Life may be rocky, so why not sit back, relax, and enjoy the rocky road?
Double meaning aside, this raw chocolate “rawky” road fudge is stuffed with a colourful party of dried fruits and nuts, suspended in velvety bittersweet ganache. It is the textural contrast and random dispersion crunchy nuts, chewy fruit and rich chocolate that makes each bite so delectable. You never know what you are going to get in each bite.
This recipe is also a great way to use up bits and pieces of straggling nuts and dried fruit in your pantry. Throw them all in the mix and they will throw you a great party.
- 80 g (1/2 cup) unsulphured dried tart cherries
- 80 g (1/2 cup) unsulphured raisins
- 55 g (1/2 cup) unsulphured dried goji berries
- 40 g (1/4 cup) unsulphured dried apricots
- 40 g (1/4 cup) unsulphured dried figs
- 60 g (1/2 cup) activated pistachios or macadamia nuts
- 50 g (1/2 cup) activated walnuts or brazil nuts
- 120 g (3/4 cup) cold-pressed coconut oil, melted
- 60 g (1/2 cup + 2 tbsp) raw cacao powder
- 28 g (1/4 cup) coconut sugar
- 128 g (1/2 cup) coconut nectar
- 60 g (4 no) Medjool dates, pitted
- Line a 16 cm square baking tin with parchment paper.
- Roughly chop the dry ingredients and set aside in a large mixing bowl.
- Next, make the chocolate mix. Add the coconut oil, cacao powder, coconut sugar and coconut nectar to a blender and blend on low, then add the dates and blend until smooth and combined. Do not overblend the chocolate or it can separate. If this happens and there is a lot of extra oil, add in coconut nectar a little at a time until it becomes smooth.
- Pour the chocolate mix over the dry mix and stir together with a spatula until well combined. Transfer into the lined baking tin and press down the mixture to ensure it is compact. Place in the fridge for 4-6 hours or freezer for 2 hours until it has hardened completely, then cut into 4x4 cm square or 2x8 cm bars. They will keep well in the fridge for up to 7 days.