Rocky Road

Ingredients

• 135g (3 ⁄4 cup) blackcurrant and chia pieces

• 85g (1 ⁄2 cup) oven-roasted almonds 

• 75g (1 ⁄ 3 cup) glacé ginger

• 35g (1 ⁄4 cup) goji berries, plus 2 tablespoons, extra

• 45g (3 ⁄4 cup) coconut flakes, toasted

• 75g (1 ⁄2 cup) pistachio kernels, toasted

• 1 tablespoon raw cacao nibs

• 500 dark chocolate (85% cocoa), chopped

• 1 tablespoon coconut oil

• Pinch of sea salt

Preparation

Step 1

Grease the base and sides of a 16 x 26cm (base measurement) slice pan. Line with baking paper, allowing the 2 long sides to overhang. Combine blackcurrant and chia pieces, almonds, ginger, goji berries, 1⁄2 cup coconut flakes and 1⁄3 cup pistachios in a large bowl. Combine cacao nibs, extra goji and remaining coconut flakes and pistachios in a small bowl. Set aside.

Step 2

Place chocolate, oil and salt in a heatproof bowl over a saucepan of just simmering water. Stir until melted and smooth. Add chocolate mixture to almond mixture. Stir to combine. Spoon into prepared pan. Sprinkle with cacao mixture. Place in fridge for 4 hours or until set.

Step 3

Remove from the fridge and stand at room temperature for 5-10 minutes to soften slightly. Use a sharp knife to cut into 24 pieces. Keep in a lined airtight container in the fridge for up to 2 weeks.