I’m working with the Almond Board of California to create the ultimate beauty boosting snack recipe, Almond Rocky Roads! These babies are packed full of almonds which are an amazing ingredient for a beautiful you. Almonds contain an astounding amount of the beauty boosting antioxidant Vitamin E, with just a handful giving you 60% of your recommended daily intake.
Often If my skin is going through a tough time, whether it’s very dry from the cold weather or starting to break out, alongside natural beauty products I’ll look to my diet for support. I’ll make sure to include omega rich foods like almonds in my everyday, and after creating this recipe I think I’ll continue to do so!
As delicious as almonds are on their own, my favourite way to eat them is in this lump of crunchy chocolate goodness. These Almond Rocky Roads may be a million miles healthier than any store bought version, but trust me they don’t lack any of the flavour. Gooey, rich, chewy and crunchy, I’ve got all the textures and flavours of the classic but with adapted ingredients to make it a treat for your body not just your tastebuds.
The Almond Rocky Road is made from an array of natural ingredients, that compliment each other perfectly. We start by binding together almond butter and dates which come together to make a sweet and sticky mixture, we then flavour this with raw cacao powder to get that rich chocolatey taste. To make sure it hardens in the fridge we add melted coconut oil, which not only adds to the silky smooth consistency, but is another great source of beauty boosting omegas. To give the rocky road the classic crunch we’re breaking up oatcakes (dry oat crackers/biscuits), adding some juicy sultanas and then, of course, chucking in the delicious California Almonds.
It’s simple to make and a real crowd pleaser.
2 cups Medjool dates
2 cups almonds
3/4 cup almond butter
3/4 cup coconut oil
1 cup cacao powder
1 cup sultanas
6 oatcakes (dry oat biscuits)
1) Pitt the dates and add them them to a saucepan with 1/4 cup of water, bring to the boil and reduce to a simmer for 3-5 minutes until the dates are soft. Drain the water and add the dates into the blender.
2) Melt the coconut oil and add it to the blender with the almond butter and cacao. Blend up until a smooth mixture. Pour out of the blender into a mixing bowl and let it cool.
3) Add the whole almonds and sultanas to the bowl and stir into the chocolate mix.
4) Break up the oatcakes into thumb nail sized pieces and add to the mixing bowl.
5) Give the mix a really good stir, and pour into a brownie tin.
6) Place in the freezer for 60 minutes until totally hard and crunchy, and store in the fridge.
7) Slice, serve and enjoy