Rocky road bars
Prep time
Total time
Serves: 12 bars
  • 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
  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.
Recipe by Bo's Kitchen at