Healthy Rocky Road Recipe
This healthy rocky road is made with dark chocolate, fresh berries, nuts, and no marshmallows. Ready in just 5 minutes plus chill time, it's a naturally gluten-free treat perfect for any occasion.
Servings: 12
Calories: 154kcal
Equipment
- lunchbox lined with parchment paper The dimensions of the lunchbox I used were: Width 15cm, Height 6cm, Length 21cm
- microwave safe bowl for melting the chocolate
Ingredients
- 100 g blueberries about ¾ cup
- 100 g raspberries about ¾ cup
- 40 g pecans about ⅓ cup
- 40 g pistachios about ¼ cup
- 200 g dark chocolate I used 85%
- 20 g smooth peanut butter optional about 1 tablespoon
- 2 tablespoon shredded unsweetened coconut optional
Instructions
- Line your lunchbox or baking pan with parchment paper, leaving a flap hanging out on two opposite ends so you can lift the rocky road out easily once it's set.
- Add the blueberries, raspberries, pecans, and pistachios to the lined container. Scatter them evenly across the bottom.
- Melt the dark chocolate with the coconut oil in small increments to avoid burning. You can do this in the microwave in 15-30 second bursts, stirring between each interval, or use a double boiler on the stove. Stir until completely smooth and melted.
- Pour the melted chocolate over the berries and nuts in the container. Use a spatula to spread it out evenly, making sure everything is coated.
- Optional: Drizzle or swirl the peanut butter over the top of the melted chocolate for a marbled effect. Sprinkle shredded coconut on top if desired.
- Place the container in the freezer for 1 hour or in the fridge for 3-4 hours until completely set and firm.
- Once set, lift the rocky road out of the container using the parchment paper flaps. Place it on a cutting board and use a sharp knife to cut it into 12 pieces (or more for smaller portions). Enjoy!
Video
Notes
Chocolate percentage: I recommend using 70-85% dark chocolate. The higher the cacao percentage, the lower the sugar content and the richer the chocolate flavor. I used 85% Lindt which pairs perfectly with the sweet berries.
Fresh berries only: Do not use frozen berries as they release too much moisture when thawed and can cause the chocolate to seize.
Storage:
- Fridge: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze for up to 2 months in an airtight container. Thaw in the fridge before eating or enjoy straight from the freezer.
- Room temperature: Not recommended due to fresh berries and chocolate softening.
- Use fresh berries only for the best texture
- Work quickly once chocolate is melted as it sets fast
- Line pan with parchment paper for easy removal
- Use a sharp knife and wipe clean between cuts for neat squares. Heat the knife in a cup of hot water before slicing to make slicing easier.
Nutrition
Calories: 154kcal | Carbohydrates: 10g | Protein: 3.4g | Fat: 12.6g | Saturated Fat: 5.5g | Polyunsaturated Fat: 1.43g | Monounsaturated Fat: 2.53g | Cholesterol: 0.33mg | Sodium: 4.77mg | Potassium: 284mg | Fiber: 1.3g | Sugar: 3.5g | Vitamin A: 1.32IU | Vitamin C: 2.82mg | Calcium: 12.37mg | Iron: 1.12mg
