Healthy Rocky Road
I love rocky road, a few years ago I had it for the first time in a parenting group where one of the mummies brought some for us. She also printed the recipe and gave it to all of the 10-15 present there.
Sometimes gestures like this stay in your heart forever. At that time perhaps I didn’t even express the gratitude I felt in my heart. I didn’t know the lady that much yet she baked us something and spent her money, and time to even print the recipe.
I can’t remember who the Mammy was, but I remember the rocky road. In fact, I loved it too much!! Even if I loved it so much, I know I couldn’t or wouldn’t make it. So when I found the healthy version of a Rocky Road from @madeleine_shaw_ I had to make that one. Have you checked her website? There are some incredible looking recipes.
This is one of the easiest sweet treats I made ever! It takes like 10 minutes, Of course, I was too desperate to dig in, so I put it in the freezer instead of the fridge as Madeleines suggests.
It tastes different from the first rocky road I had a few years ago but is equally glorious. Nutty, rich and the crunch is just perfect!
This Sugar-Free Dessert can be a treat for you this Christmas season or just to have in the fridge when you’re craving something tasty.
I will suggest to cut it into as small pieces as you can and keep it in the refrigerator and eat small pieces after dinner to kill the craving that can linger. The ingredients are quite nutritious, so you don’t have to be guilty but remember everything in moderation.
In my recipe, I have used 30g of peanuts and 30g of pistachio instead of 60g of pistachio. It turns out to be splendid.
- 60g Hazelnuts
- 100g Pecans
- 30g Peanuts
- 30g Pistachios
- 50g dry cranberries
- 2 table spoons of almond milk
- 120g medjool Dates
- 200ml Coconut Oil
- 45g Raw cacao Powder
- Start by toasting all the nuts in a pan for about 4-6 minutes. Keep an eye so it doesn't burn.
- Let it sit aside to cool.
- Meanwhile blend the milk, dates and coconut oil to form a runny paste.
- When the nuts are cooled, fold them with the coconut oil and date mixture. Add in the cranberries and cacao powder and mix to combine.
- Line a loaf tin with cling film. Pour the batter over the lined tray.
- Press gently so make an even'ish surface.
- Store in the fridge for about 2 hours before you cut. Or in the freezer for an hour for quick use!
- This rocky road has to be kept in the fridge otherwise the coconut oil might melt.