Easter is a great time to get creative in the kitchen! In the last few years there’s been a very positive emergence of knowledge about what we can do with cacao powder and lots of other healthy ingredients to make our sweet treats not only delicious, but nutritious! There’s also been an abundance of recipes born from this chocolate revolution and some of our absolute favourites come from the incredibly talented Lilian Dikmans of Real Food Healthy Body.
So this Easter instead of gorging on sugary, preservative filled chocolate treats that might leave you not feeling so great after all the festivities are over we’re encouraging you to have some fun in the kitchen and make Lilian’s truly scrumptious Raw Rocky Road!
Lilian says, "You can't really mess this recipe up. It's just a raw chocolate mixture with a bunch of my favourite things mixed in for crunch, chew and a bit of sweetness (hence why I've called it 'rocky road'). You can get creative with what you add in; I love the creaminess of brazil nuts with chewy coconut and tart cranberries, but feel free to use whatever you like. I also used pure maple syrup in this recipe to sweeten the chocolate because I had some in my pantry to use up, but you could substitute rice malt syrup, honey or coconut nectar if you prefer.
Since it’s raw, you need to store it in the fridge or freezer (as the coconut oil may start to melt at room temperature), but I actually love eating it straight from the freezer!”
Gluten-Free | Grain-Free | Dairy-Free | Vegan
For the base:
1/2 cup extra virgin coconut oil, melted
1/2 cup raw cacao powder
1/4 cup nut butter
3 tablespoons pure maple syrup
Pinch of sea salt
1 cup raw brazil nuts
1/2 cup raw pistachio nuts
1 cup unsweetened coconut flakes
3/4 cup dried cranberries
For the topping:
1/4 cup extra virgin coconut oil, melted
1/4 cup raw cacao powder
1 tablespoon pure maple syrup
1/4 cup unsweetened coconut flakes
1. Line a 20cm x 20cm square cake tin with baking paper.
2. To make the base, mix the melted coconut oil, cacao powder, nut butter, maple syrup and sea salt together in a large bowl until well combined. Add the brazil nuts, pistachio nuts, coconut flakes and cranberries and mix until everything is coated in the chocolate mixture. Set the mixture aside in the fridge for a few minutes until the mixture thickens slightly, then pour it into the lined baking tin, spreading it out in an even layer with the back of a spoon. Return to the fridge.
3.To make the topping, mix the melted coconut oil, cacao powder and maple syrup together until well combined. Retrieve the tin from the fridge and pour over the topping mixture in an even layer. Sprinkle over the remaining coconut flakes and return to the fridge for a few hours to set.
4. Once set, remove the slab from the tin and cut into pieces with a sharp knife. Store in the fridge or freezer.
Makes 20 pieces.