And the winner is… Jewelled Rocky Road 

December 11th, 2024

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And the winner is… Rocky Road! When I asked on socials this week which festive recipe from my 2025 calendar you would like me to share – Summer Fruit Trifle or Jewelled Rocky Road – there was a resounding vote for the chocolate recipe. No surprises at all, although last year when it was a vote between Pickle Zucchini and Chocolate Prune Cake it was a 50/50 spread so I ended up sharing both recipes. I get it, this Rocky Road version is pretty special with pops of colour and flavour. It is a recipe I can easily make on repeat at this time of year for gifting (and eating). As chosen by my lovely readers, I present Jewelled Rocky Road…

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As we near the end of the year and the festive giving season, I like to have a few edible gifts prepared and ready to go to thank those people in our lives who go the extra mile—teachers, work colleagues, family, friends, and others. I have shared a selection of edible gifts here over the years and enjoy the creative process of creating new ones. Find more recipe links below. 

Although our festive main meals tend to focus more on fresh salads and barbecue foods these days, for sweet treats, I still lean towards the more ‘traditional’ flavours. Spices, dried fruit, nuts, chocolate, and citrus are what I associate with this time of year. These ingredients store well and can, therefore, suit both global hemispheres of festive cooking. Some of these ingredients can be on the pricier side, and not what I would always use for everyday cooking but this time of year I will splash out a little more to share with others and give thanks.

More Edible Gift Recipes on Homegrown Kitchen

• Spiced Biscuits with Plum Icing – These biscuits are fun to make. The pretty pink icing is coloured and flavoured with freeze-dried plum powder, which also complements the festive spices in the biscuits (any freeze-dried fruit powder can be used).
• Florentine Caramels – Sweet, chewy caramels with florentine flavours and chocolate base. The result of my oven breaking down a few years ago got the creative juices going.
• Orange-kissed Chocolate Truffles – These decadent truffles are the real deal. Including instructions to make a homemade orange powder for a real orange flavour (or use zest).  Also, these Choc Raspberry Truffles.
• Pistachio, Fig & Honey Panforte – This is my take on the traditional Italian panforte, a glorious combination of spices, dried fruit, whole nuts and honey packaged in a dense little cake. Sliced thinly it is delightful enjoyed with a cuppa and good company.

Recipe Calendars & Cookbooks – Christmas orders

I am down to my last box of 2025 calendars and would love to see these enjoyed on your kitchen walls. They make great last-minute gifts or secret/naughty Santa presents for foodies. The cut-off for ordering cookbooks and recipe calendars to arrive in time for Christmas is next Thursday, December 19th (Wednesday for rural to play it safe). I also have a small number of bannetons (bread-rising baskets) available if you have any keen bread makers on your list.

Order Christmas goodies here.

Jewelled Rocky Road 

A classic rocky road with a twist, inspired by the flavours and colours of the Levant - tahini, pistachios, ginger, pomegranate molasses and rose. I have also used popcorn instead of crushed biscuits and marshmallows to add some lightness, so it is not overly sweet. The base recipe can be mixed up to use what you have at hand - use nut butter in place of the tahini, mix up the dried fruit and nuts, and add marshmallows if you wish to replace some of the popcorn. Make it your own. It can be prepared ahead of time and stores well for wrapping and gifting over the coming weeks. You may want to double the recipe to have plenty to share. 

Servings 30 squares

Prep Time 27 minutes mins

Setting time 4 hours hrs

Ingredients

• 70 g (½ cup) pistachio nuts
• 20 g packet freeze-dried blueberries or other freeze-dried fruit such as strawberries or plums
• 80 g (½ cup) crystallised ginger, cut into 1cm pieces
• 3 cups pre-cooked popcorn (about 50g cooked) (either lightly salted or sweet is fine)
• 350 g quality dark chocolate, broken into pieces (not too dark - 50-60% cocoa solids)
• ½ cup (120ml) tahini or nut butter (well stirred)
• 1 tbsp honey
• 1 tbsp pomegranate molasses* or extra honey
• 1 tsp rose water (optional)
• Pinch of salt
• Edible dried rose petals for decorating (optional)

Instructions

• Line a high-sided slice tin (approx. 18cm x 22cm) with baking paper.
• In a large bowl combine the nuts, freeze-fried fruit, ginger and popcorn.
• Place the chocolate into a heat-proof bowl and place over a pan of simmering water. Make sure the water doesn’t touch the bowl or the chocolate can split. Stir until melted then remove from the bowl from the heat.
• Add the tahini or nut butter, honey, pomegranate molasses, rose water if using, and salt. Stir until combined.
• Pour the chocolate mixture over the dry ingredients and stir well to combine - making sure everything is coated well with the chocolate. Tip into the prepared tin, spreading out evenly. Sprinkle with dried rose petals if using.
• Cover and refrigerate for 3-4 hours until set. Cut into 3-4 cm squares and store in a sealed container in the fridge. For gifting, wrap 4-6 pieces in baking paper or place them into a small jar.

Notes

*Pomegranate molasses is a condiment that lends a unique sweet and sour flavour to cooking. It can be purchased at some supermarkets and specialty food stores. A little goes a long way and a bottle keeps well in the pantry for up to a year. Use in marinades, dressings and sweet recipes.