This is my take on a rocky road… chunky, crunchy, chewy and chocolatey, but minus the guilt! This jam-packed and flavour-popping vegan rocky road is an absolute game changer and will definitely be a hit for everyone in the family (non-vegans included)!
CHUNKY VEGAN ROCKY ROAD
- Nutritional Breakdown: per portion (whole recipe)
(g)
- Calories: 289 (3469)
- Carbs: 17.5 (210)
- Fat: 21.6 (260)
- Protein: 7.2 (86)
- Fibre: 60.8 (730)
- Sugar: 4.8 (58)
- Preparation time: 20 minutes
Cooking time: 2-3+ hours
Makes 12 slices
INGREDIENTS
- Dry mix
- 1 cup mixed roasted nuts, chopped (I used almonds, walnuts and pistachios)
- ½ cup puffed rice
- ⅓ cup coconut flakes
- ¼ cup buckinis
- ¼ cup goji berries
- 2 tbsp chia seeds
- 2 tbsp cacao nibs
- 2 tbsp pumpkin seeds
- Wet mix
- ½ cup cacao powder
- ½ cup coconut oil
- 3 tbsp natural peanut butter
- 2 tsp Nuvia natural sweetener
- 2 tbsp rice malt syrup
- Toppings
- Dessicated coconut
- Extra chopped nuts
- Rice malt syrup
METHOD
- 1. Combine all the dry mix ingredients in a large bowl.
- 2. Combine all the wet mix ingredients in a saucepan and melt over low-medium heat, stirring continuously.
- 3. Pour the melted mixture into the bowl containing dry ingredients and stir to combine.
- 4. Pour into a lined tin and press down firmly. Top with extra chopped nuts, dessicated coconut and drizzle rice malt syrup over the top.
- 5. Refrigerate for a few hours or until the mixture is firm.
- 6. Chop into bars and serve!
TIPS AND TWEAKS
Can be stored in the fridge for up to 5 days.
