Hello you chocolate fanatics!
This Rocky Road has been created for you because it’s almost Easter and with that comes chocolate! Vegan of course.
I’ve mixed in all types of goodies to this rocky road, like crispy roasted buckwheat and almonds, shredded coconut and for a little extra sweetness, goji berries. But of course you can use what ever dried fruit you prefer, sultanas would work wonderfully in this as well.
Now the chocolate base isn’t your typical vegan chocolate (coconut oil, cacao and maple syrup). No. I needed to step this up a notch and create a chocolate that is creamy, a little fudgy and still sweet. So I called in the help of dates, almond meal, cacao, coconut oil and maple syrup to whip up something worthy for Easter.
Wow, this mix did not disappoint. It’s is thick and very creamy, perfectly sweet and wonderfully chocolatey. The dates helped to create that gooey texture I was looking for, while the almond meal lent its healthy fats to create a rich creamy texture. Along with the other ingredients, I was able to create a thick chocolate paste that would set well once chilled yet still be creamy and sweet when you bite into it.
Not only is this rocky road full of texture and rich flavours but it’s also simple, requires only 10 ingredients and can be stored in the freezer for up to 2 months so you can nibble away at it for weeks! Although it won’t last that long.
I want to share with you an important tip that will help to create an epic rocky road. Roast your almonds and buckwheat! Don’t skip this step because you’ll miss out on a deep toasted almond flavour and crispy little buckwheat grouts that burst with texture when you bite into it. They really do help to make this rocky road shine.
I’m looking forward to Easter just so I can recreate this rocky road, maybe even test out a vegan marshmallow to put in it. I hope you have a wonderful holiday, spend some time with your family and of course eat plenty of chocolate!
….So what are you waiting for? Let’s get baking!
- - ¼ cup (45g) almonds
- - ½ cup (100g) raw buckwheat grouts
- - ⅓ cup (25g) shredded coconut
- - ⅓ cup (40g) goji berries (or preferred dried fruit)
- - 1 cup (150g) dates, soaked in hot water for 10 minutes
- - ¾ cup (115g) Niulife's coconut oil, melted
- - 3 tablespoons (50mL) maple syrup
- - ½ cup (50g) cacao powder
- - ¼ cup (30g) almond meal
- - ¼ teaspoon salt
- - ¼ teaspoon vanilla extract
- Preheat the oven to 180°C/355°F and line a baking tray with grease proof paper. Also line a 23cm square baking tin with greaseproof paper.
- Place the almonds and buckwheat on the baking tray. Roast in the oven for 8 minutes, taking it out and stirring it half way through. Remove and leave to cool completely.
- Meanwhile make the chocolate. Drain the dates and place in a food processor along with everything else. Blend to form a smooth thick paste.
- In a large mixing bowl mix together the roasted almonds and buckwheat, shredded coconut and the goji berries. Add in the chocolate paste and stir to combine.
- Pour mixture into the lined square baking tin and evenly spread out. Place in the freezer to set for an hour. Remove, slice and enjoy.