Cacao and Granola Rocky Road (gf)

I always have chunks of this rocky road in my freezer for a quick snack or to serve with coffee. The chilli peanut butter version was a big hit when testing, but use your own favourite nut butter.

20 fresh pitted medjool dates

½ cup thinly sliced apricots

½ cup melted coconut oil

½ cup raw cacao powder

¼ cup nut butter of choice (I used a chilli peanut butter)

1 teaspoon vanilla paste

¼ teaspoon each ground cinnamon and mixed spice

1 cup gluten-free fruit and nut granola*

½ cup dried sour cherries, goji berries or cranberries

½ cup popped amaranth or quinoa

TOPPING ⅓ cup toasted flaked coconut

¼ cup chopped pistachios

½ cup freeze-dried plums, strawberries or raspberries

Grease a shallow 32cm x 23cm slice tin and fully line with baking paper.

Place the dates in a heatproof bowl and cover with boiling water. Leave for 15 minutes. Drain well and place in a food processor with the coconut oil, cacao powder, nut butter, vanilla and the spices. Process until smooth.

Transfer to a large bowl and mix in all the remaining ingredients until well combined.

Tip into the tin and press firmly into an even layer.

TOPPING: Combine all the ingredients, lightly crushing the freeze-dried fruit.

Sprinkle over the Rocky Road and gently press in to adhere.

Cover and refrigerate until firm before cutting into bars. MAKES 2 GENEROUS GIFTS.