Guilt-free indulgence all year round
Made with cacao and pure maple syrup, it’s completely free from refined sugar but tastes every bit as good (if not better) than its naughtier counterparts.
Vanilla, macadamia nuts and sour cherries make it deliciously moreish – but our favourite part? The delicate aromatic flavour of rose water and scattering of delicate rose petals on top.
Looking as pretty as it tastes, we’re not surprised the foodie folk at Ascension Kitchen recommend this as a Valentine’s Day treat. But we say why wait until then!? With these healthy credentials, this really is a chocolate treat you can indulge in any day of the year.
What you’ll need:
- 1 cup of cacao butter (liquefied)
- 1 cup of 100% pure maple syrup
- 2 scrapped vanilla beans
- 1 tbsp of rose water
- ½ teaspoon of flakey sea salt
- 1 cup of cacao powder (sifted)
- ½ cup of walnuts, ground in food processor to a rough meal
- ½ cup of chopped macadamia nuts
- 1 cup of dried sour cherries
- Edible dried rose petals to sprinkle*
How to make it:
- First, make the base chocolate. Blend the first five ingredients of The Base together till smooth and creamy, then add the cacao powder and give a final blitz.
- Now, add the Rocky. Pour the base into a large mixing bowl, and stir in all the Rocky ingredients.
- Finally, make it pretty. Pour the mixture into an 8 inch pan, lined with baking paper. Sprinkle dried rose petals and happy wishes over the top to decorate, and let set in the freezer for an hour before serving.
Head to the Ascension Kitchen blog to see the fully illustrated recipe.
*Note: Only use flowers specially grown for consuption as flowers from your florist may not always be suitable.
