Ok, so whether you're full on plant based or not at all, I swear you will ditch your usual processed sugar in favour of these beauties. Because they are just SO DAMN GOOD! Like incredible. I've given lots away to my friends and family recently and they are all hounding me for me for my recipe....But I had to get it just right! These raw, vegan rocky roads are gooey, crunchy and caramelly. Basically, they are perfection.
I mix the mixture up a little from time to time and it's always amazing!! If you are nut free, try tahini and pumpkin seeds as a replacement. The frozen raspberries are also a delicious addition, but if you don't have them to hand why not try some raisins or dried fruit? If you're not into pecans, try almonds or brazil nuts....the possibilities people!
One really important factor in this kind of baking is the produce you choose. Personally, I'm all about the organic, it makes me feel really good to feed my body with high vibe foods without any nasties. But, I know it can be expensive so, just do your best.
To achieve the incredible caramel, gooey texture, you gotta choose the perfect dates!!! For me, they gotta me medjool dates and they gotta be soft and gooey!!
- 10 Soft Medjool Dates
- 3 TBSP Almond Butter
- 5-6 TBSP Maple Syrup
- 110g Cacao Butter
- 5 TBSP Raw Cacao
- 2 cups Oats
- 1/2 cup Buckwheat Grouts
- 1/2 cup Quinoa Pops
- 1/3 cup Goji Berries or frozen raspberries
- Toast the buckwheat in the oven for ten minutes at 180 degrees celsius so they have a crunch.
- In your blender or food processor, blitz the oats.
- Take care to remove the stone from the centre of the medjool dates and blitz in the food processor.
- Meanwhile, melt the cacao butter over a low heat.
- Add all the remaining ingredients to your food processor apart from the quinoa pops and buckwheat grouts.
- Blend until a thick, caramel, chocolatey mixture is formed. Try not eat the mixture off the spoon!!
- In a bowl combine the chocolate mixture with the quinoa pops and buckwheat grouts. Mix well.
- In your tin of choice, I generally use an 8 inch springform tin and the mixture is about 3/4 inch deep. Press down well.
- Pop in the freezer to set, chill and count the minutes.....
- Cut into small rectangles. I usually leave in the fridge and eat on demand. Nom!