Choc-Hazelnut Rocky Road Fudge

Prep Time 10 minutes + 4-8 hours setting time

Servings 8-10


½ cup full flavoured/unrefined coconut oil

½ cup raw cacao powder

¼-½ cup pure maple syrup

½ cup hazelnut butter

½ cup roasted hazelnuts, roughly chopped

¾ cup dried cranberries, roughly chopped if large

¼ cup goji berries

¼ cup pepitas/pumpkin seeds

¼ cup shredded coconut or coconut flakes

½ tsp salt flakes


Line 20 cm x 20 cm baking tray with baking paper.

If coconut is solid, melt by placing coconut oil in a heatproof bowl over low–medium heat in a double boiler. Allow to melt gently and stir occasionally. When the oil has melted, remove from heat, add maple syrup and whisk in cacao powder before stirring in hazelnut butter. The mixture should be smooth and glossy.

Reserve a little of each of the remaining ingredients to garnish rocky road fudge then place the rest of the hazelnuts, cranberries, goji berries, pumpkin seeds, coconut flakes and salt into a bowl and stir.

Pour chocolate mix over nut mix and stir to combine. Pour mixture into the prepared baking tray. Smooth out so that your rocky road is evenly spread across the tray, top with the remaining reserved garnish, and place in the fridge to firm up.

When firm, remove from the baking tray and slice into small squares, 4cm x 4cm, and keep refrigerated until ready to serve.


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