Superfood Prune & Pecan Rocky Road

If you want an indulgent yet healthy dessert you can prepare in advance, this scrumptious rocky road is to die for. Packed with fiber-rich Sunsweet prunes that pair perfectly with super dark chocolate, this simple treat will definitely satisfy your sweet cravings without the extra sugar.

Serves:

28 bars

Prep Time:

20 minutes

Cook Time:

2 hours

Jump To Recipe

Desserts

Superfood Prune & Pecan Rocky Road

When it comes to whipping up desserts, I’m all about recipes that are a breeze to make, can be stored with ease, are a hit with everyone, and, of course, tick all the boxes for good health.

Dark chocolate is a surprising hero in the low-sugar department, especially when you opt for 90% cocoa, which practically makes it sugar-free. Yet, it doesn’t skimp on that luscious, deep chocolate flavor we all adore. However, because it tends to be on the bitter side, especially if you’re used to milk chocolate, I’ve introduced prunes into this recipe. They not only bring a natural sweetness to the table but also add a rich, fruity depth and a delightfully jammy texture.

To take things up a notch, we’ve thrown in a medley of toasted coconut, pecans, cacao nibs, and buckwheat, giving this recipe all the makings of the perfect holiday dessert.

@liv.kaplan
AD If you are looking for a decadent yet wholesome recipe to serve after dinner, look no further than this Superfood Prune and Pecan Rocky Road. Complete with fibre rich Sunsweet Amazin Prunes that add some natural sweetness, digestive help and pair perfectly with very dark chocolate. This delicious dessert is great to make ahead, and is something you can feel good about serving (and eating). Sunsweet Prunes are Product of USA. Ingredients * 1 cup pecans, roasted and chopped * 1 cup coconut flakes * 300g dark chocolate (85-90%), broken into equal squares * 1/2 cup almond butter * 1 tbsp coconut oil * 10 drops liquid stevia * 200g Sunsweet® Amaz!n™ Prunes * 1/4 cup cacao nibs * 1/4 cup activated buckwheat Method Toasting the Pecans and Coconut 1. Preheat your oven to 170°C. 2. Spread the pecans on a baking sheet and the coconut on another. 3. Toast the pecans and coconut in the oven for 5-7 minutes or until they are fragrant and lightly browned. Make sure to watch them closely, so they don’t burn. The pecans may need longer, but the coconut will be done quite quickly depending on your oven! 4. Remove from the oven and let them cool. Preparing the Chocolate Mixture 1. Set up a heatproof bowl set over a pot of simmering water, melt the dark chocolate and coconut oil, stirring until smooth. 2. While still over the heat on low, whisk in the almond butter until fully incorporated. 3. Add the liquid stevia and mix until well combined. Remove from heat. Assembling the Bars 1. Line a square brownie tin with baking paper. 2. Layer half of the chopped prunes, toasted pecans, and toasted coconut in the bottom of the lined tin. 3. Pour half of the chocolate mixture over the prune-nut-coconut layer, spreading it evenly. 4. Add the remaining prunes, cacao nibs, and buckwheat as the next layer. 5. Pour the rest of the chocolate mixture over the second layer and spread it out evenly. 6. Place the prepared tin in the fridge for at least 2 hours to let the bars set. Alternatively, you can place it in the freezer for about an hour for a faster setting time. 7. Once set, remove from the tin and slice into 28 bars. Store in the fridge. #Sunsweetprunes #healthyrockyroad #rockyroadrecipe #healthydessert
♬ original sound – Liv Kaplan