Chop, dice and slice the add-ins as per the list above.
Line a 22-23cm loaf tin with baking paper and set aside.
Rocky road base
Melt the coconut oil in a small pan over low heat on the stove (or in a glass bowl in the microwave) until just melted but not boiling.
Take the pot off the heat (or the bowl out of the microwave) and whisk in the remaining rocky road base ingredients until smooth.
Mix about 80% of the various add-ins into the chocolatey rocky road base.
Pour the mixture into the lined loaf pan and smooth down into as even layer as possible (it doesn't need to be perfect, so don't stress). It will be pretty lumpy but that's how we want it.
Now spread the rest of the toppings over the top of the chocolatey mixture in the loaf pan and press down gently, so that they connect with the chocolatey base (and don't just fall off when you're cutting them).
Then pop into your freezer over at least a couple of hours, or ideally overnight to harden.
Once frozen, take out and let sit on your kitchen counter for 5 minutes or so, then peel off the baking paper (and discard) and cut the rocky road into slices or pieces with a sharp knife.
I then store them in a box, tightly coved with a lid, in the freezer. (If there's more than two layers of your rocky road pieces in the box, then separate them with a clean sheet of baking paper so they don't stick.)
They don't really need defrosting before eating, but if you have cut the rocky road into larger pieces or you have sensitive teeth, then feel free to let them sit on a counter for a while before devouring.
Feel free to substitute other add-ins if you can't find these particular ones, this recipe is very versatile.
The base recipe is based on a popcorn rocky road recipe from the Australian Women’s Weekly cookbook #Veganlife (which is awesome!).
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.