I am the worst when it comes to chocolate. I basically lack discipline in this area, with zero willpower and zero self-control, and so I rarely buy it. But, on occasion I will try a ‘healthier alternative’ of carob or cacao. So if you want something chocolatey minus the chocolate, step on through and I’ll show you how.
Cacao, carob and coconut oil provide a velvety chocolatish (yes, it’s a word) base for you to mix all manner of things into, rocky road style. I’ve added all of my regular fruit and nut pantry staples, including a handful of freeze dried blueberries for added crunch. Diced dried apricots, grated ginger and cacao nibs would also be fab – your imagination is the limit on this one folks.
1 cup of melted coconut oil
3 tablespoons of cacao powder
3 tablespoons of carob powder
2 tablespoons of honey
½ cup of macadamia halves
½ cup of cashews
1/3 cup of pepitas
½ cup dried cranberries
handful of freeze dried blueberries
- Line a 20cm x 14cm tray (or a similar sized loaf tin) with plastic wrap. This is easier than it sounds, but persevere!
- Add all the dry ingredients to a mixing bowl, reserving a little of each of your mix-ins to add to the top after it’s poured in.
- Add the honey and melted coconut oil.
- Mix, making sure you don’t have any lumps of carob or cacao powder.
- Pour into the plastic wrap lined tin.
- Add the remaining nuts and fruit to the top of the slice, scattering them evenly. Pop in the fridge for two to three hours to set.
- Once set, remove from the tray and gently peel away the plastic wrap.
- With a sharp knife, cut the slab into nibble sized pieces – it will splinter and you have yourself a fantastic 3pm slump pick-me-up!
Makes approximately 400g. Do keep these tasty morsels in the fridge though, they’ll melt at room temperature. A recipe inspired from the man who’s always the picture of health, Pete Evans.
Make sure to browse our recipe archives for more great meal ideas and treats to try.