Makes 8 R VGN DF GF RSF
Ingredients
60 g (2¼ oz/½ cup) macadamia nuts
30 g (1 oz/¼ cup) unsweetened dried cranberries
20 g (¾ oz/¾ cup) puffed rice, or 30 g (1 oz/¾ cup) puffed quinoa
20 g (¾ oz/¼ cup) shredded coconut
30 g (1 oz/¼ cup) cacao nibs
500 g (1 lb 2 oz) dark unsweetened chocolate, chopped
Method
Line a loaf (bar) tin, measuring about 24 x 13 cm
(9½ x 5 inches), and about 6 cm (2½ inches) deep, with baking paper.
Combine the macadamias, cranberries, puffed rice or quinoa, coconut and cacao nibs in a bowl.
Place the dark chocolate in a small heatproof bowl and set over a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Stir the chocolate until it has melted, then remove from the heat.
Pour the melted chocolate over the dry ingredients and stir to combine. Pour the mixture into the loaf tin and set in the fridge overnight.
When you are ready to serve, remove from the tin and cut into bite-sized pieces using a sharp knife.
Store in an airtight container in the fridge; the rocky
road will keep for up to 2 weeks.
Taline Gabrielian
www.instagram.com/talinegabriel
Published by Murdoch Books/Kyle Books £14.99
