Heat chocolate and coconut oil in a small saucepan over very low heat (or over a pot of simmering water, or in the microwave).
Once melted, add in orange peel and hazelnuts.
If your dark chocolate is not very sweet, you might want to add another 1-2 tablespoon of maple syrup.
Transfer the mass into a small tin (6x6 inch/ 15x15cm) lined with a baking sheet and put it in the fridge until set (about 1 hour).
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Notes
Orange Peel: Feel free to replace the orange peel with your dried fruit of choice such as dried cranberries, raisins, dried cherries, goji berries...
Roasted Nuts: Instead of hazelnuts you could use toasted almonds, macadamia nuts or cashews. No matter which nuts you choose, I highly recommend using roasted ones.
Vegan: Simply use your vegan chocolate of choice.
Oil-Free: Add the chocolate to a heatproof bowl over a pot of simmering water and let simmer until the chocolate is melted. Or put it into a microwave-safe bowl and microwave until melted. That way you won't need any additional oil.
Nut-Free: You could replace the nuts with pumpkin or sesame seeds.
Other Filling Ideas: (vegan) mini marshmallows, other nuts, turkish delight, pumpkin seeds
Storage: Store your rocky road in an airtight container in a cool place. I usually store mine in the fridge. Can be stored in the fridge for about a week- in the freezer for about a month.
All nutritional information is based on third-party calculations and should be considered estimates.
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