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Pistachio and pomegranate rocky road slab
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Indulge in our irresistible pistachio pomegranate rocky road slab for a decadent chocolate treat or delightful gift.
Ingredients:
  • 250.00 ml raw cashews
  • 80g packet pistachio kernels
  • 3 x 200g blocks milk chocolate, chopped
  • 3 x 200g blocks dark chocolate, chopped
  • 2 x 280g packets marshmallows (see notes)
  • 21.25 gm desiccated coconut
  • 187.50 ml freeze-dried pomegranate seeds
  • 2 x 10g packets freeze-dried strawberries (see notes)
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Line a baking tray with baking paper and grease a 20cm x 30cm lamington pan. Make sure to line the base and sides with baking paper, allowing it to extend 5cm above the edges of the pan on all sides.
  • Spread the nuts on the tray. Bake for 6 to 8 minutes until toasted. Let them cool for 30 minutes, then roughly chop. Set aside 2 tablespoons for later use.
  • Combine half of the milk and half of the dark chocolate in a microwave-safe bowl. Heat in the microwave on HIGH, stirring every 30 seconds with a metal spoon, until melted and smooth, for about 1 minute and 30 seconds.
  • In a large bowl, combine marshmallows, nuts, coconut, 1/2 cup pomegranate seeds, and 3/4 of the strawberries. Pour melted chocolate over the mixture and stir until well coated. Transfer the mixture into a prepared pan and level it by pressing with the back of a spoon.
  • Combine the remaining milk and dark chocolates in a microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds with a metal spoon, until completely melted and smooth (about 1 minute 30 seconds). Pour the melted chocolate over the mixture in the pan, then tap the pan on the counter to eliminate air bubbles. Sprinkle with the remaining seeds, strawberries, and reserved nuts. Chill in the refrigerator for 4 hours until set.
  • Take the rocky road out of the fridge and let it sit for 30 minutes. Slice it into pieces using a warmed knife and serve.

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