At university, I, a self-confessed chocoholic with extremely limited baking skills (which have thankfully greatly improved since), used to LOVE making rocky road. By the time I graduated I had perfected my art, and at every work cake sale or bake off I’d knock up a batch of my signature dish, to the sheer delight of my colleagues.
Now of course they tasted divine, but they weren’t doing any good for my insides (or my outsides for that matter) so when I ditched the dairy and scrapped the sugar those babies were the first to go. But luckily I’ve come up with a healthy version, which in my opinion taste even better as well as being a million times better for you. They’re ever so easy to make, and will leave your friends and colleagues wondering how such deliciousness could possibly be guilt-free (whilst reaching for another slice).
For the ‘biscuit’
- 1 cup ground almonds
- 1/2 cup dates
For the chocolate
- 3 tbsp maple syrup
- 1 cup cacao butter (or coconut oil)
- 3 tbsp cacao powder
- 2 tbsp almond butter
For the filling
- 1/3 cup raisins, dried cranberries or goji berries
- 1/3 cup cashews or macadamia nuts
To make the biscuit, whizz the ground almonds and dates in a food processor until they form a sticky mixture. Spoon this mixture onto a lined baking tray or mould and press down so that it is about 1cm thick. Bake at 180 degrees for 10 minutes, or until golden-brown on top. Once this is done, leave it on the side to cool.
While this is baking away we can get started on the chocolate. Woop! First melt the cacao butter or coconut oil in a saucepan on a low heat until it becomes liquid, then stir in the cacao powder, maple syrup and almond butter. Remove from the heat and stir in your fillings. Mash up the almond and date ‘biscuit’ and stir the crumbs into the rocky road mixture.
Spoon the mixture into moulds or a lined baking tray and pop into the fridge for 2-3 hours to set. Once it’s ready, cut into slices and store in the fridge.
Love, Mrs H xx