Pineapple, Coconut & Ginger Rocky RoadÂ
A tropical twist on the classic rocky road, combining the sweet, nutty flavours with a bit of fiery ginger.
Servings: 12
Ingredients
- 200 g dark chocolate roughly chopped
- 100 g unsalted butter sliced into cubes
- 65 g maple syrup
- Pinch of salt
- 80 g ginger biscuits roughly chopped
- 70 g dried pineapple roughly chopped
- 50 g brazil nuts roughly chopped
- 60 g vegan marshmallows halved
- 40 g desiccated coconut
For the toppings
- 5 marshmallows quartered
- 1 tbsp dried pineapple roughly chopped
- 1 tbsp desiccated coconut
Instructions
- Line the bottom and sides of a 18x18cm baking tin with baking parchment.
- Add the chocolate, butter, maple syrup and a pinch of salt to a saucepan. Melt over a low heat and stir until you have a silky liquid. Remove from the heat and leave to cool for 15 minutes.
- Combine the biscuits, pineapple, nuts, marshmallows and coconut in a bowl.
- Pour over the chocolate and stir well to combine.
- Pour out the mixture into the prepared tin and level off the surface. Sprinkle over the toppings.
- Place in the fridge and chill for a minimum of 2 hrs or until firmly set. Slice into 12 squares.