Popcorn and Goldenberry Rocky Roads

What is not to love about a slab of rocky road? Thick, chocolatey-rich, filled with juicy dried fruits, crunchy nuts, sweet and salty popcorn and creamy delicious chocolate. These bars really do have everything you want in each bite plus they are naturally gluten-free, vegan and require no baking.

After the success of my Fudgy Rocky Road Tiffins, I was really keen to try out a new rocky road chocolatey style recipe but was hesitant to stray away from my original recipe as it just works so well. So, I kept my secret ingredient in these Popcorn and Goldenberry Rocky Roads – the tahini. Stirred into the melted chocolate, it gives these bites a really fudgy and creamy texture and adds a salty element, too.

Popcorn and Goldenberry Rocky Roads

To up the flavour contrasts, I have also used salt and sweet popcorn (I used this one)! Popcorn in rocky road bars is pretty standard for added indulgence and this salty-sweet combo works really well – but you can use whichever popcorn you like. I can imagine crunchy caramel-coated popcorn would be so delicious.

When I made these recently for a group of friends, they all loved the textures in each bite: juicy and sticky dried goldenberries compared to the soft but chewy popcorn and the crunchy nutty hazelnuts. Plus, the cacao nibs on top add a second chocolate crunch to the mix.

Popcorn and Goldenberry Rocky Roads

Simply stir together the melted chocolate and tahini with a little coconut oil (for texture and consistency) and throw in all the other ingredients. Press down and allow to set and that’s all there is to it. Play around with the dried fruits and nuts in the bars for a different rocky road sensational snack each time.

These Popcorn and Goldenberry Rocky Roads take less than 10 minutes to make and just 1 bowl before allowing them to set in the fridge. Chop them up for a delicious afternoon snack with a cup of tea, a quick but impressive dessert and a show-stopping centrepiece at BBQs and picnics. They are naturally gluten-free, vegan, refined sugar-free (depending on your chocolate) and packed full of fibre and chocolatey goodness. Each bite is rich, indulgent, full of flavour and texture.

Popcorn and Goldenberry Rocky Roads

If you are looking for some more raw desserts, how about my Peanut Butter Chocolate Protein Flapjack, Pink bounty Bars, Chocolate Coconut Raspberry Cheesecake Slices or Mint Chocolate Avocado Mousse Pots.

Popcorn and Goldenberry Rocky Roads

• Servings: 12-16 bites
• Time: 10 minutes plus cooling
• Difficulty: easy
• Print

Thick, chocolatey-rich, filled with juicy dried fruits, crunchy nuts, sweet and salty popcorn and creamy delicious chocolate. These bars really do have everything you want in each bite plus they are naturally gluten-free, vegan and require no baking.

Ingredients

• 1 tbsp coconut oil
• 200g vegan chocolate, broken up
• 2 tbsp tahini
• 70g goldenberries
• 28g popcorn
• 50g hazelnuts, roughly chopped
• ¼ tsp salt
• 2 tbsp cacao nibs

Directions

1. Line a container with baking parchment.
2. Melt the coconut oil and chocolate over a bain-marie and stir until melted.
3. Remove from heat and stir through the tahini until smooth.
4. Add the goldenberries, popcorn, hazelnuts and salt and stir to evenly coat everything.
5. Pour into the lined dish and flatten with the back of a spoon before sprinkling with the cacao nibs.
6. Cover and allow to set in the fridge for 2 hours.
7. Allow to come to room temperate and use a sharp knife placed in boiling water to slice into squares. Store the rocky road in the fridge for up to 1 week.

Popcorn and Goldenberry Rocky Roads

I hope you will enjoy these Popcorn and Goldenberry Rocky Roads and please do leave me a comment below. tag me in your creations, too – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With rocky road love x

This recipe is brought to you in collaboration with Natures Heart Superfoods and the popcorn was a gift. All opinions are my own and I am under no obligation to post this recipe, I just love it!