Coconut rocky road recipe
A crowd-pleasing sweet that you can mix up each time. If you’re eating this out and about, transport it in a cool bag with an ice pack as the chocolate will start melting after 20 minutes. On very hot days I’d recommend popping your container of rocky road in the freezer for an hour or so first. Just be careful that the nuts aren’t still frozen before you eat it, for fear of a chipped tooth.
Prep time: 10 minutes, plus chilling | Cooking time: 5 minutes
MAKES
16-20 pieces
INGREDIENTS
120ml coconut oil
200g good-quality dark chocolate, roughly chopped
100g pitted dates (about 5 large dates, weight once pitted), roughly chopped
150g biscuits of your choice, roughly broken up
50g coconut flakes, or use extra biscuits or nuts
50g mixed dried fruits (go for colourful ones like cherries or cranberries if you can)
100g mixed unsalted nuts (I like pecans, hazelnuts and pistachios for colour )
Optional extras such as chocolate chips, chopped chewy popcorn, puffed rice, puffed quinoa or freeze-dried raspberries, to sprinkle over the top
METHOD
Set a medium heatproof bowl over a saucepan of strongly simmering water (don’t let the bottom of the bowl touch the water) and gently melt the coconut oil with the chocolate, stirring regularly until smooth and glossy.
Meanwhile, line a container, about 20 x 20cm or 27 x 20cm, with baking paper or parchment. Preferably pick one with a tight-fitting lid so it’s ready to go on your travels.
Place the dates and a tiny pinch of sea salt in a food processor, then pour in the melted chocolate mixture. Blitz until smooth. That little touch of salt brings out the caramel flavours of the date and complements the chocolate so don’t skip it!
Once smooth, stir in the biscuits by hand along with the coconut flakes and the dried fruit and nuts, then transfer to the container, pressing down and pushing into the corners and flattening the top so it’s even. Sprinkle any extras on top. Pop the lid on and leave to set in the fridge for two to three hours, or to speed up the chilling process pop into the freezer.
Once fully set, slice into squares or fingers and serve, or leave in the fridge until ready to enjoy. If you’ve popped it in the freezer, defrost before serving.
