This paleo and keto rocky road, in its no-bake glory, is ridiculously easy to whip up! Plus, its packed with nutrients and healthy fats!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Whip up a batch of our keto marshmallows (you can always do half the batch, but leftovers are always a good idea in my book!), or buy a sugar free version (see notes!). The one difference is that you'll want to spread the batter onto a baking sheet so it's roughly 3/5-1" thick. Allow to set for 5 hours or overnight. Slice into bite-sized pieces.
Toast the hazelnuts and almonds in a dry skillet or pan over medium/low heat until golden and fragrant, tossing them about every so often (about 5 minutes). Set aside to cool while you prepare the rest.
Line an 8x8" baking pan with parchment paper, set aside.
Melt the chocolate chips and butter in a water bath, stirring constantly until smooth. Remove from heat and allow to come to room temperature (important so as to not melt your marshmallows!).
Add the nuts, marshmallows and blueberries (optional, but highly suggested!) into the chocolate and stir to coat. Press rocky road mix onto the prepared baking dish, cover and refrigerate until set.
Slice into 16 pieces, store leftovers in the fridge for about a week and in the freezer for 3 months.
*If you prefer not to make your own keto marshmallows (they're easy guys!), you can buy these sugar free marshmallows (just keep in mind they're not the cleanest and have Maltitol... but I know some of you peeps like them).
**I like to do a mix of salted and unsalted (just 50/50) for a more complex flavor kick (remember salt is chocolate's bff)! And if paleo or dairy free, feel free to sub with ghee, coconut oil or a nut butter (I looove peanut butter fudge also!).
There are a few things you guys need to consider for the nutrition facts, and mainly it's the chocolate used). Our facts were estimated using Lily's and assuming a yield of 16.