Ruby Chocolate Rocky Road

The idea of rocky road is pretty much that: piles of rocky goodies all coated and glued together with chocolate that doesn't crack when you bite into it (thanks to coconut oil). So although I have used some fairly gourmet ingredients here, don't feel locked into that. Just go with what you have in the cupboard that you think will go well together!

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 266 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ cup slivered almonds
• ½ cup coconut oil
• ½ cup shelled pistachio nuts
• 3 tablespoons freeze-dried raspberries
• 14 ounces ruby chocolate, chopped
• 18 shortbread cookies (such as Walkers®), coarsely chopped
• ½ (10 ounce) package marshmallows, cut into cubes
• 1 ½ ounces candied flowers
• 3 tablespoons coconut flakes

Recipe Instructions

Step 1

Grease a small baking sheet and line it with waxed paper.

Step 2

Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted.

Step 3

Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated.

Step 4

Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.