500 grams dark chocolate, chopped roughly
¾ cup goji berries
¾ cup each pecans, pistachio nuts and coconut chips
1 cup puffed rice (you could also use puffed millet)
freeze-dried fruit (I used raspberries and mandarins), optional
Line a 23cm-square cake tin with baking paper.
Put the chocolate in a large heatproof bowl. Sit the bowl on top of a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Heat until the chocolate is melted and whisk until smooth. Stir through the remaining ingredients.
Press the mixture firmly into the tin. Sprinkle with freeze-dried fruit, if using. Place in the fridge to set for 2 hours.
Use a hot knife to cut into pieces. Rocky Road will last for 3 weeks in an airtight container.