Melt over low-medium heat, until a thick, smooth texture remains. Pour the warm chocolate mixture over the dry mixture and mix until fully combined. Transfer the rocky road batter into a lined pan, brownie pan or loaf pan and spread out evenly. Refrigerate until firm, before slicing into bars. * I used a keto maple syrup.
Turn carefully to coat everything with syrupy chocolate. Tip into a foil tray (I use one 236mm x 296mm / 9¼ x 12 inches), smoothing the top as best you can, although it will look bumpy. Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
Low Carb Rocky Road also makes a lovely gift. Wrap it up in some cellophane paper and tie a ribbon around it for a gift that would be very much appreciated. I know that I would love to receive a gift like this….mmmm!
Keto Rocky Road Recipe (Vegan, Paleo) can keep at room temperature but are best kept refrigerated, for up to 2 months. They are also freezer friendly, and will keep for 6 months. Tried this recipe?