Hello! I got a whole lot of interest on this bad boy on Instagram, so I thought I better share! But just to let you know, if you’re not up on all the healthy chocolate ingredients, this one might not be for you.. or you’re welcome to get stocked up as they do last a really long time and I use them on a day to day basis as I’ve got a pretty large sweet tooth and love to bake! But I’ll totally understand if you give this one a miss and it’s not the cheapest or a friendly and easy store cupboard recipe, so to speak!!! Unless you’re a healthy baking enthusiast like myself… That being said! I think if you do make this, you’ll so want to make it again!! It’s just so darn tasty! So it’s kinda worth the searching/amazon order! Just sayin!
Ingredients – Cuts into 16
35g coconut sugar
25g coconut oil
3 tbsp water
60g cacao paste
100g cacao butter
50g cacao powder
120g peanut butter – deep roast Manilife – I’m a stockist!!
185g coconut sugar
1 tsp vanilla extract
215ml boiling water
Rocky road add ins –
35g cashews, roughly chopped
20g almonds, roughly chopped
2 rocky road cups, roughly chopped – NuttyCacao
4g cacao nibs
Line a tin with parchment.
To make the base-
Blend everything together in a food processor until a soft ball has formed.
Press the ball into the lined tin to form a smooth and compact base.
Smooth over with the back of a metal spoon.
To make the filling –
Blend all of the second set of ingredients (filling ingredients) except for the water in the food processor until finely chopped.
Add the water and blend until silky smooth.
Fold through the third set of ingredients (rocky road add ins) and then pour over the base.
Shake and tap to level.
Decorate with nibs and the chopped raw chocolate cups if using – raw chocolate of any kind will work.
Pop in the freezer to set for 2 hours.
Remove and slice into 16 pieces.
Keep in the fridge for a week or freeze for 3 months.