Healthier Vegan Rocky Road
Indulge in this healthier, vegan version of a sweet treat classic. It tastes just as delish!
Ingredients
Rock road
- 250 g 60%–72% dark chocolate roughly chopped
- 3 Tbsp coconut oil
- ⅓ cup almond butter (or any kind of nut butter)
- 2 Tbsp maple syrup
- 1¼ cups full-fat coconut milk
- ½ tsp vanilla extract
- 1 cup roasted almonds roughly chopped (or any nut of your choice)
- ½ cup whole roasted pistachios
- 1 cup dried cranberries (or any dried fruit)
- ¾ cup freeze-dried raspberries lightly crushed
- 1½ cups puffed cereal (such as puffed wheat or rice bubbles)
Topping
- ½ cup coconut chips
- ½ cup freeze-dried raspberries lightly crushed
- 3 Tbsp dried goji berries
Instructions
- Line a medium slice tin with baking paper and set aside.
- Prep chocolate and place in a large, heat-proof bowl with coconut oil and almond butter and set aside. Combine coconut milk, maple syrup and vanilla extract in a medium saucepan on medium heat. Bring to a simmer. Once simmering, remove pan from heat and pour over chocolate in the bowl. Let sit for 2 minutes, before whisking until smooth and all the chocolate has melted.
- Add roasted almonds, roasted pistachios, dried cranberries, puffed cereal and the first measure of freeze-dried raspberries to bowl and toss to coat evenly in chocolate mixture. Spoon mixture into prepared tin and spread out into an even layer.
- Sprinkle the top of the rocky road with coconut chips, second measure of freeze-dried raspberries and goji berries. Place into fridge for about 2 hours, until completely set. Cut into squares. Store in the fridge.
