.

  • The original Vitamix dealer in Australia
  • Fast dispatch from Brisbane
  • Afterpay and Zip available
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