If it's healthy, you can eat the whole thing at once... right? To be honest, that's probably not the best idea if you're working towards certain fitness goals, BUT with healthy Rocky Road this good, it'll take a whole lot of self control not to go back for that second, third or fourth serving.
This is my absolute FAVOURITE chocolate filled recipe at the moment, and I don't want to toot my own horn, but I think it's about to become yours too.
If there's one thing you should know when making this recipe, it's that I highly recommend using ALL of the ingredients. The combination of chewy, sour inca berries, mixed with crunchy, toasted macadamias, crispy coconut chips and salty pistachios REALLY make this recipe taste like it shouldn't be healthy (I don't know how I always achieve this but I'm so okay with it).
VEGAN | GLUTEN FREE | REFINED SUGAR FREE | GUILT FREE
1/4 cup of coconut oil
1/3 cup of rice malt syrup (or sweetener of choice)
1/3 cup cacao powder
1/4-1/3 cup of almond butter (or nut butter of choice)
1/4 cup of macadamias
1/4 cup of coconut flakes, lightly toasted
1/4 cup of pistachios
1/4 cup of dried inca berries (these are a must imo!)
2 tbsp of Table Of Plenty almond and cinnamon sweet dukkah sprinkles
Approx. 5 Table of Plenty mini chocolate coated rice cakes, broken into chunks
Toast the coconut flakes and macadamias in the oven or in a fry pan until lightly golden.
In a large mixing bowl, combine the coconut oil, rice malt syrup, cacao powder and almond butter, and mix until smooth and glossy. Next add in the coconut, macadamias, pistachios, dark chocolate coated rice cakes and inca berries and fold into the chocolate.
Pour the mixture into a lined baking tray and sprinkle over the dukkah.
Place the rocky road into the freezer and allow it to set before cutting it up - this may take up to an hour.
Store in the freezer (if it even lasts that long)
Ps. I would love to know how yours turned out, so please send me a DM or upload a pic and tag me in it!