Recipe: Rawsome Rocky Road!

This is a wonderfully decadent treat that lasts in the fridge for over a week (as long as you padlock the fridge...) and you can also freeze it—(really, why?! WHO DOES THAT!)

marshmallows (make first as they need to freeze):

1.5 cups rsoaked,raw cashew pieces 

1/4 cup coconut water

3 tbsp raw coconut nectar (this gives a nice caramel note, but you can use agave)

1/4 tsp VANILLA SEA SALT

1 teaspoon vanilla bean

1/4 cup warmed coconut oil 

Method: Blend everything except the coconut oil, pout this in while the blender is running until everything is smooth. Now pour into a medium baking dish (lined with baking paper so you can pull it out easily) till around 1cm thick. put in freezer for about 2 hours.

crust:

1 cup raw almonds (activated are best but make sure they’re really dry)  

1.5 cups dried coconut

1/8 teaspoon VANILLA SEA SALT

8 medjool dates (make sure you take the stones out.

Method: Blend the nuts and coconut till they are breadcrumb consistency. Then slowly add the dates until the mixture comes together, you can pinch it with you fingers to see. Then press into a 10inch baking dish and set aside.

filling:

1 cup raw cashews 

1 cup ripe avocado

meat from one young coconut

1/4 cup coconut water

1/3 cup raw coconut nectar, or agave 

1/4 tsp VANILLA SEA SALT

2 tsp vanilla extract and seeds from half a vanilla bean 

3/4 cup raw cacao powder

1/4 cup raw coconut oil (warmed to liquid)

Method: Blend all the above on a food processor (mixture too thick for blender) except for the coconut oil, add this in slowly after everything else has come together and is really smooth. Then chop up the following:

1/2 cup chopped raw almonds 

1/2 cup raw pistachios

1/2 cup raw pecans 

½ cup barberries or cranberries (a dried red fruit is what you’re after and not too sweet)

1/2  cup chopped raw chocolate (you can make your own or we’ve used Pana nut chocolate) 

½ cup of coconut chips (not the sweetened ones)

Pour the filling mixture into a large bowl and get ready to work quickly.

assembly: 
First, take the marshmallow from the freezer and remove from the dish (just pull it by the baking paper) . now chop into little cubes and mix in to the filling along with half of the fruit and nut mixture. Then pour everything into the dish with the crust. Use the rest of the fruit and nut mix on the top.

now pop everything back into the freezer for at least 3 hours. take it out about an hour or so before you wish to serve, and it will stay nicely in the fridge thereafter (assuming you have a lock on your fridge).

When serving, I find the first piece is usually a ‘dud’ and won’t look at nice as the rest (enjoy with a cuppa!)  but once you have that first slice out, you can cut it very easily and serve in appropriate portions- remember, it is very rich!!