Deliciously Ella’s Almond Butter Rocky Roads

Ingredients

  • 150g buckwheat groats 
  • 100g cacao butter 
  • 200g oats 
  • 100g pecans, (or pumpkin seeds, if you’re nut-free) 
  • 300g medjool dates, pitted 
  • 2 heaped tbsp almond butter, (or tahini, if you’re nut-free) 
  • 5 tbsp maple syrup 
  • 5 tbsp raw cacao powder 
  • pinch of sea salt 
  • 100g raisins 

Method

  1. Preheat the oven to 200°C (fan 180°C). Pour the buckwheat groats evenly on to a baking tray and bake for 10 minutes, giving the tray a shake halfway through so they all get a bit of colour.
  2. Meanwhile, place the cacao butter in a saucepan and heat gently until melted.
  3. Pour the oats and pecans into a food processor and blitz until they’re fully ground down. Add the dates, almond butter, maple syrup, cacao powder, melted cacao butter and salt. Blitz together to form a really smooth and sticky consistency.
  4. Pour the mixture into a large bowl with the raisins and toasted buckwheat and mix well.
  5. Line a 20cm square brownie tin with baking parchment, pour in the mixture and smooth it down with a spatula. The mix can be pretty sticky, so make sure you press it well into all the corners. Freeze for about 1 hour, then slice into 15 pieces to serve.
  6. Recipe extracted from Deliciously Ella with Friends by Ella Mills, published on 26 January by Yellow Kite, £25 © Ella Mills 2017