I’m always on the look out for tasty recipes which use healthier, more nutritional ingredients to what you might usually use, especially if it results in a diary and sugar-free treat. I’d pinned Rose Rocky Road on Pinterest months previous and have always wanted to give it a try as it just looks to darn beautiful. I have to admit the sourcing of the rose-water and petals was a little bit of a task but now, as is usually the case, I see them everywhere.
1 cup of cacao butter (melted)
1 cup of dark agave nectar
2 scrapped vanilla pods
1 tablespoon of rose-water
½ teaspoon of flakey sea salt
1 cup of cacao powder
½ cup of walnuts, ground in food processor
½ cup of chopped macadamia nuts
1 cup of chopped glacé cherries
Dried rose petals to decorate
- Firstly melt the cacao butter. In order to keep as much of the healthy happiness enhancing phytochemicals in your cacao butter, minimise the use of heat when liquifying it as much as you can. Add the cacao butter to a bowl and blend with the agave nectar, vanilla pods, rose-water and sea salt. Once smooth and creamy, mix in the sifted cacao powder.
- Next, add the walnuts, macadamia nuts and cherries.
- Finally, pour the mixture into an 8 inch pan, lined with baking paper. Sprinkle generously with the dried rose petals and set in the freezer for about two hours.
Source: Adapted from Ascension Kitchen
The Disclaimer Bit: Every ingredient I link to, I have used and have been happy with the result. They are only my recommendation and you are welcome to use whatever brand you prefer.