Cinnamon pecan rocky road with granola


This might sound a little bit strange, but before I made this health-ified rocky road, I don’t think I’d actually ever tried rocky road before? I’m not quite sure how that’s even possible and surely that kind of thing should not be allowed.. but it’s alright because I think that this batch more than made up for that. Like I said, I’ve never had proper rocky road before so I’m not completely sure, but I think that regular rocky road is usually filled with marshmallows, biscuits and definitely lots and lots of sugars! In order to try and make this version a little more nutritious, I’ve added in granola, sultanas and cacao nibs for that amazing crunchy texture and the chocolate itself is sweetened with maple syrup, instead of regular sugar. Whilst maple syrup is still a sugar, it’s not a refined sugar and I actually prefer the taste as well! The chocolate is made from cacao, which is the raw and unprocessed version of cocoa, so still retains many of the amazing nutrients and antioxidants. 



I was sent these granola products by Planet Organic to try out, so I thought this would be the perfect opportunity to put them to use. This flavour that I’ve used here is flavoured with apple and cinnamon, which works amazingly with the pecan and cinnamon flavours running through the chocolate. The granola also comes in a various other mouthwatering flavours, but I think this one would have to be my favourite.. I just love the warming cinnamon paired with the sweet hints of apple flavour, SO good! All of the granolas are also free of any refined sugars and made from an array of natural, vegan and gluten free ingredients. Speaking of pecans, I’ve actually used pecan butter in the chocolate recipe to add a delicious hint of nutty flavour, as well as a really rich and creamy texture. This does make the chocolate a little bit softer and fudge like, which is so delicious, but will melt a little quicker so don’t leave it out for too long! 


Black Rice Soba Noodle Bowl With Miso Dressing
  1. 40g black rice buckwheat noodles
  2. 1/2 can chickpeas drained and rinsed
  3. Pinch of mild curry powder
  4. Small pinch of turmeric
  5. Sea salt and black pepper
  6. Handful of frozen peas
  7. 50g tenderstem broccoli
  8. 1 heaped tbsp sweet white miso paste
  9. 1/2 clove garlic
  10. 1 tsp rapeseed oil
  11. 1 tsp coconut aminos
  12. 1 tsp honey
  13. Squeeze of fresh lemon juice
  14. Black sesame seeds and fresh coriander to garnish
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  1. Cook the noodles according to the instructions on the packet. Once the noodles are cooked, drain off any excess water and rinse with cold water. (I find that this helps to stop the noodles sticking)
  2. Meanwhile, heat a tsp of rapeseed oil in a frying pan and add in a dash of mild curry powder and turmeric. Add in the chickpeas and sauté over a medium heat until crisp.
  3. Sautee the vegetables in a separate pan with a little oil spray until vibrant in colour and cooked through.
  4. To make the sauce, combine the miso paste, crushed garlic, coconut aminos, lemon juice and honey and mix well.
  5. Add the noodles into the pan with the veggies and carefully toss everything together. Pour over a little of the sauce and gently stir to coat all of the noodles. Continue to heat this over a low heat and add in the spiced chickpeas.
  6. Serve topped with fresh coriander and sesame seeds. If you have any dressing or chickpeas leftover, you can save these to add into a salad or simply make another batch of noodles!
Charley's Health



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