Skip to main content

Irresistible Rocky Road


This is a lovely no bake treat you can make with your kids in no time.
It’s great for the holidays and the kids ask to make them for parties, especially.
And the best part is… you can choose which ingredients suit your taste and diet preference.
We opted for blueberries over those awfully sweet, and artificially red, glazed cherries usually found in traditional Rocky Road. Blueberries, are softly sweet and slightly sour.
These mini marshmallows are not sugar-free but I allow them in small quantities. You can omit them (or even make your own sugar free marshmallows?) but I find their soft texture adds a lovely chewiness to the bite.
My four year old complained, saying the nuts were a bit too hard for him to chew, so together, we made a separate batch with just blueberries and marshmallows, and these were still lovely, but trust me, if your dentures can handle the crunch, the salted nuts and sesame seeds help cut through the sweetness and enhance the chocolatey flavour to the max!
I keep a stash of various bars and slabs of chocolate (secretly hidden from younger eyes of course), some of which are sweetened with honey, or stevia, or maltitol (a sugar alcohol not processed by our bodies). However, I often find these chocolates lacking in the potent chocolate flavour I crave, just not dark enough for my taste, so I also keep 85% and 90% cocoa solid slabs which I chop up and mix in a few blocks whilst melting the sugar free versions. This then gives me the perfect blend of rich dark chocolatey flavour, without the bitterness, and some added sweetness for the kids' palates.

EQUIPMENT
A double boiler / or a microwave
A heat proof bowl for melting
A heat proof, nonstick, baking, silicone mat on a baking tray
Frying pan

INGREDIENTS
½ cup blueberries, fresh
½ cup raw nuts of your choice (I use a mixture of whatever’s on hand, usually almond and macadamia, cashews will work too if allowed) roughly chopped.
2 Tbsp sesame seeds
½ cup mini marshmallows (if allowed)
110g of chocolate of your choice (I used a combination of about four blocks of 90% Lindt chocolate mixed with a sugar free, stevia sweetened chocolate), melted
1 tsp sugar replacer (I use Xylitol) – this is optional if you choose to not caramelise your nuts/seeds. You could also use honey or agave etc
Pinch Himalayan salt

METHOD
Dry fry/roast your chopped nuts for about 2 minutes, then add the sesame seeds. Don’t walk away from your pan, they can burn really quickly. Add salt.
To caramelise them, sprinkle with sugar/honey until sugar melts and bubbles a little. Quickly remove from the heat and pour your salty caramel nuts onto a non-stick silicone mat (don’t be tempted to touch or taste yet, that caramel is blisteringly hot) and allow to cool. 
Chop roughly.
Add blueberries and marshmallows (if using) on the silicone mat and evenly spread ingredients, ready for your melted chocolate.
Pour your melted chocolate over your ingredients making sure it covers everything.
Using a spoon, roll everything together quickly and shape mixture into rough square shape.
Allow to cool and set.
Chop your Rocky Road into bite size blocks and store in the fridge.



Much love and gratitude and happy nibbling
xOx

Comments

Popular posts from this blog

Itty Bitty Chocolate Mini Cakes - in a cup - in 60 seconds!

Here's my little itty-bitty chocolate cake, baked in a cup, and in 60 seconds!



Nut-free. Gluten-free. Grain-free. Sugar-free. Low-carb. Dairy free options.
Afternoon tea-and-cake just got REAL, people. Real quick. Real easy. And Real healthy too. You cant even call this a cheat meal (although it tastes like a sneaky, naughty cheat) because it’s all within the rules of eating low carb, gluten free, sugar free and therefore healthy, right?)

This makes four ½ cup ramekins. It’s coconut flour based (although not 'coconutty' in flavour at all) and quite filling. I’ve been known to make a bigger one for me (all in the name of science, of course) and, well, let’s just say my eyes were bigger than my tummy. For an afternoon snack, with an espresso or cup of tea, a small ramekin is perfect (and then you have one left for tomorrow, and the next day too).
Now, because I made these on a random Monday afternoon after picking up my brood from gymnastics, I didn’t have the time, nor inclinat…

Best Pouring Custard... like, ever! (Sugar free, Dairy free)

If you are like me, and your gut gets into a knot at the very site of cream or too much milk, then this recipe is for you, baby!

Or, if you can handle dairy (which is annoying), but you have a cold or a chesty cough and you don't want to exacerbate your symptoms, then this warm, soft and velvety custard is just the thing to make you feel so much better. 

When warm, it is the consistency of pouring cream, perfect for drizzling over Christmas pudding or over my low carb and nut free Quickest Chocolate Mini Cakes.

Here you can see it thickened beautifully in the fridge by the next day.
If you can tolerate butter, I have added it in at the end, but this is not necessary. It does, I find, help to mellow out the coconut cream. Now I actually lurve all things coconut, in all its beautiful variations, but in custard I'm looking for a softer, more VANILLA flavour... and, by Jove, I think I've done it!
This will now be my go-to recipe for all things custard related, and can be pimped and…

Rendered Beef Tallow. Oh dear, Im turning into Martha Stewart!

I've just rendered my very own, highest grade, beef tallow...  and made my Victorian Great Grandmother, Grace, very proud. In case you didn’t know, Tallow is beef FAT, in the same way that Lard is pig fat and Duck Fat is, well um... duck fat. I’m lucky enough to be friends with an awesome woman who just happens to supply local Cape Town restaurants with the most amazing Wagyu beef (gold mine as friends go, right?) For those of you who are not yet familiar with this wonder-of- nature, it is a breed of cattle that originates in Japan where it is known as ‘Kobe beef’. Kobe Beef is Wagyu [pronounced ‘wag-you’] that comes from the Kobe region in Japan. Here they are regarded as a national treasure (it’s that good) and for many years only the Emporor, his family and his Samurai could eat Wagyu beef. It is rumoured that they fed these treasured beasts a strict diet, including beer, and washed them with the Japanese rice wine, Sake, spat by monks (yes, spat on, with sake, by monks – how del…