Healthier Vegan Rocky 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)
- ½ cup coconut chips
- ½ cup freeze-dried raspberries lightly crushed
- 3 Tbsp dried goji berries
- 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.
Meet the Chef
Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).