Rocky Road With Edge

By Jacqueline Alwill on January 13, 2018 in Food

Would you have a look at that, by Jacqueline Alwill

I’m all for indulging in moderation, but I’m even more for finding simple swaps to create delicious treats that are nourishing and also help to make the more indulgent cravings melt away, like a rocky road pumped full of whole food ingredients that looks and tastes like the real deal, without the guilt that often accompanies such indulgence.
Introducing Rocky Road with Edge. The winner in this one is the strawberry jelly, which takes the place of the marshmallow. I’ve used a pasture-fed gelatin that’s rich in gut-loving nutrients to make the strawberry jelly, and then added whatever fun and nutritious foods were on hand in the pantry to create the chewy, crunchy, creamy, sweet, bitter (and a little bit edgy) rocky road. This Rocky Road with Edge is also gluten, dairy, and refined sugar free.

Ingredients
(serves 10-12)
1 1½ cups strawberries
1 tablespoon rice malt or honey
3 tablespoons IQS gelatin
⅓ cup water
½ cup coconut oil
½ cup raw cacao
2 tablespoons rice malt syrup, honey, or maple
1 teaspoon vanilla extract
1 teaspoon orange zest
¼ cup dried figs, sliced
¼ cup hazelnuts, roughly chopped
¼ cup dried apricots, sliced
2 tablespoons goji berries

Method
1. To make the strawberry jelly, place the strawberries in a blender and blitz to puree, then transfer to a small saucepan, add sweetener (rice malt syrup/maple/honey) and place on medium heat to warm so it is almost hot;
2. While the puree is warming, mix together the gelatin and water with a fork in a separate bowl (it will become quite solid but don’t worry, it won’t stay that way);
3. Once the strawberry puree is warm, pour over the gelatin mix and whisk together until lumps are broken up and the mix is a smooth consistency;
4. Pour into a lined cake or loaf tin and place in the fridge to set for two hours;
5. Once set, cut into cubes, ready to pop into the rocky road;
6. Make the chocolate by melting the coconut oil, then add cacao, rice malt syrup/maple/honey, and orange zest and whisk until lovely and glossy;
7. Line a loaf or rectangular cake tin with baking paper and arrange half the figs, hazelnuts, strawberry jelly, apricots, and goji berries. Pour half of the chocolate and repeat;
8. Place back in the fridge to set for two hours, then slice and eat.

This delicious recipe was provided by local nutritionist and author of Seasons to Share, Jacqueline Alwill. For whole food catering, nutrition workshops, recipes, and much more, please visit www.thebrownpaperbag.com.au.