×

Order Now

Fresh-USA-COVER-5percent

Fresh – Now available

Order your copy of Donal's Fresh today!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Healthy Rocky Road

The perfect healthy treat to satisfy any cravings from Indy Power's new book The Little Green Spoon.

20 12
Healthy Rocky Road | DonalSkehan.com, The perfect healthy treat to satisfy any cravings from Indy Power's new book The Little Green Spoon.

desserts-baking

Healthy Rocky Road

The perfect healthy treat to satisfy any cravings from Indy Power's new book The Little Green Spoon.

Tuesday, September 6, 2016

50 g (1¾ oz/⅓ cup) hazelnuts

50 g (1¾ oz/⅓ cup) pistachios

100 g (3½ oz/¾ cup) pitted dates

185 ml (6¼ fl oz/¾ cup) melted coconut oil

35 g (1¼ oz/⅓ cup) cacao powder

75 g (2⅔ oz/⅔ cup) Grain-Free Maple Pecan Granola (or your fav granola)

35 g (1¼ oz/⅓ cup) dried apricots or other dried fruit

Baking tray

Bowl x2

Food processor

20 cm (8 in) baking tin

Parchment paper

20 mins + freezing time
Serves 12

Little cubes of nutty, crumbly, chewy heaven. I had to get a bit creative to come up with textures that mirror traditional rocky road, and although these might not be exactly the same, they taste even better! Grain-Free Maple Pecan Granola replaces biscuits, while toasted hazelnuts and pistachios are added for crunch and dates for yummy chewiness. You can sub or add in different nuts and dried fruit, if you like.

 

Preheat the oven to 180°C/350°F/Gas mark 4.
Dry roast the hazelnuts and pistachios for about 10 minutes, until toasted and delicious. Put the dates in a bowl and pour boiling water over them, leaving them to soak for about 10 minutes.
Add the drained dates to your food processor with the melted coconut oil and cacao powder. Blend on high until smooth (ish!) then transfer to a bowl. Pour in the granola, apricots and nuts and mix well.
Spread the mixture into a 20 cm (8 in) baking tin lined with parchment paper and pop in the freezer to set. When set, chop into little squares. Store in the fridge.
20 mins + freezing time
Serves 12

Ingredients

50 g (1¾ oz/⅓ cup) hazelnuts

50 g (1¾ oz/⅓ cup) pistachios

100 g (3½ oz/¾ cup) pitted dates

185 ml (6¼ fl oz/¾ cup) melted coconut oil

35 g (1¼ oz/⅓ cup) cacao powder

75 g (2⅔ oz/⅔ cup) Grain-Free Maple Pecan Granola (or your fav granola)

35 g (1¼ oz/⅓ cup) dried apricots or other dried fruit

You'll Need

Baking tray

Bowl x2

Food processor

20 cm (8 in) baking tin

Parchment paper

You might be interested in...

recipes

Kale Minestrone

Kale Minestrone
recipes

Lemon & Poppy Seed Drizzle Loaf

Lemon & Poppy Seed Drizzle Loaf
recipes

Rocky Road Squares

Rocky Road Squares
recipes

Raw Cacao Nib Fudge

Raw Cacao Nib Fudge