Rocky Road Recipe
This dessert is plant-based, chewy, crunchy and indulgent. If you love traditional rocky road, this recipe will not disappoint. We add some wholesome, natural ingredients to this version of the classic make this such a decadent (and natural) choice.Rocky road is an old classic that most people like as a sneaky treat. This wholefood twist gives a much healthier choice of ingredients. This way you know that you are getting some omega fats, protein and essential nutrients as well as a decadent treat! We can't promise you will stop at one!
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Ingredients
- 300 g
organic dark chocolate
- 100 g
organic coconut oil
- 3 tbsp
organic maple syrup
- 75 g
organic toasted coconut chips
- 60 g mini vegan marshmallows
- 60 g organic nuts (roasted) hazelnuts, almonds, or pistachios
- 20 g organic pumpkin seeds lightly toasted
- 60 g organic aseel dates pitted and roughly chopped
- natural fine sea salt
Instructions
- Line a square tin (about 20cm) with baking paper so the rocky road is easy to lift out.
- Melt the chocolate, butter or coconut oil, and maple syrup together in a heatproof bowl set over a pan of simmering water, stirring gently until smooth and glossy.
- Set aside to cool for 5 minutes so it isn’t too hot for the mix-ins.
- Stir in the broken oat biscuits, marshmallows, toasted coconut chips, roasted nuts, pumpkin seeds, and chopped dates until everything is evenly coated.
- Tip the mixture into the lined tin, pressing it down lightly with a spatula but not too firmly so it keeps its rocky texture.
- Scatter a few extra seeds, nuts and or coconut chips over the top.
- Chill in the fridge for at least 2 hours until set.
- Lift out, cut into chunky squares, and serve at room temperature.
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