Dessertsdeliciouslyella
Rocky Road
These are one of the best sweet treats I’ve ever eaten! They’re unbelievably delicious. The texture is incredible – a mix of gooey and chewy with crunchy bites of baked buckwheat in between. They’re sweet and chocolatey, but not too sickly and so easy to make too. The icing adds even more sweetness, but this is completely optional.
👥 12 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 1h 20m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking dish
- ●pan
- ●food processor
- ●bowl
- ●spatula
📝 Preparation Steps
1
Preheat the oven on 180C (350F), fan setting.
2
Once the oven is hot, pour the buckwheat into a baking dish and bake for ⏱️ 10 minutes.
3
Place the cacao butter in a pan over a medium heat and melt.
cacao butter7 oz
4
Pour the pumpkin seeds into a food processor and blitz until they’re fully ground down.
pumpkin seeds7 oz
5
Add the dates to the food processor, along with the almond butter, ground almonds, maple syrup, cacao powder and cacao butter.
almond butter3 tablespoonsground almonds5.6 ozmaple syrup2 tablespoonscacao powder4 tablespoonscacao butter7 oz
6
Blitz the ingredients together until they form a really smooth and sticky consistency.
7
Pour the mixture into a large bowl with the raisins and toasted buckwheat and mix well.
raisins3.5 oz
8
Line a baking dish with baking paper, spoon the mixture into the baking dish and pat down with a spatula, before placing in the freezer for one hour. The mixture can be pretty sticky so make sure you compress the mixture down well into all the corners.
9
If you’re making the icing too, simply blend all the icing ingredients together.
10
Take the mixture out the freezer and cut into about 12 chunks.
11
Pour the icing into a sandwich bag, holding it tightly at one end and making a tiny cut at the other corner.
12
Drizzle the icing over the chunks and place back in the freezer for about ⏱️ 3 hours or you can leave them to freeze overnight.
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