I always have chunks of this rocky road in my freezer for a quick snack or to serve with coffee. The chilli peanut butter version was a big hit when testing, but use your own favourite nut butter.
INGREDIENTS
20 fresh pitted medjool dates
½ cup melted coconut oil
½ cup raw cacao powder
¼ cup nut butter of choice (I used a chilli peanut butter)
1 teaspoon vanilla paste
¼ teaspoon each ground cinnamon and mixed spice
1 cup gluten-free fruit and nut granola*
½ cup thinly sliced apricots
½ cup dried sour cherries, goji berries or cranberries
½ cup popped amaranth or quinoa
Topping
⅓ cup toasted flaked coconut
¼ cup chopped pistachios
½ cup freeze-dried plums, strawberries or raspberries
METHOD
Grease a shallow 32cm x 23cm slice tin and fully line with baking paper.
Place the dates in a heatproof bowl and cover with boiling water. Leave for 15 minutes. Drain well and place in a food processor with the coconut oil, cacao powder, nut butter, vanilla and the spices. Process until smooth.
Transfer to a large bowl and mix in all the remaining ingredients until well combined.
Tip into the tin and press firmly into an even layer.
Topping: Combine all the ingredients, lightly crushing the freeze-dried fruit.
Sprinkle over the Rocky Road and gently press in to adhere.
Cover and refrigerate until firm before cutting into bars. Makes 2 generous gifts
Cook’s note: There are many fabulous gluten-free and regular granolas available these days – if yours is very chunky, tip onto a board and roughly chop with a knife otherwise the larger pieces will make it hard to cut neatly.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!