Brighten up your day with this delicious fruit-packed dark chocolate, almond and sea salt rocky road from Bake Off star Crystelle Pereira.
MAKES 25 SQUARES
140g whole almonds
50g toasted coconut chips
140g ginger snap biscuits
100g dried cranberries
1 tsp flaky sea salt
250g dark chocolate (70% cocoa works best)
100g coconut oil
3 tbsp stem ginger syrup
2 tbsp desiccated coconut
- Preheat the oven to 180C/160C fan/gas 4. Line a 23cm x 23cm tin with parchment. Roast the almonds on the tray for 10-15 minutes. Cool, then chop roughly (but not too finely) and add to a bowl with the coconut chips.
- Put the ginger snaps in a resealable food bag, seal tightly then bash with a rolling pin to break into medium chunks (make sure not to crush too finely). Add to the bowl with the almonds and coconut chips. Then add the cranberries and 1⁄2 tsp sea salt.
- Half fill a small saucepan with water and set over a low heat. Place a large bowl on top, making sure the base does not touch the water. Put the dark chocolate and coconut oil in the bowl and heat until melted, then stir in the ginger syrup until combined.
- Take the bowl off the heat and stir in the almond mixture until combined. Transfer to a baking tin and flatten the top. Scatter with the remaining 1⁄2 tsp salt and the desiccated coconut. Place in the fridge for at least 2 hours to set, then cut into 25 small, bitesized cubes.