Frozen Rocky Road Bites
These deliciously chocolatey little morsels are a permanent feature in my freezer and are perfect for times when you just want a little something sweet. Made entirely from plant-based ingredients, they are quick and easy to make and even quicker and easier to devour!
- 250 g sunflower seed butter OR use smooth peanut almond or cashew butter, visit myrelationshipwithfood.com for the recipe
- 180 g maple syrup
- 160 g coconut oil odorless
- 2 tsp vanilla bean paste
- 2 pinches sea salt or pink Himalayan salt
- 30 g Cocoa Powder
- 60 g puffed brown rice
- 150 g pine nuts
- 150 g raisins
- Preparation time – 20 mins, cooking time – 10 mins, chilling time – 2 hours (or overnight)
- Line a 9x9 inch (24cm) square baking tin with parchment paper.
- To toast the pine nuts, pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted). Place the pine nuts onto a baking tray lined with parchment paper, then toast in the oven for 10 minutes until golden – give them a stir after the first 5 minutes and then throughout to ensure they don’t burn – DON’T leave them unwatched as they can burn in the blink of an eye – then remove from the oven and set aside to cool.
- Alternatively, you can toast the pine nuts in a non-stick frying pan over a medium heat, tossing regularly until lightly browned and fragrant – this will take 4 to 5 minutes.
- Melt the coconut oil (and nut butter if you’re using one instead of sunflower seed butter) in a small saucepan over a gentle heat, stirring regularly, then set aside to cool.
- Into a large mixing bowl, place the melted, cooled coconut oil along with the sunflower seed butter, maple syrup and vanilla bean paste and whisk until smooth. Add the cacao powder and salt and whisk again to combine.
- Add the toasted pine nuts, raisins and puffed brown rice and stir until everything is thoroughly combined.
- Pour the mixture into your pre-lined tin, then place into the freezer until it’s firm enough to cut – this will take approximately 2 hours, but you can leave it overnight.
- Before serving, remove the tin from the freezer and leave to come to room temperature for around 10 minutes. Using the parchment paper to help you, carefully lift the mix out of the tin and place it, paper side down, onto a chopping board. Using a sharp knife, neaten up the sides by trimming off approximately ¼ inch around the outside of the mix (I call these my “bestie bits” which I either eat myself or share with friends), then portion the remainder into 25 bite-sized pieces. Place the bites into a lidded container and back into the freezer until you are ready to serve.
LISA’S TIP – Who doesn’t love a piece of Rocky Road? And my frozen version of this family favourite is just as delicious as the original! These irresistible bites need to be kept in the freezer and will thaw quickly once they’re removed, so make sure you have plenty of napkins to hand when you serve them! As well as being made entirely of plant-based ingredients, I’ve also kept this recipe nut free (sunflower seeds and pine nuts are both forms of seed, not nut) but do feel free to use a nut butter if you wish. Once you’ve mastered this base recipe, you can then create endless different variations using different nuts (pistachios are great for colour) and dried fruit or, for a more classic version, you can add marshmallows and broken digestive biscuits to the mix. The best way of neatly portioning the mix is to slice it into 5 pieces lengthways, wiping the blade on a piece of paper towel between each slice, and then doing the same widthways. You might find that some of the raisins get in the way of your slices but be patient and persevere – it will be worth it!