Ingredients

• 60 g Almonds
• 140 g Butter (unsalted)
• 260 g Dark Chocolate (sugar free)
• 25 g Freeze Dried Raspberries (crumbled, optional)
• 150 g Hazelnuts
• 160 g Keto Marshmallows

Instructions

• 1. Make our Keto Marshmallows. The whole batch is not needed for this recipe, store the leftovers to enjoy with an Ultra Lite friendly hot chocolate.
• 2. Once marshmallows are set for 4-5 hours (or overnight), cut 160g of marshmallow into bite size pieces using scissors and place into a large glass bowl.
• 3. Heat a dry pan over low-medium heat and roast almonds and hazelnuts for 5 mins until golden brown. Set aside to cool.
• 4. Melt chocolate and butter together in a water bath over medium heat and stir constantly until well combined. Once melted, set aside to cool to room temperature.
• 5. Add roasted nuts and freeze dried raspberries to the glass bowl with marshmallows. Pour in the melted chocolate and stir until ingredients are coated.
• 6. Line a square or rectangle pan with baking paper. Press rocky road mix into the lined pan and refrigerate for 1 to 1.5 hours or until set.
• 7. Slice into 20-25 pieces, depending on your preferred size.