Almond, Coconut and Cacao Spread Rocky Road

Our friends at Mayvers have inspired us with another yummy Christmasy treat!
INGREDIENTS
Chocolate
- 3/4 cup runny coconut oil
- 3/4 cup raw cacao powder
- 3/4 cup pure maple syrup
Rocky Road
- 1/2 cup Mayvers Almond, Coconut & Cacao Spread
- 1/4 cup raw hazelnuts
- 1/4 cup raw almonds
- 1/4 cup raw pistachios
- 1/4 cup goji berries
- 1/4 cup glacé cherries
- 1/4 cup sulphur free dried apricots
- 1/4 cup toasted coconut flakes
- 1 pinch Himalayan sea salt
METHOD
- Make chocolate sauce by whisking chocolate ingredients in a saucepan over very low heat until combined.
- Line a square baking tin with baking paper and grease with coconut oil. Mix all ingredients, but not the salt. Place in the tin and level out by banging the tin on your kitchen bench a couple of times. Mixture should be roughly mixed with gooey clumps of almond butter throughout.
- Scatter a few extra ingredients over the top of the rocky road for decoration and colour, and a sprinkle of Himalayan sea salt. Place in the freezer to harden for at least an hour or overnight.
- Remove from the freezer and carefully remove from the tin and slice with a hot sharp knife into square portions. Keeps in the fridge.
Thanks to @wholeveganpantry for this amazing recipe
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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