CRANBERRIES & CREAM ROCKY ROAD (SUGAR-FREE)

MAKES 24

PREP AND COOK: 20 MINS

• 1 cup (120g) slivered almonds • 2 x 70g packets sugar-free

marshmallows

• ¾ cup dried cranberries,

chopped

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper

2cm above pan edges.

2 Spread almonds over an oven tray. Cook in a moderate oven (180°C) for about 5 minutes, or until lightly golden. Cool.

3 Combine almonds, marshmallows, cranberries, stevia and ¾ cup of the coconut in a large bowl.

4 Heat copha in a medium heatproof bowl sitting over a saucepan of simmering water, stirring until melted.

Add chocolate.

Stir until smooth.

Remove from heat. Add to almond mixture. • 1 tblsp stevia

• 1 cup desiccated coconut • 75g copha

• 2 x 100g blocks no-added-sugar creamy white chocolate, broken into pieces

Stir quickly until well combined. 5 Press mixture with the back of a metal spoon firmly into prepared pan. Sprinkle with remaining coconut. Cover and refrigerate overnight until firm. 6 Cut into squares to serve.