Somewhere between a rocky road and a chocolate crispy bar are these yummy vegan no-bake, super fast chocolatey nibbles! These are really easy and quick to make… 10 minutes easily once you have everything out and ready to go.
You’ll need a few non-supermarket ingredients for this (well, one mainly) which I order online Wholefoodsonline and that is cacao butter. I find the use of cacao butter in making my vegan/plant-based chocolate recipes gives a much firmer result. I see many recipes which use a combination of coconut oil, cacao powder and sweetener (maple syrup/agave etc), which tastes great and I also add to this recipe, but I find you then have to keep the creation in the freezer else it all starts to melt. Whereas the use of cacao butter and cacao powder actually sets and while I still find it best to keep the finished result in the fridge it can be enjoyed without cracking your tooth from freezing it.
If you don’t want to use cacao butter I suppose you could try this using cacao powder, coconut oil and maple syrup as per the top coat of this recipe… let me know if you give it a go. I’d be keen to know how it sets.
ingredients (makes 16 bites);
- 150g cacao butter chips/chunks
- 3 tbsp cacao powder
- 3 tbsp date syrup
- pinch of salt
- 150g puffed quinoa
- 50g dried cranberries
- 40g dried apricots – chopped into small pieces
- 40g almonds, chopped (or any nuts of your choice)
- 3 tbsp melted coconut oil
- 3 tbsp maple syrup
- 1 tbsp cacao powder
what you need to do;
Start with placing the cacao butter in a heatproof bowl over a pan of hot water. You don’t need to simmer it as the cacao butter should melt gently from the heat of the water underneath. Once almost melted use a whisk to help the remaining bits melt.
Remove the bowl from the pan and whisk in the cacao powder and date syrup. Keep whisking to help the mix cool. After a couple of minutes of whisking/stirring stir in the dried fruit, nuts and finally the puffed quinoa. Use a spatula to coat everything in the chocolate mix then pour it out into a lined square tin. Spread and even the mixture out with the back of a spoon and place in the freezer to set for 15 minutes.
In the meantime, make the chocolate top by combining the melted coconut oil, maple syrup and remaining cacao powder. Whisk until smooth and shiny. Once the rocky road has set, pour this over the top and spread out into a thin and even layer. Put the whole lot into the fridge to set. When ready simply cut into bite size pieces and enjoy.
You can keep these stored in an airtight container in the fridge for a week… if they last that long!