Appetizers & Snacksdeliciouslyella
Rocky Road Bites
These no-bake rocky road bites are our new favourite snack for busy weeks. They’re naturally rich in fibre and a source of iron and zinc too. Just one tin, a handful of ingredients and hardly any effort at all. What’s more, they freeze well, making them perfect to keep on hand for when you need a quick sweet treat.
👥 18 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●microwave
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 160°C fan / 350°F. Line an 8 x 8” / 20 x 20 cm baking tin or 900g / 1 lb loaf tin with baking parchment.
2
Add the buckwheat and pumpkin seeds to a baking tray and roast for 10–⏱️ 12 minutes until golden. Remove from the oven and set aside to cool.
pumpkin seeds7 oz
3
Melt the chocolate and coconut oil in a bain-marie, or in a heatproof bowl in the microwave on a low heat setting. Stir until smooth, then set aside.
coconut oil2 tablespoons
4
Add the dates, almond butter and a pinch of flaky sea salt (if using) to a food processor. Blend for a few minutes until a coarse paste forms. Pour in the melted chocolate and roasted buckwheat and pumpkin seeds. Pulse briefly until just combined.
almond butter3 tablespoonssea salt1 pinchpumpkin seeds7 oz
5
Transfer the mixture to the lined tin and press down firmly into a smooth, even layer. Chill in the fridge for at least ⏱️ 2 hours, until firm, the slice into bites.
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