Nutty goji berry rocky road

Dark chocolate, crunchy peanut butter, goji berries and four kinds of nuts come together in this superfood rocky road.

Nutty goji rocky road. Credit: Freshly Picked with Simon Toohey

• serves

  6

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 400 g 70% dark chocolate
• 2 tbsp coconut oil
• 3 heaped tbsp crunchy peanut butter
• ½ cup goji berries
• ½ cup pistachios, roughly chopped
• ¼ cup macadamias, roughly chopped
• ¼ cup almonds, roughly chopped
• ¼ cup crushed peanuts
• 1 tsp sea salt flakes

Freezing time: at least 3 hours.

Instructions

1. Grease a 18 cm x 28 cm x 3 cm deep baking tray and line with baking paper. Set aside.
2. Half fill a small saucepan with water and bring to a boil.
3. Roughly chop the chocolate and place it into a large glass bowl with coconut oil and peanut butter.
4. Reduce water to a simmer and place a glass bowl over the saucepan, making sure the bowl doesn’t touch the water. Stir the mixture with a rubber spatula until all of the chocolate has melted.
5. Remove bowl from heat and add the goji berries, pistachios, macadamias and almonds into the chocolate mixture and fold until dry ingredients are well combined.
6. Pour mixture into prepared tray. Sprinkle with crushed peanuts and sea salt.
7. Place a tray in the freezer for at least 3 hours or overnight before slicing. Keep in an airtight container in the fridge for up to 2 weeks.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.