SUPERFOOD ROCKY ROAD

INGREDIENTS

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

85g (1⁄2 cup) oven-roasted almonds

75g (1⁄3 cup) glace ginger 35g (1⁄4 cup) goji berries 2 tbsp extra goji berries 45g (3⁄4 cup) coconut flakes, toasted

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

1 tbsp raw cacao nibs 500g dark chocolate (85% cocoa), chopped

1 tbsp coconut oil

Pinch of sea salt METHOD

1. Grease the base and sides of a 16 x 26cm (base measurement) slice pan. Line with baking paper, allowing the two 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.

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 four hours or until set.

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 two weeks.

Recipe: Katrina Woodman Photo: Guy Bailey