Recipe | dessert

Rocky Road Hazelnut Caramel



By: Nellie Ohlsson
Photo: Nellie Ohlsson

10 pc portions


  • 1 st Hazelnut Caramel
  • 1 dl melted coconut oil
  • 3 tbsp cocoa
  • 2 tbsp almond milk
  • 1 dl puffed rice
  • 0.2 dl chopped nuts or seeds
  • 0.5 dl chopped dates or raisins
  • 0.5 dl coconut flakes or coconut chips
  • a little honey/agave syrup
  • 1 ml measuring spoon cinnamon/cardamom or vanilla powder
  • Flake salt


Melt the coconut oil in a saucepan, chop the bar into small pieces. Add the other ingredients and stir. Line a small tin with baking paper and pour in the batter to create an even layer. Sprinkle with flake salt. Place in the freezer for a while and then cut into pieces.

Tip! Keeps for several months in the freezer, but we promise it will all be gone long before that. Best eaten directly from the freezer.

Nutri­tio­nal value per serving Energy Fat Carbohydrates Protein
Nutritional value per treat 196 kcal 17 g 7 g 3 g

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