‘Choccy Road’

This is my take on the classic Australian slice Rocky Road. Here I’ve used lots of nuts, seeds and dried fruit to give the delicious texture and natural sweetness the Rocky Road is famous for.

INGREDIENTS

1 cup mini marshmallows

3/4 cup unsweetened coconut flakes

1/2 cup macadamia nut chunks

1/2 cup shelled pistachios

1/3 cup dried blueberries

1/3 cup pepitas

1 tbsp chia seeds

2 tbsp cacao nibs

500g dark chocolate - the best you can afford (approx 60-80% cacao mass)

1 tbsp coconut oil

1 tsp vanilla bean extract

1 tsp seat salt flakes, plus extra to sprinkle

METHOD

Grease & line a slice tin with baking paper, allowing a bit of overhang.

Combine marshmallows, macadamias, berries, chia seeds, pepitas, most of the coconut flakes and most of the pistachios in a large bowl.

Grab another bowl & mix together cacao nibs, remaining pistachios and coconut flakes. Set both aside while making the ‘road base’.

Place chocolate, oil, vanilla and salt in a heatproof bowl (stainless steel or glass work well here) over a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Stir until melted & smooth.

Add chocolate mixture to marshmallow & nut mixture & stir to coat everything well. Spoon into prepared pan. Sprinkle with cacao nib mixture. Pop into the freezer until set - about 2-3 hours.

Once set, remove from the freezer and let it sit at room temp until its soft enough to cut up with a sharp knife into about 2-3cm square pieces.

Best stored in an air tight container in the fridge for 2-3 weeks - if it lasts that long!

Buon appetito 🍋