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Rocky road bars

1st November 2018 by bos.kitchen 2 Comments

rocky road bars
It’s hard to believe it’s almost November! Where has the year gone? My kitchen is full of pumpkins, the log burner is fired up and bonfire night is just around the corner! I’m already planning winter recipes and a have a crazy busy month coming up in November. I always crave a healthy, naturally sweet treat to fuel me through long days at work and these Rocky Road Bars are just the trick!

No bake, sugar, gluten and dairy free, they’re studded with a heap of nutritious ingredients that will keep your body nourished and happy throughout the colder months. Best of all, they come together in less than 10 minutes! The recipe is super flexible too, so feel free to chop and change the ingredients depending on what you have in your cupboards.

rocky road bars

They’re the perfect grab and go snack, post workout bar and also a delicious, yet secretly healthy treat for kids! I’m on batch three of these and have loaded up my freezer with them for emergency snack situations.

The base is made simply with carob, coconut oil, dates and WelleCo Super Elixir – which is just as the name suggests, a total elixir of goodies – 45 premium whole food ingredients. Some of my faves are in there, turmeric, spirulina, açai and pomegranate. I love this alkalising powder on it’s own with lemon and filtered water first thing in the morning, it has a slight hint of pineapple flavour to it which is just sweet enough to balance out the greens.

rocky road bars raw vegan dairy free

If you’re not part of the morning green drink crew just yet, adding this elixir to a rocky road bar is a delicious alternative! I used one scoop in this recipe so you can’t taste anything ‘green’ in it at all. If you don’t have the Super Elixir, you could use more carob powder or your favourite protein powder.

Carob is a brown flour extracted from the carob bean and is used as a chocolate substitute. I love it in recipes as it is more nutritionally dense than cacao and caffeine free – making it the ideal substitute for those late nights when you’re craving a chocolate hit. It also tastes a little sweeter and fruitier than cacao, which works perfectly with the light fruity taste of the Super Elixir.

Once you’ve made the sticky base in a food processor, it’s a case of mixing in your favourite nuts, seeds and fruits and pressing into a tin. Topped with a few more goodies to make it look pretty, then set aside in the fridge to set. It’s that simple! I’ve made variations of this recipe for years now but this combination is my favourite yet, you have to try it!

I’d love to hear if you try this recipe, friends! Please leave me a comment below, rate the recipe, or take a snap and tag me on Instagram @bos.kitchen.

xoxoxo

This post is sponsored by WelleCo – all opinions are my own.
5.0 from 1 reviews
Rocky road bars
 
Save Print
Prep time
10 mins
Total time
10 mins
 
Author: Bo's Kitchen
Serves: 12 bars
Ingredients
  • ¾ cup coconut oil, melted and cooled
  • ½ cup carob powder
  • 1 cup medjool dates, pitted*
  • 1 scoop WelleCo Super Elixir
  • ½ cup pumpkin seeds
  • 1.5 cup mixed nuts, roughly chopped
  • 1 cup quinoa puffs
  • ½ cup dried mixed fruits
  • ¼ cup coconut chips
  • ¼ cup pistachios
Instructions
  1. Line a small baking tin with greaseproof paper (I used an 11"x7" tin).
  2. Add coconut oil, carob, dates and Super Elixir to a food processor and blend until it forms a sticky dough.
  3. Scoop into a mixing bowl and stir through all other ingredients using a rubber spatula or wooden spoon. Save a few of each ingredients to sprinkle on the top.
  4. Press mixture firmly into prepared tin. Use wet fingers or the back of a spoon to push everything down really well. Press in the remaining toppings.*
  5. Set aside in the fridge to set for at least an hour. Slice into bars and enjoy! Keeps well in the fridge for up to two weeks or two months in the freezer.
3.5.3226
Notes
*If you don’t have medjool dates, regular dates will work too, just soak them in hot water for 15 minutes before using in the recipe. Save the soaking water to use in smoothies and oatmeal as it’s naturally sweet! 
*To get it really flat and firm, you can add another layer of greaseproof paper on top and sit a book with something heavy on top for 15 minutes before setting in the fridge. This isn’t necessary at all, but I have a thing for perfectly flat bars! 

rocky road bars dairy gluten free

 

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Related

Filed Under: Sweets Tagged With: carob, dairy free, easy recipe, energy bar, gluten free, nuts, sugar free, welleco

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Comments

  1. Jess @choosingchia says

    1st November 2018 at 1:06 pm

    Amazing recipe Bo! Love anything chocolate and these look so healthy too 🙂

    Reply
    • bos.kitchen says

      6th November 2018 at 10:42 pm

      Thank you Jess! Me too, anything that has chocolate and healthy in the same recipe has my attention hehe!

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Easy buckwheat granola 🥣✨super crunchy, ready Easy buckwheat granola 🥣✨super crunchy, ready in 30 mins and totally flexible to whatever you have in your pantry! Have you ever made your own granola before?🤔I’ll never buy it again as it’s soooo easy to make at home and way cheaper and healthier than the shop bought stuff. Buckwheat is having a bit of a revival in my kitchen atm so I had to use it in this recipe, I love the texture and it’s totally gluten free👌This granola is naturally sweet but low in sugar thanks to a little maple syrup and a ripe mashed banana. Delicious with your fave dairy free milk (I used @dugdrinks 🥔 milk), yoghurt, on top of chia pudding or just as a healthy snack! I don’t think I’ve ever made granola and not be able to start snacking on it as soon as it’s out the oven 🤭 gotta be done. 

 Easy buckwheat granola 

- 2 cups rolled gluten free oats (can sub regular oats)
- 1 cup almonds, roughly chopped (can sub pecans or walnuts)
- 1 cup raw buckwheat (or sub more nuts)
- 1 very ripe banana, mashed
- 1/4 cup maple or agave syrup
- 1/3 cup coconut oil, melted
- 1 tbsp vanilla extract

Preheat oven to 150•c and line a cookie sheet with baking paper. Mix oats, almonds and buckwheat together in a bowl. In a small bowl, mix together the mashed banana, maple syrup, coconut oil and vanilla extract. Add to the dry ingredients and stir well until everything is thoroughly coated. Flatten on to prepared cookie sheet in one even layer and bake in the oven for 25-30 minutes, until the edges are just starting to turn golden. Allow the granola to cool throughly, it will get crunchier as it cools down. Break into chunky pieces and store in a jar for a month. 

#healthysnack #granola #granolabowl #cereal #cerealbowl #breakfastrecipe #healthybreakfast #veganbreakfast #glutenfree #plantbasedbreakfast #granolarecipe #breakfastbowl #veganbowls #dairyfree #breakfasttime #eatvegan #veganfood
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