Gut-Loving Rocky Road

Have you got leftover chocolate lying around? Why not melt it down and repurpose it into something new! We know that increasing the diversity of plant-based foods in our diet has an incredible effect on our gut health, risk of chronic disease and immunity. So, get the best of both worlds and squeeze extra plant-based ingredients into this dessert favourite!

Makes 24

Ingredients:

  • 3 Multigrain weetbix

  • 130g dried apricots

  • 1 cup natural popcorn

  • 100g hazelnuts, halved

  • 2 tbsp pepitas

  • 50g walnuts, quartered

  • 30g shredded/desiccated coconut

  • 250g Dark (or any leftover) chocolate

  • 1 tbsp Extra virgin olive oil

Method:

  1. Cut the weetbix and dried fruit into 75mm x 75mm chunks.

  2. Break up the chocolate into a microwave-safe bowl and add the oil. Microwave for 90 seconds and stir. Microwave in further 10 second intervals (if needed) until melted.

  3. Mix all ingredients in a large bowl until well combined.

  4. Divide between 12 silicone cupcake moulds.

  5. Freeze until set.

  6. Pop-out of the moulds, cut into halves and serve.

Recipe adapted from Eat More, Live Well by Dr Megan Rossi

Recipes, KidsMichelle Theodosi