ALLERGY-FREE ROCKY ROAD

 I feel that it’s high time for a sweet recipe. And what could be better than allergy-free rocky road, which does not even require an oven. This recipe is extremely easy to make and very versatile. For example, you can substitute or add other nuts to the recipe, such as pistachios, pecans or walnuts. You could use other fruit, such as crystallised dried ginger, cranberries or apricots. If you have no gluten & dairy-free requirements, make the recipe with milk and/or white chocolate, but do be prepared for the added calories! A helpful hint - the easier way to melt chocolate evenly and not burn it is to place a small saucepan half filled with water on high heat with a small fry pan on top (not touching the water). Place the chocolate in pieces in the fry pan and gradually stir as the chocolate melts due to the heat of the boiling water below.

INGREDIENTS

• 60g gluten-free & dairy-free marshmallows, roughly chopped (available at Coles in the health food aisle)
• 1/4 cup heaped slivered almonds
• 375-400g dark chocolate, melted (at least 70% cocoa and can be cooking chocolate)
• 1/2 cup halved glace cherries
• 1/2 cup shredded unsweetened desiccated coconut
• 1/4 cup dried & crystallised pineapple pieces
• coconut oil, to grease

COOKING 

1. Lightly grease a baking slice pan with coconut oil, making sure to grease the sides well. Place the almonds, marshmallows, cherries, coconut and pineapple pieces in a large bowl. Stir in the melted chocolate well. Spoon the mixture into the prepared pan and place in the refrigerator to set for at least one hour. When set, cut into evenly sized squares using a sharp knife. 

Serves / 10-12

Total Preparation time / 12 minutes (including melting the chocolate)

Total Cooking time / 1 hour / 60 minutes to set 

x E