Another great ‘one bowl’ recipe and the perfect chocolate fix!
One morning a couple of weeks ago I fancied ‘a little slice of something’ but I couldn’t think what, so I had a little play with coconut butter based tray bake variations. The result was these delicious rocky road slices. Don’t leave the dried berries out as they give a fantastic sweet chewiness which works really well with the bittersweet crunch of the cacao nibs. The squares can be quite crumbly so slice and store them carefully. They’ll last at least a week in the fridge.
Recipe: Rocky road coconut slice
Makes approx. 12 squares
½ cup coconut butter (I use homemade)
¼ cup coconut sugar
¼ cup agave or coconut syrup
1 chia egg (1tsp chia and 3tbs water)
½ banana- mashed
1 cup dessicated coconut
½ cup buckwheat flour (or other mild GF flour)
¼ cup cocoa powder
¼ cup cacao nibs
¼ cup crushed white nuts (I used flaked almonds)
¼ cup dried berries (I used cranberries)
Melt the coconut butter in a medium bowl and stir in the sugar, agave, chia egg and mashed banana. Add the dry ingredients and mix through lightly leaving the cacao nibs/nuts/berries to be added in the last few strokes.
Spoon into a 8x8” parchment lined pan and pack the mixture down, press some extra flaked almonds and berries into the top if desired.
Bake at 180C for approx. 20-25 minutes until just golden. Allow to cool before carefully lifting from the tray and slicing.
Store in an airtight container. I have not tried freezing these bars, but I imagine they would freeze well.