Just like the life hidden deep in rainforests, this tropical rocky road has lots of hidden gems in it. It’s a simple no-bake recipe that kids can get involved with too – just make sure you supervise the hot water and the chopping, then let them go to to town on the mixing!
PREP TIME: 2 HOURS
400g white chocolate
100g coconut oil, melted
150g white mini marshmallows
100g desiccated coconut
80g dried papaya cubes
80g dried pineapple cubes
80g red glacé cherries
100g pistachio nuts, de-shelled
YOU WILL NEED
A 20cm x 30cm (12in x 8in) baking tray
1. Line a 20cm x 30cm (12in. x 8in.) baking tray and set aside.
2. Put the white chocolate in a large bowl set over a pan of simmering water and heat gently until the chocolate is fully melted.
3. Add the melted coconut oil and stir together, then remove the bowl from the heat and set aside.
4. In another large bowl, combine all but a handful of the dry ingredients, then pour the melted chocolate over the top and stir it all together.
5. Spread the mixture out in the prepared tray then sprinkle over the remaining handful of dry ingredients to decorate.
6. Place in the fridge to set for 30 minutes, then remove and cut into 12 bars.
Love the recipe? Now buy the book!
The Tropical Cookbook by Alix Carey is published by Summersdale Publishers, price £10.99