♬ 'Movie Hits' Various Artists
When I first walked into Islington boxing club a few years ago, one guy stopped skipping and asked if I was in the right place! I remember not seeing a single female and thought 'sh#! what have I got myself into!' I learnt that sometimes you have to step out of your comfort zone and just go for whatever you want to do without someone holding your hand. I kept on going, trained intensely about three times a week with the guidance of amazing teachers and now my whole body and mind is always at peace. Plus I don't have bingo wings!
Three crunchy ingredients in this tray bake make it a punch above the average rocky road.
125g organic unsalted butter
300g Green and Black's dark chocolate
2 tbsp golden syrup
1 tbsp agave nectar
100g chopped hazelnuts
150g gluten free cereal. I used Mesa Sunrise which is basically quinoa, flax and amaranth toasted flakes.
200g coconut palm sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
butter for greasing tray.
Medium sized tray.
First make the honeycomb by heating sugar and syrup until amber coloured and bubbling.
Turn off heat and stir in bicarbonate of soda.
Pour into greased baking tray.
BE REALLY CAREFUL!
Let it cool for a few hours until rock solid, or put in the freezer for a few minutes to speed up the process.
Smash up and keep to one side.
Heat butter, syrup and chocolate in a bowl suspended over boiling water.
Once this has melted pour over hazelnuts, flakes and honey comb. Stir well until everything is covered in chocolate.
Pour in a 20cm x 20cm cake tin, and pop in the fridge for a few hours.
Choco Coco Loco sauce
After this has set, melt 200g Green and Black's chocolate and heat 2tbsp of coconut oil. Mix together and pour over the set rocky road. Put back in the fridge and leave to set overnight.
Chop into small squares and serve. Keep stored in the fridge until they have all gone!