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, and 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, add marshmallows if you wish to replace some of the popcorn. Make it your own.

PREP TIME 30 minutes + 3-4 hours setting time // MAKES about 30 pieces

• 70g (½ cup) pistachio nuts

• 20g packet freeze-dried blueberries or other freeze-dried fruit such as strawberries or plums

• 80g (½ cup) crystallised ginger, cut into 1cm pieces

• 3 cups pre-made popcorn (about 50g cooked)

• 350g quality dark chocolate,

broken into pieces

• ½ cup (120ml) tahini or nut butter

• 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)

1. Line a high-sided slice tin (approx. 18cm x 22cm) with baking paper.

2. In a large bowl combine the nuts, freeze-dried fruit, ginger and popcorn.

3. Place the chocolate into a heatproof 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.

4. Add the tahini or nut butter, honey, pomegranate molasses and rose water if using, and salt. Stir until combined.

5. 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.

6. Cover and refrigerate for 3- 4 hours until set. Cut into 3- 4cm squares and store in a sealed container in the fridge. For gifting, wrap 4-6 pieces in baking paper or place into a small jar. Add a ribbon and label. *Pomegranate molasses is a condiment that lends a unique sweet, sour and astringent 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.

Nicola Galloway is an award-winning food writer, cookbook author and culinary tutor. homegrown-kitchen.co.nz