Christmas Rocky Road made with white chocolate and all the flavours of Christmas…. cranberries, pistachios, coconut, almonds, dried mango and of course marshmallows! An easy, fun and gluten free dessert for your family Christmas.
STEP 1
Melt the white chocolate and coconut oil.
STEP 2
Place all ingredients into a large bowl.
STEP 3
Mix together as quickly as possible as the chocolate will start setting.
STEP 4
Quickly pour into tray and spread out evenly.
STEP 5
If the top is looking rough, pour over some extra melted chocolate.
STEP 6
Once set, cut into squares, using a hot knife.
Christmas Rocky Road
This is a really simple, no bake dessert with all the flavours of Christmas, perfect for taking to the family lunch or giving as gifts to friends or the kid’s school teachers at the end of the year. The hardest part of this recipe is melting the chocolate.
I usually melt mine in a bowl over a saucepan with simmering water, but I did have a bit of trouble melting this large amount of chocolate without it seizing up. Admittedly I didn’t chop the buttons into smaller pieces, which would have probably helped. I ended up melting it in the Thermomix after blitzing it to a powder first and adding a small amount of coconut oil.
The chocolate did set really quickly as I mixed the ingredients and I am thinking ti may be from the moisture in the cut ingredients I have used such as the marshmallows and dried mango. It may be easier to choose whole ingredients such as baby marshmallows and leaving out the dried mango.
Have you tried some of my other favourite Christmas recipes;
HOMEMADE GINGER SYRUP
STRAWBERRY SANTAS
WHITE CHRISTMAS SLICE
CLASSIC COCONUT ICE
THERMOMIX CHRISTMAS WREATH PAVLOVA
Christmas Rocky Road
Description
Christmas Rocky Road made with white chocolate and all the flavours of Christmas….. cranberries, pistachios, coconut, almonds, dried mango and marshmallows.
Ingredients
- 500g white chocolate
- 30g coconut oil
- 70g dried cranberries
- 60g sliced almonds
- 50g dried mango
- 50g marshmallows
- 40g pistachios, shelled
- 20g shredded coconut
Instructions
THERMOMIX METHOD
Line a 18 x 28cm rectangular slice tray with baking paper.
Place white chocolate into a clean and dry Thermomix bowl and grate 10 sec / speed 8. Scrape down sides of bowl. Add coconut oil and melt 3-4 minutes / 50°C / speed 3.
Add in remaining ingredients and place the spatula in through lid, then mix 10 seconds / REVERSE / speed 3, or until combined well.
Spread into slice tray and set in the fridge for at least 2 hours. Heat a sharp knife in hot water and slice into pieces.
NON THERMOMIX METHOD
Line a 18 x 28cm rectangular slice tray with baking paper.
Chop the chocolate into small pieces and place into a bowl, along with the coconut oil, over the top of a saucepan with a little simmering water. Don’t stir until you start to see the outer pieces melting, give a quick stir and remove from heat just before all the chocolate has melted. Once off the heat stir through until all has melted.
Place remaining ingredients into a large bowl, pour over melted chocolate and stir quickly to combine. Quickly spread into slice tray and set in the fridge for at least 2 hours. Heat a sharp knife in hot water and slice into pieces.
Notes
If you like, you can pour over a little extra melted chocolate once your slice is in the tray to give the top a nice smooth finish.
WHERE TO BUY DRIED FRUIT & NUTS?
I get all my dried goods from my local scoop and weigh Cape Wholefoods, they also have an online store. It’s a good idea to find a busy dry goods store, so you know the stock is turned over regularly and so as fresh as possible. Pantry ingredients do have a long shelf life but start to lose flavour and nutrients over time.
