Sugar-free | Gluten-free 

Makes: 20 pieces
Cuisine: Australian  
Course: Treat | Dessert
Difficulty: Easy
Prep time: 5 minutes 
Cook/melt time: 25 minutes (total)
Refrigerate time: 2 hours

Rocky road is a delicious Australian dessert that dates back to the early 1850s. Supposedly, the rocky road was created as a way to sell confectionery that had gone off during its long voyage from Europe to Australia. Instead of throwing it out, they would mix the spoiled sweets with nuts and chocolate to disguise the flavour. Today, the rocky road can be found worldwide and is made with varied ingredients depending on the country. 

I love a good rocky road, but sadly, this delicious treat isn't all that healthy. The common ingredients used in Australia are maraschino or candied cherries, along with milk chocolate and marshmallow, making it a complete sugar overload. 

Well, if you're after a dessert that'll give you your rocky road fix without the added sugar and gluten, then let me introduce you to my Superfoods Rocky Road. With this recipe, you get to indulge a little because I use good quality dark chocolate, combined with an array of superfoods.

Although my version is a lot healthier for you, it's still a treat. You can indulge yourself without feeling guilty, but at the end of the day, it's all about moderation.

Hints, Tips & Tricks

Chocolate 

Use dark chocolate that's free from sugar. It's up to you how dark you want it, but I tend to use a 60% variety which is bittersweet and delicious. Alternatively, you can use my Vegan Homemade Dark Chocolate if you have it on hand.  

Rose petals 

You can purchase naturally dried rose petals from your local Asian supermarket or wholefood's store.

Melting the chocolate

I use the double boiler method to gently melt the chocolate as a microwave can melt it too quickly.

Slicing and dicing 

My Superfoods Rocky Road is best enjoyed in small slices. Refrigerate it first, then slice into it. 

Storage 

This recipe is 100% natural, so it will need to be stored in the fridge in an airtight container. It will last for up to 2 weeks if stored correctly. 

As this is made from dark chocolate, it won't be as sweet as the traditional sort. But, thanks to the abundance of naturally sweet dried fruit, you'll get a delicious and flavour balanced treat that's a lot better for you.

RECIPE

Ingredients

• 60 g (2 oz) whole almonds or pecans, roughly chopped
• 50 g (1.7 oz) pistachios
• 50 g (1.7 oz) walnut pieces
• 35 g (1.2 oz) coconut flakes
• 40 g (1.4 oz) unsweetened dried cranberries
• 40 g (1.4 oz) goji berries
• 2 tbsp raw cacao nibs
• 500 g (1.1 lb) good quality, dark sugar-free chocolate, pieces or chips
• 2 tbsp dried rose petals (optional)

Method

1. Preheat the oven to 160C (320F) and line a baking tray with non-stick baking paper. Lay the almonds or pecans, pistachios and walnut pieces onto the tray in a single layer and bake for 10-15 minutes or until lightly toasted. 
2. Meanwhile, lay the coconut flakes onto a small baking tray lined with non-stick baking paper and toast for 5 minutes until golden. 
3. Remove the nuts and coconut from the oven and allow to cool. Line a round or square cake tin with non-stick baking paper and set it aside while you melt your chocolate. Reserve ½ tablespoon each of the nuts and coconut for the top of the rocky road. 
4. Heat a medium-sized pot with about 5cm (2 inches) water to a gentle simmer. Add the chocolate to a metal bowl that sits over the pot without touching the water and allow the chocolate to gently melt, occasionally stirring with a small spatula until the chocolate is liquid. 
5. Remove the bowl from the pot and stir in all but the reserved almonds, pistachios, walnuts, and coconut flakes. Stir in the goji berries and cranberries and pour the chocolate mixture into the prepared cake tin and smooth out the top a little. Sprinkle the reserved nuts, coconut and rose petals ( if using) over the top and cover the tin loosely with cling film. 
6. Allow the rocky road to fully set in the fridge for at least 2 hours before slicing up into small, even-sized pieces. Store in a covered container in the refrigerator for up to 2 weeks.