Chocolate and coconut roughs

In the last 12 months I have had a big turn around in what I eat, and have discovered Cyndi O’Meara’s HGC Elimination Protocol. Last January (2013) I weighed in at 75kgs, and although all my friends told me I was slim or fine, I just didn’t like how I felt. Plus I felt bloated all the time.

I decided to do the elimination protocol, because hey, after 41 years of putting anything in my mouth, I really didn’t have much understanding of what foods were good for me or what didn’t agree. The protocol is about eliminating all the culprits, getting to your ideal body weight (mine was 60-62kgs) and then reintroducing one food at a time. If the food is good you don’t have an inflammation response (shows up as weight on the scales), then it agrees with you.

So, 12 months later and I follow the 80/20 rule. Be good most of the time. Party hard when you don’t, make most of your food yourself, avoid sugar, dairy and gluten as much as possible. That’s what works for me.

So…the recipe below is my vice. With these babies in the fridge or freezer, I never feel like I go without. I prefer it to real chocolate, and find the texture is better.

I have derived these from a Lee Holmes Supercharged food recipe. Thanks to my little blister for introducing these to me. Here’s my take on it.


  • 1 1/4 cup unsweetened coconut flakes (you can use shredded coconut, but flakes take this recipe to the next dimension….try the health food shop).
  • 1 cup of Changing Habits Cacao wafers (If you don’t have this, use 3/4 cup of cacao powder and 1/4 cup of cacao butter)
  • 2 Tbsp of Cacao butter
  • 1/3 cup coconut butter
  • 2 Tbsp cacao nibs
  • 1 Tbsp of raw honey
  • 1/2 tsp vanilla essence
  • 2/3 cup nut butter (I use peanut)
  • ½ cup slivered almonds
  • 1/2 a cup of goji berries or cranberries or whatever berries you like

What you need

  • Double boiler
  • Large mixing bowl


  1. Arrange some cup cake liners in a tin (I have silican ones that I reuse).
  2. In a bowl place the coconut,  almonds, cacao nibs, berries.
  3. Melt the nut butter, honey, cacao waters, coconut oil, cacao butter and vanilla.
  4. Mix with the dry ingredients.
  5. Spoon into cases and refrigerate until set.

I keep this in the refrigerator as it melts outside. Perfect in the back fridge so that you don’t keep thinking about them all of the time. Oh…and I have to try and hide them from the kids because they like them too!

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