This super simple version of the classic Rocky Road is truly decadent and versatile. Chock full of polyphenols from the cacao and cranberries, plus lots of nutritious protein from the tahini and nuts, these bars are rock stars! A brilliant way to curb sweet cravings and packed with calcium, iron and zinc.
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Pop and Rock Bars
- Line a large loaf baking tin with baking parchment paper and set aside.
- In a large saucepan melt the coconut oil, then stir in the cacao powder, maple syrup and tahini until everything has combined to make a smooth sauce.
- For younger children first pulse the nuts and popcorn in a food processor to prevent choking risk. This is not necessary for older children and adults.
- Sprinkle in all the other ingredients and gently stir to coat them all in the sauce.
- Carefully pour the mixture into the loaf tin and using a silicone spatula press it down and into the corners.
- Pop it in the freezer for a minimum of 2 hours before removing. Cut into slices, then cut each slice into 2 or 3 chunks to serve.
- Swap the popcorn for popped quinoa or popped amaranth to make these bars corn/maize-free and grain-free.
- The nuts and fruits I’ve used can easily swapped for which ever ones you have in your cupboards, or pumpkin/sunflower and hulled hemp seeds if you are a nut free family.
- Sesame-free – switch tahini to cashew or almond butter or sunflower butter.
- Store in a sealed container in the fridge or the freezer for up to 3 months.