Growing up, Rocky Road was my absolute favourite thing to eat. I could honestly eat it all day, every day. It’s something I loved to buy, but also loved making at home. It’s such a quick dessert to make, and I love how simple it is to prepare, especially as there’s very little cooking required. Of course, the traditional version of rocky road is quite different from the recipe I make for myself now.. Because in my recipe, I make it vegan and like to fill the chocolate with healthier options like nuts and dried fruit – but I promise you, it’s still delicious like the original!
For this recipe, I like to use date nectar to sweeten the chocolate. The flavour of this syrup has much more depth than other sweeteners, and it really compliments the dried fruit and bitterness of the cocoa. I haven’t used date syrup in many dishes before this recipe, but since using it in this, I’ve really started to fall in love with it! It tastes amazing.
To give the mixture its rocky road texture, I used a mixture of puffed brown rice, puffed quinoa, brazil nuts, goji berries, medjool dates and raisins. The texture is definitely one of the most important parts of rocky road, and together, these ingredients really give the recipe a perfect blend of soft and crunchy textures.
This recipe is one of my favourite treats to make over the weekend, or whenever I’m craving something chocolatey! I love storing a batch in my fridge, so I know I can just grab a slice for whenever I’m feeling like I need a slice.
I hope you enjoy the recipe!
makes about 10 squares
3/4 cup (130g) cocoa butter
1/4 cup + 2tbsp (50g) cocoa powder
2 tbsp cacao powder
1/4 cup + 2 tbsp (90ml) date nectar
1/4 cup (10g) puffed brown rice
1/4 cup (7g) puffed quinoa
1/3 cup (60g) brazil nuts
2 tbsp goji berries
2 tbsp raisins
5 medjool dates, pitted and roughly chopped
PREHEAT YOUR OVEN TO 180 C / 356 F
- Firstly, make the chocolate mixture. Add the cocoa butter into pan, and place it onto a low-medium heat to melt. When it has melted, remove it from the heat and add in the cocoa powder, cacao powder and salt. Stir it together until smooth. Next, add in the date nectar and stir it together again until smooth.
- Now, place the puffed brown rice and puffed quinoa onto a baking tray, and add it into the oven for about 30 seconds or so to crisp up (it happens quickly, so check it every 10 seconds to stop it from burning). Then, remove it from the oven, and pour it into the chocolate mixture, followed by the brazil nuts, goji berries, dates and raisins. Stir everything together.
- Next, line a small loaf tin with baking parchment, and pour in the mixture. Then, move it into the freezer to set for about 30 minutes. When this is done, move it into the fridge for about 10 minutes. Then, remove it from the fridge, slice, and serve.