Saintly Rocky Road

I am back in San Francisco (for a little while) after living in Ireland for the good part of just about three years! I hummed and hah-ed about moving home, but now that I’m here I am so happy I packed up and moved back! I’m excited to try all the cafes and restaurants I’ve been craving as well as reading about-pretty spoiled for choice here in SF. I am also just so happy to spend time with family and friends.

Rocky Road is a pretty popular treat in Ireland. I had the duty of making about four slabs daily at a bakery I worked in– up to triple that amount during the holiday season! When it’s made with dark chocolate, it’s really dreamy.

Below I am sharing a cleaner alternative to the traditional Rocky Road: it’s sugar free and vegan friendly. There’s also no baking/ melting chocolate involved with this recipe, all you need is a trusty food processor or blender.

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Carmel’s Saintly Rocky Road

Ingredients

14 dates

Small handful of almonds

Half a cup of your choice of nut butter

Teaspoon of vanilla extract

A couple of drops of water

2 heaped tablespoons cacao powder

Method

Soak the dates and almonds in a bowl of warm water for about a half hour. Then blitz all ingredients together, but NOT until it’s completely smooth. The dates act as the marshmallows, and the almonds act as the hard m&m candies or malt balls typical used. Line a bread tin with parchment paper and press mixture into it. Before pressing it into the bread tin, or casserole dish, you can fold in dried fruits or even more nuts if you fancy. Freeze for about two hours, or even better, overnight.

Keep in the freezer for a more firm texture! If left in the fridge it gets more soft fudge, which would actually be a great sauce for ice cream when warmed up!

Keeps for about a week in Tupperware.

Easy and guilt free treat!

 

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Rozanna Purcell’s Natural Born Feeder Peanut Butter Brownie Squares

I’m a BIG supporter of Rozanna Purcell‘s cooking philosophy, and her recipes are delicious. I am thrilled to have her as a Guest Blogger; feature a Natural Born Feeder recipe!

I have a soft spot for peanut butter. And brownies. These Natural Born Feeder Peanut Butter Brownie Squares are perfect when you want something sweet, minus all those additives. Guilt free, but I am finding it hard to stop at one!

Peanut Butter Brownie Squares

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Ingredients

Base

  • 150g dates
  • 200g almonds
  • 50g dark chocolate melted

Top Layer

  • 150g coconut oil
  • 200g peanut butter
  • 150g maple/agave/honey (although maple or agave taste a little better here)
  • 100g roughly crushed roasted peanuts

Method

  1. For the base, mix all in the base ingredients until a fine bread crumb like mix.
  2. Press this mix down firmly and evenly into a square brownie tin (6″ or 8″).
  3. Set aside to the fridge while you make the awesome topping!
  4. For the top layer, melt the coconut oil over low heat( ensure there is no bubbling or boiling), stir in the peanut butter, maple and stir until there is no separation between the liquids.
  5. Remove from the heat and stir in the crushed peanuts, pour over the base. Place in fridge for 2-3 hours until set.

Yummm!

Pop over to Rozanna Purcell’s  Natural Born Feeder for more recipes!

Want to be a Guest Blogger/collab? Drop me a line at cookinwithcarmel@gmail.com!