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–+ servings
Rocky Road Top Tray

Epic Vegan Rocky Road

gluten free, vegan, dairy free, egg free, refined sugar free, Christmas dessert
4.19 from 16 votes
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Course: Christmas, Dessert
Cuisine: British
Prep Time: 10 minutes
Freezing Time: 15 minutes
Total Time: 25 minutes
Servings: 15 squares
Author: James Wythe

Ingredients

  • 70 g pecans
  • 70 g almonds
  • 50 g pistachios (unsalted)
  • 50 g dried cranberries
  • 40 g cacao powder (roughly 1/2 cup)
  • 3 tbsp maple syrup
  • 2 tbsp almond milk
  • 200 g coconut oil melted

Instructions

  • Firstly add all the nuts to a pan and lightly toast for 5 minutes
  • Meanwhile make the chocolate sauce by adding the melted coconut oil, cacao powder, almond milk and maple syrup to a cup blender and blend until smooth (30 seconds)
  • Line a small baking tray (9x6") with baking paper and place in half the nuts and cranberries. Pour over the chocolate sauce then top the rest of the nuts and cranberries on top
  • Place flat in the freezer for 15-20 minutes. Remove and slice into squares or bars

Notes

This will store in the fridge for up to 5 days in a sealed containerÂ