Nutty coconut rocky road

Photographer: Steve Brown

This coconut rocky road is a feel-good twist on a classic – dairy free, gluten free and vegan, with dark chocolate and tropical mango notes. Perfect for entertaining or gifting!

Serves: 8

Time to make: 20 mins , plus 2 hours chilling

Ingredients

More weights & measures

200g vegan dark chocolate, chopped
2 teaspoons coconut oil
¹⁄³ cup desiccated coconut, toasted
¹⁄³ cup pecans, roasted and finely chopped
¼ cup pistachios, finely chopped
2 tablespoons dried cranberries, finely chopped
2 slices dried mango, finely chopped

Instructions

Stay Awake

1 Place a few centimetres of water in a medium pot and bring to the boil over high heat, then reduce the heat so the water is just simmering. Place chocolate and coconut oil in a heatproof bowl and carefully place over top of the pot, making sure the bottom of the bowl doesn’t touch the water. Melt the chocolate, stirring occasionally until smooth. Stir through ¾ of the desiccated coconut. Remove bowl from heat and set aside to cool slightly.

2 Line a baking tray with baking paper (make sure the tray fits into your fridge).

3 Pour the chocolate mixture over the baking paper and spread out to make a 25cm square. Evenly sprinkle the remaining ingredients and coconut over the top.

4 Place in the fridge for 2 hours until chocolate sets. Snap into pieces to serve.

Nutrition Info (per serve)

Calories 256 cal

Kilojoules 1070 kJ

Protein 3 g

Total fat 17 g

Saturated fat 8.3 g

Carbohydrates 23 g

Sugar 19 g

Dietary fibre 2.2 g

Sodium 15 mg

Calcium 23 mg

Iron 1.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.