½ cup Melrose Organic Full Flavour Coconut Oil
½ cup raw cacao powder
¼ cup pure maple syrup
½ cup Melrose Chocolate Hazelnut Butter
½ cup roasted hazelnuts, roughly chopped
¾ cup dried cranberries, roughly chopped if large
¼ cup goji berries
¼ cup pumpkin seeds
¼ cup shredded coconut or coconut flakes
½ tsp salt flakes
Line 20cm x 20cm baking tray with baking paper.
Pour natural forming oils from top of the chocolate hazelnut butter into a bowl and reserve.
If coconut oil is solid, melt by placing into a heatproof bowl over low–medium heat in a double boiler. Allow to melt gently and stir occasionally. When oil has melted, remove from heat, add maple syrup and whisk in cacao powder before stirring in hazelnut butter. Mixture should be smooth and glossy.
Place reserved oil from hazelnut butter back into the jar.
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 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 fridge to firm up.
When firm, remove from baking tray and slice into small squares, 4cm x 4cm, and keep refrigerated until ready to serve.