You know those nights when dinner doesn’t quite satisfy you and you’d feel gypped if you just went to bed? So you search your pantry for something sweet because… you’re entitled to it, right?
Sometimes you have something delicious on hand and other times, it’s a bit of a struggle and you end up eating mushed banana with honey out of sheer desperation. Well, it was one of these times, scouring her kitchen for a sweet treat, that nutritionist Jacqueline Alwill came up with this rocky road recipe.
“It’s funny how sometimes you want to make things with all the jazz and pizazz and then they don’t necessarily work and then one day you think, I have these ingredients, I am going to throw them all into one place and see what happens and… EPIC result. Like this one! The random bit-of-this-bit-of-that turned into this seriously juicy rocky road,” says Jacqueline Alwill.
While some of the ingredients are common household items, there’s one in particular that not everyone would have on hand—and it’s this one that’s the gut-healing guru.
“The fun ingredient (well they’re all fun but you know what I mean) in this one is the Strawberry Jelly we’ve made using our I Quit Sugar pasture-fed gelatin (great for some tummy love). It’s taking the place of the traditional marshmallow and adding some healthful edge to this treat.”
Gelatin helps to seal the gut lining and prevent leaky gut so you can tuck into this midweek treat with zero guilt.
GF | DF | RSF
1 1/2 cups strawberries
1 tablespoon rice malt or honey
3 tablespoons IQS gelatin
1/3 cup water
1/2 cup coconut oil
1/2 cup raw cacao
2 tablespoons rice malt syrup, honey or maple
1 teaspoon vanilla extract
1 teaspoon orange zest
1/4 cup dried figs, sliced
1/4 cup hazelnuts, roughly chopped
1/4 cup dried apricots, sliced
2 tablespoons goji berries
1. To make the strawberry gummies for the marshmallow, place strawberries in blender and blitz to puree.
2. Transfer to a small saucepan, add sweetener (rice malt, maple, honey) and place on medium heat to warm so it is almost hot.
3. Whilst puree is warming, in a separate bowl mix together gelatin and water with a fork — it will become quite solid but don’t worry it won’t stay that way.
4. Once the strawberry puree is warm, pour over the gelatin mix and whisk together until lumps are broken up and the mix is a smooth consistency.
5. Pour into a lined cake or loaf tin and place in the fridge to set for 2 hours. Once set, cut into cubes ready to pop into the rocky road.
6. First make the chocolate by melting coconut oil, add cacao, rice malt/maple/honey and orange zest and whisk until lovely and glossy.
7. Line a loaf or rectangular cake tin with baking paper and arrange half the figs, hazelnuts, strawberry jelly, apricots and goji berries, pour half the chocolate then repeat.
8. Place back in the fridge to set two hours, then slice and eat!