Chocolate Rocky Road Hearts

Chocolate Rocky Road Hearts


  • 1 Cup Cacao Butter
  • 1/3 Cup Cacao Powder
  • 2 tbsp Maple Syrup
  • ½ tsp vanilla extract
  • ½ Cup Puffed Brown Rice and/or Quinoa
  • 2 tbsp Raisins chopped into small pieces

In a bowl sitting over a pan of barely simmering water melt the cacao butter gently. Whisk in the cacao powder and maple syrup together. Pour rice, quinoa and raisins into a bowl to combine. With small silicone chocolate moulds (Lakeland, Amazon etc sell good ones) on a baking sheet, pour in the dry mix to level with the top. With a spoon pour the chocolate mixture on top so that it reaches right to the top. Place tray in the freezer. After an hour pop them out and place in a zip-lock or airtight container. Best served straight from the freezer as soften fast.

They last weeks in there – but they won’t!

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One Comment

  1. I made these as a valentines treat for my husband. Although they weren’t sweet enough for him (he’s not a fan of dark chocolate), my son and I love them! They are keeping beautifully solid in the fridge (our freezer is outside) and I’m sure they will be all gone well before they are past their best!

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