Best Ever Healthy Rocky Road | Plant-Based & Sugar-Free

Like many, I have been in quarantine (due to international travel) for 15 days and today is the day I can finally leave my humble little apartment! I have definitely missed the little things I had taken for granted like my morning walk, the beach & browsing grocery stores.


The past 14 days have gone incredibly quickly, considering I have achieved sweet f*ck all. I have watched Netflix (if you want a real tear-jerker I recommend 'miracle in cell no. 7' or for a good laugh 'Coffee and Kareem'), I made a blouse I will no doubt hang in my closet and forget about for 6+ months until the world returns to "normal", watched (& attempted) a horrendous amount of cringe-worthy TikToks & spent way to much time scrolling Instagram...


Although, I did spend some time digging up some old recipes when I ran out of crackers and then stumbled across my all-time favorites. Rocky Road! This is the most decadent, moorish & healthy treat. Perfect to make and keep in the freezer for the coming months, or to snack on over easter this weekend **drool**. This recipe is easily adaptable to whatever you have in your pantry. Don't panic if you are missing something! I usually have a stash of homemade chocolate in my fridge, however you can use whatever you favorite brand of chocolate is or use our homemade chocolate recipe!


Makes: 8 long bars or 16 bite-size peices

Preparation: 30 minutes

Set Time: 6 hours


You'll need:


1 cup melted dark chocolate (or make your own here)

1/2 cup puffed brown rice

2/3 cup dried cranberries*

1/3 cup desiccated coconut

2/3 cup roughly chopped macadamias (unsalted)*


*any dried fruit or nuts but we love the cranberry macadamia combo! 


Directions:


1. Over a double boiler, melt chocolate of your choice or make your own chocolate here. 

2. In a large mixing bowl, add all ingredients and mix until everything is covered in chocolate

3. In a lined  loaf tin pour your rocky road and spread evenly. Chill overnight (min 6 hours).

4. Remove from refrigerator and cut into bars or squares for smaller pieces. 

5. Keep in the fridge for 2 weeks or the freezer for 3 months.


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