ALMOND ROCKY ROAD
14th March 2022
Category
Classical & MKD Recipes
Fat: 34.03g Protein : 3.42g CHO: 5.08g Kcal: 340 CLASSICAL 4.00:1 RATIO 0.83 g CHO per portion
Notes
Mo’s tip: I have used coconut oil instead of cream because it sets so well.
I used a small loaf tin measuring 15cm to 7cm, and I lined it with cling film to make it easy to remove.
Each portion will give: 5.66g fat / 0.57g protein / 0.83g CHO – making them ideal treats / snack
Ingredients
- 20g Cacao butter – SEVENHILLS ORGANICS
- 5g Coconut virgin oil – BIONA ORGANIC
- 3g Puffed rice - KALLO
- 7g Toasted almond flakes - MORRISONS
- 9g Cocoa dark supreme – LINDT 90%
- 20g Sugar free marshmallows
- You will also need a few drops of liquid sweetener.
Instructions
- Chop the nuts (not too fine).
- Cut the marshmallows into equal pieces.
- Melt the cacao, chocolate, and coconut oil over a basin of hot water.
- Stir in the sweetener to taste, add the almonds, marshmallows and puffed rice.
- Place in a small container, smooth over and leave in the fridge to set.
- When set divide into portions, you should get at least 6 pieces.
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