Peanut Butter Buckwheat Rocky Road

August 27, 2017

 

If you only make one recipe from my blog, please for the love of god make it this. These peanut butter buckwheat rocky road are what dreams are make of. Seriously. They are just so crunchy, so creamy and so gooey, combining both sweet and salty within one piece of chocolaty heaven. It’s safe to say, I’m obsessed.

 

The Plant Based Londoner is allll about that nourishing indulgence. The food you eat should be absolutely delicious whilst benefitting your body at the same time. Healthy eating shouldn’t be boring and you shouldn’t have to avoid your favourite foods. It should be sustainable and actually enjoyable. That’s why I’m suchhh a big fan of making healthy treats that push out those that are highly processed and refined sugar loaded. These peanut butter rocky road use only natural sugar from dates and are packed full of whole, healthy fats to keep you satisfied.

 

Ingredients: makes 8

 

For the rocky road

1 cup of cashews

¾ cup of medjool dates, chopped

½ cup of buckwheat groats

3 tbsp of cacao powder

3 tbsp of peanut butter

¼ cup of desiccated coconut

 

For the peanut butter layer

5 tbsp of smooth or crunchy peanut butter

 

For the chocolate

¼ cup of coconut oil

2 tbsp of cacao powder

1.5 tbsp of almond butter

 

 

Start by blitzing the cashews in a food processor until crumbly and no large pieces remain. Add in the chopped dates, cacao powder and peanut butter with the cashews and blend until a stiff dough forms. You can then add the buckwheat groats and desiccated coconut and blend for a few seconds, ensuring they are combined into the mix but so the buckwheat groats are still whole. This creates that amazing crunch against the gooey dates. Press the mix firmly into a lined tin, around 1 inch thick.

 

Spread the peanut butter over the chocolaty base evenly and place in the freezer to set for a few hours. I love the brand Meridian the best as they use minimal, quality ingredients and it tastes fab. Make the chocolate layer by melting the coconut oil in a pan with the almond butter and cacao powder. Whisk gently until smooth then pour over the rest of the rocky road. Give it another half hour or so to set before cutting into squares and enjoying. Be warned, it does get a bit messy!

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SEASONAL FEASTING & NORISHING INDULGENCE.

 

I'm Megan, nutrition coach and wellness enthusiast, recipe developer, content creator and avid nut butter addict. 

Welcome to my blog, where you'll find a selection of nourishing yet oh so indulgent recipes, recommendations on the most amazing places to eat in the capital (and across the globe) + endless nutritional information, tips and advice. 

Feel free to get in touch with any content writing requests,  food photography queries or blog collaborations. If you have any questions regarding nutrition coaching, send me an email at 

mmhallett@hotmail.co.uk to talk all things food! 

@MEGANHALLETT

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Institute of Integrated Nutrition Cert. Holistic Health Coach, studying Nutritional Therapist (College of Naturopathic Medicine), recipe developer, food writer and photographer. Cookbook AUTHOR.

Email me for any holistic health coaching enquires (visit the work with me page for more info), food or recipe writing projects -mmhallett@hotmail.co.uk