Vegan Rocky Road

with Cacao Boost

8
Two Hours Fifteen Minutes

To celebrate World Chocolate Day we bring you this amazing Vegan Rocky Road with Cacao Boost. The hardest part of this recipe? Waiting two hours for it to set in the fridge!

Ingredients

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  • 60g of pistachios, shelled
  • 100g of pecans
  • 120ml maple or agave syrup
  • 120ml coconut oil
  • 45g Bioglan Superfoods Cacao Boost
  • 50g of dried cranberries
  • Handful of popcorn

Method

1. Line a 20cm square tin with baking paper.
2. Toast the nuts in a pan on a medium heat for a couple of minutes until slightly golden, then set aside in a bowl to cool.
3. Add the coconut oil and syrup to the pan and heat gently until the coconut oil is melted. Stir in the Cacao Boost, then tip in the rest of the ingredients and coat it well in the liquid chocolate mixture. Pour into the prepared tin and smooth down the surface.
4. Place in the fridge to set for at least 2 hours.
5. Slice into squares and serve. Enjoy!