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.
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.
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.
This post is sponsored by WelleCo – all opinions are my own.
- 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
- Line a small baking tin with greaseproof paper (I used an 11"x7" tin).
- Add coconut oil, carob, dates and Super Elixir to a food processor and blend until it forms a sticky dough.
- 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.
- 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.*
- 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.
*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!