Rocky Road (gluten-free, dairy-free)

Everyone can enjoy Indy Power's gluten and dairy free Rocky Road from The Little Green Spoon. Packed with naturally sweet ingredients, you can enjoy this sweet treat guilt-free!

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Little cubes of nutty, crumbly, chewy heaven. I had to get a bit creative to come up with textures that mirror traditional rocky road, and although these might not be exactly the same, they taste even better! Grain-Free Maple Pecan Granola replaces biscuits, while toasted hazelnuts and pistachios are added for crunch and dates for yummy chewiness. You can sub or add in different nuts and dried fruit, if you like.

Makes 9-12


50 g (1¾ oz/⅓ cup) hazelnuts
50 g (1¾ oz/⅓ cup) pistachios
100 g (3½ oz/¾ cup) pitted dates
185 ml (6¼ fl oz/¾ cup) melted coconut oil
35 g (1¼ oz/⅓ cup) cacao powder
75 g (2⅔ oz/⅔ cup) Grain-Free Maple Pecan Granola
35 g (1¼ oz/⅓ cup) dried apricots or other dried fruit

Essential kit

You will need a 20 cm (8 in) baking tin and a food processor.


Preheat the oven to 180°C/350°F/Gas mark 4.

Dry roast the hazelnuts and pistachios for about 10 minutes,
until toasted and delicious. Put the dates in a bowl and pour
boiling water over them, leaving them to soak for about
10 minutes.

Add the drained dates to your food processor with the melted
coconut oil and cacao powder. Blend on high until smooth
(ish!) then transfer to a bowl.

Pour in the granola, apricots and nuts and mix well.

Spread the mixture into a 20 cm (8 in) baking tin lined with
parchment paper and pop in the freezer to set. When set,
chop into little squares.

Store in the fridge.

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