This week we’re featuring recipes from Indy Power’s gorgeous cookbook The Little Green Spoon – top of our Santa lists this Christmas.
Here, Indy reveals the secret recipe to her heavenly Rocky Road.
“Little cubes of nutty, crumbly, chewy heaven. I had to get a bit creative to come up with textures that mirror traditional rocky road, and although these might not be exactly the same, they taste even better! Grain-Free Maple Pecan Granola replaces biscuits, while toasted hazelnuts and pistachios are added for crunch and dates for yummy chewiness. You can sub or add in different nuts and dried fruit, if you like.”
Ingredients
MAKES 9– 12
50g hazelnuts
50g pistachios
100g pitted dates
185ml melted coconut oil
35g cacao powder
75g Granola
35g dried apricots
Instructions:
Preheat the oven to 180°C/350°F/Gas mark 4.
Dry roast the hazelnuts and pistachios for about 10 minutes, until toasted and delicious. Put the dates in a bowl and pour boiling water over them, leaving them to soak for about
10 minutes.
Add the drained dates to your food processor with the melted coconut oil and cacao powder. Blend on high until smooth (ish!) then transfer to a bowl.
Pour in the granola, apricots and nuts and mix well.
Spread the mixture into a 20 cm (8 in) baking tin lined with parchment paper and pop in the freezer to set. When set, chop into little squares.
Store in the fridge.
The Little Green Spoon by Indy Power is €21.99 from Easons. Photography by Martin Poole.
