Ridic’ Rocky Road



2 cups melted raw cacao butter

1 cup coconut oil

1 cup organic smooth peanut butter

2 cups raw cacao powder

2 tablespoons vanilla extract

1 cup organic maple syrup

Rocky Road

½ cup macadamia nuts

½ cup unsalted pistachio kernels (no shells)

½ cup Brazil nuts

½ cup pecans

1 cup flaked coconut

1 cup Fresh As freeze-dried blueberries

1 cup Fresh As freeze-dried raspberries

1 cup Fresh As freeze-dried strawberries


Line a 10cm x 10cm square cake tin with baking paper.


In a saucepan over medium-low heat, gently stir together melted cacao butter and coconut oil. Add peanut butter and heat, stirring frequently, for 3-4 minutes, or until peanut butter has softened and is completely incorporated into mixture.

Remove pan from heat and gently whisk in cacao power, vanilla and maple syrup. Keep whisking until thick, creamy and well combined. Taste and evaluate consistency and sweetness as follows:

•     for a thicker, darker chocolate, add more cacao powder

•     for a smoother chocolate, add more coconut oil

•     for a fudgy chocolate, add more peanut butter

•     for a sweeter chocolate, add more maple syrup.

Once chocolate is to desired taste and consistency, set aside to thicken and cool to room temperature.

Rocky Road

While chocolate is cooling, place nuts in a large frying pan over medium heat and toast, tossing to keep them moving so they don’t burn, for 4-5 minutes, or until golden brown and aromatic. Remove from pan and set aside to cool.

Add flaked coconut to pan and toast, tossing, for 1-2 minutes, or until golden. Remove from pan, add to toasted nuts and stir well to combine.

Place nut and coconut mixture along with freeze-dried berries in prepared tin and spread out in an even layer. Pour cooled, thickened chocolate over and transfer to fridge for 30 minutes to set.

To serve, cut in chunky bars with a warm, sharp knife and devour. Store leftovers wrapped in baking paper in an airtight container in the fridge for up to 7 days, or in the freezer for up to 3 months.