Halloween Rocky Road

These might be the best sweet treat I’ve ever eaten! They’re unbelievably delicious. The texture is incredible – a mix of gooey and chewy with crunchy bites of baked buckwheat in between. They’re sweet and chocolatey, but not too sickly and so easy to make too. The icing makes them really fun for Halloween, but please make them all your round – you really need these in your life! They’re the best snack/dessert/bite of happiness ever.

OVERVIEW

Serves: 15

Difficulty: medium

For the Rocky Road

2 cups of medjool dates (500g)

1 cup of pumpkin seeds (200g)

4 tablespoons of maple syrup

½ a cup of raisins (100g)

1 cup of ground almonds (160g)

2/3 of a cup of buckwheat groats (150g)

½ cup of cacao butter (100g)

4 tablespoons of raw cacao powder

3 tablespoons of almond butter

1 tablespoon of bee pollen (optional)

For the Icing (optional)

3 tablespoons of cashew butter

3 tablespoons of raw creamed honey (a pale colour works best to get the orange colour)

2 and 1/2 tablespoons of fresh carrot juice

Method:

Preheat the oven on 180 degrees

Once the oven is hot, pour the buckwheat into a baking dish and bake for 10 minutes

Place the cacao butter over a double boil and heat until fully melted

Pour the pumpkin seeds into a food processor and blitz until they’re fully ground down

Then pit the dates and add them to the food processor along with the almond butter, ground almonds, maple syrup, cacao powder and cacao butter. Blitz the ingredients together until they form a really smooth and sticky consistency

Pour the mixture into a large bowl with the raisins and toasted buckwheat and mix well. Line a baking dish with baking paper, pour the mixture into the baking dish and pat down with a spatula. The mixture can be pretty sticky so make sure you compress the mixture down well into all the corners. Freeze for about an hour

If you’re making the icing too, simply blend all the icing ingredients together.

Take the mixture out the freezer and cut into about 12 chunks. Pour the icing into a sandwich bag, holding it tightly at one end and making a tiny cut at the other corner. Drizzle the icing over the chunks, sprinkle the bee pollen on top and place back in the freezer for about three hours/you can leave them to freeze overnight, then serve and enjoy!