Rocky Road
Total Time
1 hour and 20 minutes
Prep Time
0 seconds
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 16 pitted Medjool dates
- 2 tablespoons maple syrup
- 7 oz pumpkin seeds
- 3.5 oz raisins
- 5.6 oz ground almonds
- 5 oz buckwheat groats
- 200g cacao butter
- 4 tablespoons of cacao powder
- 3 tablespoons almond butter
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Preparation
Step 1
Preheat the oven on 180C (350F), fan setting.
Step 2
Once the oven is hot, pour the buckwheat into a baking dish and bake for 10 minutes.
Step 3
Place the cacao butter in a pan over a medium heat and melt.
Step 4
Pour the pumpkin seeds into a food processor and blitz until they’re fully ground down.
Step 5
Add the dates to the food processor, along with the almond butter, ground almonds, maple syrup, cacao powder and cacao butter.
Step 6
Blitz the ingredients together until they form a really smooth and sticky consistency.
Step 7
Pour the mixture into a large bowl with the raisins and toasted buckwheat and mix well.
Step 8
Line a baking dish with baking paper, spoon the mixture into the baking dish and pat down with a spatula, before placing in the freezer for one hour. The mixture can be pretty sticky so make sure you compress the mixture down well into all the corners.
Step 9
If you’re making the icing too, simply blend all the icing ingredients together.
Step 10
Take the mixture out the freezer and cut into about 12 chunks.
Step 11
Pour the icing into a sandwich bag, holding it tightly at one end and making a tiny cut at the other corner.
Step 12
Drizzle the icing over the chunks and place back in the freezer for about 3 hours or you can leave them to freeze overnight.
Step 13
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