Super rocky road highway

MAKES 20-25 PIECES

60g whole almonds or pecans,

roughly chopped

50g pistachios

50g walnut pieces

35g coconut flakes

500g dark sugar-free

chocolate, pieces or chips

40g goji berries

40g unsweetened

dried cranberries

2 tbsp cocoa nibs

2 tbsp dried rose

petals (optional)

1 Preheat oven to 160oC.

Line a tray with non-stick baking paper. Spread the almonds or pecans, pistachios and walnut pieces on the tray in a single layer and bake for 10-15 minutes or until lightly toasted. 2 At the same time, spread the coconut flakes on another tray lined with non-stick baking paper and toast for 5 minutes or until golden.

3 Remove the nuts and coconut from the oven and cool. Line a round or square cake tin with non-stick baking paper and set aside while you melt your chocolate. Reserve ½ tablespoon each of the nuts and coconut for the top of the rocky road.

4 Heat a medium-sized pot with about 5cm of water to a gentle simmer. Add the chocolate to a metal bowl that sits just over the pot without touching the water and allow the chocolate to gently melt, stirring occasionally with a small spatula.

5 Remove the bowl from the pot and stir in the goji berries and cranberries. Pour the chocolate mixture into your prepared cake tin, smoothing out the top a little. Sprinkle the reserved almond, pistachio and walnut pieces, coconut and the cocoa nibs over the top, as well as the rose petals (if using) and cover the tin loosely.

6 Allow the rocky road to fully set in the fridge for at least 2 hours before slicing up into small, even-sized pieces. Store in a covered container in the fridge for up to two weeks.