I’m always trying to improve my recipes and with this one being made regularly in my house, I have plenty of opportunity to master it 😀

This recipe has mini marshmallows in it but that’s the only refined sugar you’ll find 😀 and of course, you can leave those out if you prefer 🙂

Ingredients

Chocolate

• 1/2 cup melted coconut oil
• 1/2 cup cacao powder
• 2 tbsp. honey
• 2 tbsp. sugar free caramel syrup
• 2 tbsp. sugar free butterscotch syrup
• 2 tbsp. maple syrup
• 1 tsp. coconut sugar
• 1 tsp. Vanilla essence

Rocky Road Bits – you can mix and match these and add whatever you like 🙂

• 1-2 tbsp. cacao nibs
• 1-2 tbsp. flaked almonds
• 1-2 tbsp. raisins
• 1-2 tbsp. glacier cherries
• 1-2 tbsp. mini marshmallows (refined sugar in these)

I’ve put 1-2 tbsp. because it depends on how chunky you like your rocky road 😀

Directions

1. Melt the coconut oil in a pan or a cup and pop in a mixing bowl and let cool slightly
2. Slowly add the cacao powder and mix in well
3. Add all the other ingredients mixing well into a smooth creamy chocolate consistency. Sometimes you may need to add more cacao or more coconut oil to get the right texture but a good few mins of stirring is needed to get a smooth and silky texture
4. Add your rocky road ingredients and mix well
5. Pour into silicon dishes
6. Pop into freezer for an hour or so. You can also just pop them in the fridge for a couple of hours if you prefer it slightly softer
7. Once hardened, they can be taken out and kept in the fridge

With love,

Tash ❤ x