Cacao and Granola Rocky Road (gf)

, from Issue #81. November, 2018
Photography by Vanessa and Michael Lewis.
Cacao and Granola Rocky Road (gf)

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.


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
⅓ cup toasted flaked coconut
¼ cup chopped pistachios
½ cup freeze-dried plums, strawberries or raspberries


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.