EASY COCONUT CHOCOLATE
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Cool, crisp, and refreshingly simple, Japanese Smashed Cucumber salad, たたききゅうり Tataki-kyuri in Japanese, is an izakaya classic and brings a whole new flavour and feeling to eating fresh cucumber. 

  1. You can make the dressing in advance, but be sure to dress the cucumbers just before serving for peak crispness.

  2. If you can find it, the addition of “Shio Kombu” which is strips of seasoned and salted seaweed, really make this simple dish pop.

INGREDIENTS

Main Ingredients

  • 1/2 cup coconut oil (115g)

  • ½ cup cocoa powder (50g)

  • 2 tablespoons honey (maple syrup, agave) 

  • 1 tsp stevia (4g)

  • ½ teaspoon vanilla extract

  • 1/8 tsp sea salt

  • 1/8 tsp hot chilli flakes (or cayenne peoper

  • Maldon salt for finishing 

Toppings

almonds

Shredded coconut

Marsh mellow

CHOOSE YOUR MOULD

For this recipe you can use either a:

Chocolate mould - for smaller, bite-sized pieces

Or any tray or plate with parchment paper to which will make slabs of ‘chocolate bark’

PREP YOUR TOPPINGS

You don’t want to remove all the skin, but rather peel a strip from end to end, then rotate the cucumber leaving a bit of skin, then peel another strip. This should leave some skin on the cucumber in a striped pattern.

Marshmallows

For regular sized pieces, cut into 4 pieces, or use mini marshmallows and place evenly on your tray

Sweetened Coconut flakes

Crushed almonds

MAKE THE CHOCOLATE MIX
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Add ½ cup of coconut oil on low / medium heat and mix thoroughly. Once melted, add ½ cup of cocoa to a pan and mix

Add honey and mix well.  Taste the mixture to see if the flavour matches your preference. 

Pro Tip: Instead of honey you can add extra liquid sugar (agave, maple syrup, stevia) 

Add final flavour enhancers 

  • Vanilla extract 

  • Sea salt

  • Hot chilli flakes / powder

Once all final flavours have been added to taste give your mixture a final mix to make sure it’s not to grainy and pour into a heat-proof jug with a pouring spout.

ADD MIX TO MOULD

Once the cucumber is completely broken open, cut off the ends. Then, use your fingers to break apart the rest of the cucumber. 

Use a knife to slice the cucumber into pieces small enough to comfortably pick up with chopsticks.

POP, SMASH, & ENJOY

Just before serving, toss the cucumbers in the dressing and mix thoroughly making sure to coat all pieces evenly with dressing.

Serve and eat within the hour (otherwise the cucumber will get soft) and enjoy this izakaya classic with a cold glass of beer or oolong tea.

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