August 17, 2016

Judge Fudge Peanut Butter Rocky Roads

Budget Friendly, Celebrations, Dairy Free, Gluten Free, Movie Night, Paleo, Picnic, Raw, Recipes, Sweet Things, Vegan, Vegetarian, Weekend

If you have never heard of rocky roads before, they’re a chocolate concoction completely filled with biscuits and marshmallows. It’s intense, rich and decadent.

I’ve seen so many versions of healthified rocky roads online, and my heart almost always cries a bit upon reading the ingredients. Some lack the crunch, some lack the plump, and some just do not seem chocolate-y enough. Can you make something without any of the basic ingredients and still call it by its name? I’ve kept the biscuit in this, though the marshmallow has got the boot – and to be perfectly honest, I feel these taste so much better than the original.

I made these to bring to a bbq, though they would be perfect for a picnic or even eating at home in pyjamas. They look and taste decadent and people will be none the wiser to the fact that it took minutes to throw together. Simplicity at its best.

It still has that richness from the chocolate, the crunchy moorish biscuits, but instead of marshmallows we’re using juicy plump cranberries. They add a sweet tartness that you just wouldn’t get with the marshmallows, so I prefer them a million times more.

Judge Fudge Peanut Butter Rocky Roads

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Serves: 16-24

Ingredients

50g hazelnuts
75g smooth peanut butter
50g cacao butter
300g good quality dark chocolate
3 tablespoons maple syrup
150g biscuits*
100g cranberries

Instructions

Toast hazelnuts in a skillet or frying pan, tossing frequently for about 5 minutes. Remove and place in a clean tablecloth, rubbing to remove as much skin as possible. Coarsely chop and set aside.
In a saucepan, slowly melt peanut butter, cacao butter, maple syrup and chocolate over low heat.
Once fully melted and combined, separate about ¼ cup and set aside.
Fold in remaining ingredients into the saucepan and pour into a lined 8x8 baking tray.
Spread evenly and pour in the chocolate mixture you set aside into any cracks. Smooth the top.
Refrigerate for at least 2 hours. Slice into squares, dust with the coconut flour, and serve!

Notes

*You can use plain digestive (tea) biscuits here, or go for gluten free ones. It’s completely up to you and your dietary requirements. If you want to omit, sub for more nuts and crunchy bits.