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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
Setting time 4 hours

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.