Weekend Vibes Rocky Road
Feel the weekend vibes with this mind-blowing rocky road, full of everything naughty but oh so nice. Me? I couldn't stop at one, and I promise this will be the new fave with your friends and loved ones! BB xxx
200 grams dark chocolate (I used Loving Earth)
2 tablespoons virgin coconut oil, plus extra for greasing
1 packet (about 200 grams) gluten free digestive biscuits
1/3 cup gogi berries (or a bit less, go by your taste)
1/3 cup hazelnuts, macadamias or almonds
The Bondi Baker Method
Step 1- Grease and line a small deep freezer safe container with baking paper.
Step 2- Add a small amount of water to a saucepan and place a heat-proof bowl on top. Break the chocolate into chunks, place it in the bowl along with the coconut oil and gently heat, stirring occasionally until the chocolate has fully melted. Yum!
Step 3- Meanwhile, place the biscuits (cookies) in a freezer bag. Press out the air and tie the bag shut. Bash with a rolling pin until you have a mixture of crumbs and small pieces. If your mallows are large, slice them into halves or thirds.
Step 4- When the chocolate has melted, remove from the heat and stir in the biscuits, nuts and berries. Tip into the prepared pan and press down hard with the back of a spoon.
Step 5- Place in the freezer for about 2 hours, until solid, and then using a sharp knife, slice into rectangles about 4 cm (1½ inches) in size. Add a light sprinkle of shredded coconut for decoration. Oh, and you can store in an airtight container in the fridge or freezer, where it will keep for weeks!