INGREDIENTS

100 g raw pistachios, sans shells
100 g sliced almonds
100 g dried cranberries
Natural sea salt flakes
400 g Green & Black’s Organic Dark 85% Cocoa Chocolate

TO MAKE

Bring 2 cups of water to a simmer in a saucepan on the stove. Break all chocolate into small pieces and place in a glass bowl or jug. Make sure the bowl is big enough so that it sits in the saucepan without touching the bottom. Leave chocolate to melt, stirring occasionally to break up the chunks.

Meanwhile, line a small but deep baking tray or dish with baking paper. Chop pistachios into small pieces and add to tray. Top pistachios with almonds and cranberries and a small sprinkle of salt flakes.

Once the chocolate is melted, pour half the mixture on top of the nut mix. Sprinkle more salt over the chocolate, then pour over the remaining melted chocolate. Using a knife, swirl the nut mixture through the melted chocolate slightly, so the chocolate touches all the nuts and no loose bits are lost when you turn the rocky road out. Refrigerate until set.

Remove from fridge when ready to eat, lifting the baking paper from the pan and turning the rocky road over so the nuts are on the top. Cut into chunks and enjoy! Depending on whether you prefer hard, crunchy rocky road or softer rocky road, you may like to leave the chunks out of the fridge to soften before eating … if you can resist.