Dark chocolate and nut rocky road

By Blua | Digital health by Bupa

Published 2 December 2024

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diabetes friendly dessert snack cakes and slices

This video duplicates the information in the recipe below. It shows the steps as described in the method and only has music as an audio track.

Let’s face it: the secret to a good rocky road is as much about the combination of textures as it is flavours.

It’s actually really simple to make everyone’s favourite festive treat healthier. Just remove the lollies and use a quality dark chocolate that’s at least 70% cocoa. The cranberries and pistachios add some festive colour to this recipe, the Brazil nuts are packed with good fats, and the puffed brown rice means plenty of gut-loving fibre (plus a big hit of crunch!). The coconut oil is completely optional and just makes the chocolate glossier when it sets.

Prep time

20m

Cook time

Serves

Ingredients

1/2 cup hazelnuts, skin on
1/2 cup pistachios, shelled
1/2 cup Brazil nuts, whole
1/2 cup shaved coconut
2 cups puffed brown rice
1 cup dried cranberries, unsweetened or lower-sugar variety
300g low-sugar dark chocolate, melted
1 1/2 tbsp coconut oil, melted (optional)

Method

Step 1:

Pre-heat oven to 180°C.

Step 2:

Line a tray with baking paper and roast the hazelnuts in a single layer for 8 to 10 minutes in the oven. Remove and set aside to cool.

Step 3:

Once cool, pour the roasted hazelnuts into a mixing bowl along with the pistachios, Brazil nuts, shaved coconut, puffed brown rice and dried cranberries. Stir to combine.

Step 4:

In a second bowl, whisk the melted chocolate with the coconut oil (if you’re using it), then pour over the other ingredients. Mix well until everything is coated in chocolate.

Step 5:

Transfer the mix into a lined slice tin (approx. 26cm x 16cm) then refrigerate for 2 hours or until set.

Step 6:

Cut into individual pieces and enjoy!