This gluten-free rocky road uses dried fruit, nuts, cacao, dates, black beans, and optional vegan protein powder. It makes 10 chilled squares that can be eaten for breakfast, dessert, or a snack.
Ingredients
Dry mix
- 150 g/¾ cup chopped dried apricots, dried cranberries or chopped dates dried cranberries or chopped dates
- 50 g/½ cup pecans or walnuts
- 60 g/⅜ cup almonds or hazelnuts
- 80 g/½ cup mixed raisins
- 50 g/⅓ cup goji berries
Chocolate mix
- 70 g/2.5 oz dates pitted and soaked in boiling water for 10 minutes
- 170 g/6 oz coconut oil melted
- ½ tin black beans drained and rinsed
- 80 g/⅔ cup raw cacao powder ideally or cocoa powder
- 2 tbsp vegan chocolate or vanilla protein powder optional
- 40 g/¼ cup coconut sugar
- 180 g/6.3 oz syrup eg maple or agave
- 1 tsp vanilla extract optional
- ½ tsp salt optional
Instructions
- Line a 20cm square baking tin.
Dry mix
- Place all the ingredients in a food processor and blitz in short bursts/pulse until you have a broken yet chunky consistency. Place into a large mixing bowl and set aside.
Chocolate mix
- Using a high-speed blender, blitz until smooth but don’t over-blend. If it gets too oily, add a bit more cacao powder and syrup.
Assembly
- Pour the chocolate mix over the dry mix and thoroughly combine.
- Evenly distribute the combined mixture into the baking tin and press down.
- Place in the fridge for minimum 2 hours then cut into small squares.
- They will keep for 7 days in a sealed container in the fridge.