Festive Rocky Roads
“Lovely little pull quote from Rhiannon about her dish and why it’s so yummy to go here please.”
SERVES x
PREP TIME xx MINUTES
COOKS TIME x HOUR 15 MINUTES
DIFFICULTY SUPER EASY
Ingredients
200g dark chocolate, chopped
1 tbsp coconut oil
50ml oat milk
80ml water
1/2 tsp cinnamon
1/2 tsp mixed spice
120g mixed nuts (e.g. almonds, hazelnuts, cashews, pecans)
120g mixed raisins and dried cranberries
Handful dried coconut flakes
5 biscuits, chopped into chunks (ginger biscuits work well)
Method
1.
Melt the dark chocolate with the coconut oil in the microwave for 60-90 seconds, until smooth and runny.
2.
Stir through the oat milk and the water, gradually. It will separate slightly at first, but keep stirring for 2 minutes until it forms a smooth, thick consistency. Add the spices and stir again until well combined.
3.
Spread the nuts, dried fruit, coconut flakes and biscuit pieces out evenly (in one layer) in a lined square 20 cm x 20 cm baking tin, with some gaps in between them. Pour the chocolate mixture over the top, covering the layer and filling the gaps between.
4.
Pop in the fridge to set for at least a couple of hours, or overnight, before slicing into squares. These keep well in the fridge for up to 5 days.
Share this recipe