Raw Rocky Road

Most of Melbourne is currently watching the footy grand final. It's a pretty big deal in Melbourne, but I don't really follow the AFL so I'm currently on my couch writing up this blog post. In retrospect, I should've put this post up earlier because I reckon this Raw Rocky Road would've been a perfect snack for those watching the game (if you wanted an alternative to the usual chips, party pies and lollies).  

You can't really mess this recipe up. It's just a raw chocolate mixture with a bunch of my favourite things mixed in for crunch, chew and a bit of sweetness (hence why I've called it 'rocky road'). You can get creative with what you add in; I love the creaminess of brazil nuts with chewy coconut and tart cranberries, but feel free to use whatever you like. I also used pure maple syrup in this recipe to sweeten the chocolate because I had some in my pantry to use up, but you could substitute rice malt syrup, honey or coconut nectar if you prefer.

Since it's raw, you need to store it in the fridge or freezer (as the coconut oil may start to melt at room temperature), but I actually love eating it straight from the freezer! 

Raw Rocky Road

Gluten-free | Grain-free | Vegan

Ingredients: 

For the base:

  • 1/2 cup extra virgin coconut oil, melted
  • 1/2 cup raw cacao powder
  • 1/4 cup nut butter
  • 3 tablespoons pure maple syrup
  • Pinch of sea salt
  • 1 cup raw brazil nuts
  • 1/2 cup raw pistachio nuts
  • 1 cup unsweetened coconut flakes
  • 3/4 cup dried cranberries

For the topping:

  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 cup raw cacao powder
  • 1 tablespoon pure maple syrup
  • 1/4 cup unsweetened coconut flakes

Preparation:

  1. Line a 20cm x 20cm square cake tin with baking paper.
  2. To make the base, mix the melted coconut oil, cacao powder, nut butter, maple syrup and sea salt together in a large bowl until well combined. Add the brazil nuts, pistachio nuts, coconut flakes and cranberries and mix until everything is coated in the chocolate mixture. Set the mixture aside in the fridge for a few minutes until the mixture thickens slightly, then pour it into the lined baking tin, spreading it out in an even layer with the back of a spoon. Return to the fridge.
  3. To make the topping, mix the melted coconut oil, cacao powder and maple syrup together until well combined. Retrieve the tin from the fridge and pour over the topping mixture in an even layer. Sprinkle over the remaining coconut flakes and return to the fridge for a few hours to set.
  4. Once set, remove the slab from the tin and cut into pieces with a sharp knife. Store in the fridge or freezer.

Makes 20 pieces.