Name: Wholesome protein rocky road
Ingredients: Makes 8-12; 450g vegan-friendly chocolate; 2 tbsp solid coconut oil or cacao butter; 1 scoop Whole Earth & Sea Fermented, Organic Proteins & Greens – Organic Chocolate; ½ cup toasted almonds, chopped; ½ cup freeze-dried raspberries; ½ cup puffed grains of choice (e.g. puffed rice, quinoa, millet or more nuts/coconut); ¼ cup shredded coconut; ¼ cup pistachios, chopped

Ingredients

Makes 8-12

450g vegan-friendly chocolate
2 tbsp solid coconut oil or cacao butter
1 scoop Whole Earth & Sea Fermented, Organic Proteins & Greens – Organic Chocolate
½ cup toasted almonds, chopped
½ cup freeze-dried raspberries
½ cup puffed grains of choice (e.g. puffed rice, quinoa, millet or more nuts/coconut)
¼ cup shredded coconut
¼ cup pistachios, chopped

Method

Line an 8×8 inch baking tray with baking paper.
Place vegan-friendly chocolate and coconut oil or cacao butter in a large heat-proof bowl over a pot of simmering water (bain-marie style).
Allow the chocolate to gently melt then remove from heat. Mix the protein powder and set aside to cool slightly.
Set aside 1-2 tbsp of each of the ‘mix-ins’ (nuts, raspberries, grains, coconut) for decorating the rocky road later. Add the majority of the mix-ins to the melted chocolate and stir until just combined.
Pour the rocky road mixture into your lined bake tray.
Scatter the remaining ingredients on top of your rocky road. Press them slightly into the rocky road.
Refrigerate the rocky road for 2 hours or until firm.
Cut with a sharp knife and enjoy!

TIP: Leftovers can be stored in an airtight container in the fridge for 1-2 weeks or in the freezer for up to 1 month.

Recipe by Anthea Cheng for Whole Earth & Sea