| Prep Time | 10 mins plus setting time |
| Cook Time | 5 mins |
| Servings |
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Ingredients
- 1/4 cup almond slices
- 1/4 cup pumpkin seeds (pepitas), roasted
- 1/2 cup dried cranberries
- 1/4 cup mini marshmallows
- 1 tbs chia seeds
- 17 oz Dark chocolate 70%
- 2 tbs coconut cream
Ingredients
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Instructions
- Line a small rectangle pan with parchment paper.
- Combine almonds, pumpkin seeds, cranberries, marshmallows and chia seeds in a bowl.
- Melt chocolate in a saucepan on the stovetop or in the microwave and then stir through the coconut cream. Pour the chocolate into the nut and fruit mix and combine well.
- Spoon into the prepared pan, cover and place in the fridge for a few hours, until set.
- Once firm, use a sharp knife that you’ve dipped in boiling water and slice rocky road into 24 pieces.
- One piece is one serving. Leftovers can be stored in an airtight container in the fridge for a week or freeze for up to 3 months.
Recipe Notes
This recipe contains 148 calories per serve and costs only $0.38 per serve.