Christmas Rocky Road

Photo by Jade at Panaceas Pantry.

This recipe is inspired by the amazing Melbourne-based Jade, from Panaceas Pantry, who also took this mouth-watering photo.

Ingredients:

100g dark chocolate (at least 80%)
100g Soma Cacao (this recipe works best with Karkar Island or our Far North Queensland cacao).
1 Tbsp coconut oil
1 small handful marshmallows
1small handful gummies
1/2 small pack freeze dried strawberries
1/8 cup toasted hazelnuts
1/2 waffle cone, broken into small pieces.
.

Method:
1. Add the cacao and dark chocolate to a heatproof bowl with coconut oil. Set over a pot of simmering water, and melt slowly, stirring occasionally.

2. Meanwhile, line a small baking tin and set aide. Add all the filling ingredients and mix well.

3. Once chocolate/cacao/coconut oil mixture has completely melted, pour into this bowl, stir, and then immediately pour into prepared tin. Use a rubber spatula to scrap in all the chocolate, so you don’t waste any.

4. Set in the fridge, then cut into preferred serving sizes and store in an airtight container

For more DIVINE Soma Cacao recipes click here.