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.

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