Need some way of using up all of that leftover chocolate from Christmas? Then look no further than this recipe for some tempting Frosty Rocky Road! There are no doubts about this being an indulgent treat, but there is definitely cause for a little of something you fancy at this time of year…at least that is what I am telling myself.
Life is so much better in balance, so limitations are not a thing for me anymore, I tend to soak up all I can to enrich my body and soul. That feeling of freedom to choose for your own health and happiness is like no other. There may be times of doubt of course, however the contant reminder on my wrist (the butterfly tattoo) keeps me moving forward positively.
This creation was inspired by the wonderful Nigella Lawson, whom every festive season dassles me with her unbeleivable talents in the kitchen. I always find watching cooking shows so theraputic and relaxing, especially at Christmas, does anyone else do the same?
Anyways enough chat about food, lets get making it!
- 60g Puffed Rice
- 50g Marshmallows
- 100g 90% dark chocolate*
- 50g 70% dark chocolate*
- 50g dried cherries in juice
- 50g almonds (or any nut you like)
- 50g butter
- 30g coconut oil (or more butter)
- 3 tbsp maple syrup
*Feel free to swap these types of chocolate for your favourite kinds, as this recipe works well for any flavour. I just love dark chocolate; the richer the better!
- Begin by melting the chocolate with the butter and (if using) coconut oil in a pan, on a low heat – keep eye on it and stir occasionally. The chocolate mix should be ready after 5 minutes or so.
- Prepare a large tray by laying it with cling film so that the rocky road will not stick to the tin when freezing.
- Whilst you wait for the chocolate mix to melt, prepare your almonds by chopping them up into smaller chunks
- Add all remaining ingredients, including the almonds to a bowl, but leave some marshmallows and cherries to pop on top on the mixture in the tray.
- Now that the chocolate mix has melted, remove from heat and continually stir.
- Gently pour the mix over the ingredients in the bowl, stirring to make sure everything is evenly covered.
- Pour the mixture into the lined tray and spread evenly across.
- Sprinkle over the last of the marshmallows and cherries.
- Leave to refrigerate for at least 4 hours until you cut up into squares.
These squares will keep nicely for a good four days, but please keep them refridgated to ensure they stay at their best and don’t start to fall apart in the heat. If you have any family or friends coming around before the New Year, these would be a lovely personal touch to your warm welcome.
If you make this or any of my recipes, then please do let me know by popping a comment below, or tag me in any posts on social media using the hashtag #thegrowingbutterfly
Hope you are having such a wonderful time and looking forward to the new year ahead