Healthier Rocky road
- Prep Time: 15
- Total Time: 1h15
Ingredients
Units
Scale
For the Base:
- 1/2 cup extra virgin coconut oil, melted
- 1/2 cup raw cacao powder
- 1/4 cup nut butter (such as almond or peanut butter)
- 3 tablespoons pure maple syrup
- Pinch of sea salt
- 1 cup raw Brazil nuts
- 1/2 cup raw pistachios
- 1 cup unsweetened coconut flakes
- 3/4 cup dried cranberries
For the Topping:
- 1/4 cup extra virgin coconut oil, melted
- 1/4 cup raw cacao powder
- 1/4 cup maple syrup
- 1/2 cup vegan yogurt
- 1/4 cup unsweetened coconut flakes
Instructions
1. Prepare the Tin:
- Line a 20cm x 20cm square cake tin with baking paper.
2. Make the Base:
- In a large bowl, combine the melted coconut oil, raw cacao powder, nut butter, maple syrup, and a pinch of sea salt. Stir until well mixed.
- Add the Brazil nuts, pistachios, coconut flakes, and dried cranberries to the bowl. Mix until all the ingredients are thoroughly coated in the chocolate mixture.
- Place the mixture in the fridge for a few minutes to allow it to thicken slightly. Once thickened, pour the mixture into the prepared cake tin, spreading it out evenly with the back of a spoon. Place the tin in the freezer to set for about 45 minutes.
3. Make the Topping:
- In a small bowl, mix together the melted coconut oil, raw cacao powder, maple syrup, and vegan yogurt until smooth.
- Retrieve the tin from the fridge and pour the topping mixture evenly over the base. Sprinkle the remaining coconut flakes on top.
- Return the tin to the fridge for about an hour, or until fully set.
4. Serve:
- Once set, remove the slab from the tin and cut it into pieces with a sharp knife.
- Store the pieces in the fridge or freezer for a longer shelf life.
Notes
- Ingredient Quality: Use high-quality, raw ingredients like organic cacao powder, pure maple syrup, and unsweetened coconut flakes for the best flavor and nutritional benefits.
- Uniform Cutting: When slicing the nuts and dried fruits, aim for uniform pieces to ensure even distribution and a balanced texture in every bite.
- Chill Time: Allow the base layer to set completely in the freezer before adding the topping. This ensures that the layers stay distinct and the bars hold together well when cut.
- Storing: These bars can be stored in the fridge for up to a week or in the freezer for longer shelf life. They’re best enjoyed chilled for a firmer texture.
- Customizable: Feel free to swap out the goji berries for other dried fruits like raisins or cranberries, or add in your favorite nuts and seeds to make the recipe your own.
Nutrition
- Calories: 180-200
- Sugar: 8-10g
- Sodium: 40-60mg
- Fat: 14-16g
- Saturated Fat: 8-10g
- Carbohydrates: 12-15g
- Fiber: 3-4g
- Protein: 3-4g