Total fat Saturates Salt Sugar Protein
25.3g 3.6g trace 7. 6g 7g1 Place all the nuts into a pan and lightly toast for 5 minutes.
2 Meanwhile, make the chocolate sauce by adding the
melted coconut oil, cacao powder, almond milk and maple
syrup to a blender and blend until smooth. This should
take around 30 seconds.
3 Line a small baking tray with baking paper and add half the
nuts and cranberries. Pour over the chocolate sauce, then
top with the rest of the nuts and cranberries.
4 Place flat in the freezer for 15-20 minutes. Remove and
slice into squares or bars.
TIP These bars will keep in the fridge for up to 5 days in
a sealed container.70g (²/ 3 cup) pecans
70g (½ cup) almonds
50g (¹/ 3 cup) unsalted pistachios
50g (¹/ 3 cup) dried cranberries
40g (½ cup) cacao powder
3 tbsp maple syrup
2 tbsp almond milk
200g (¾ cup) coconut oil, meltedEpic vegan rocky road
By James Wythe (www.healthylivingjames.co.uk)
Serves 6 | Prep 5 mins plus freezing | Cook 5 mins | Calories 320 (per square)