Go Back
+ servings
Print

Peppermint Nutty Rocky Road (Marshmallow Free)

Course Dessert, Gluten Free, Snack
Keyword Rocky Road
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 400 g dark chocolate block/cooking chocolate broken into squares, I use Organic Times Dark Chocolate
  • 2 Tbsp coconut oil
  • 3-4 drops pure peppermint essential oil or peppermint essence* I use DoTerra Peppermint Essential Oil
  • 1/2 cup desiccated coconut
  • 1/3 cup whole almonds roughly chopped, plus extra for sprinkling
  • 1/3 cup pistachios shells removed and roughly chopped, plus extra for sprinkling
  • 1/4 cup cacao nibs

Instructions

  • Line a loaf pan with parchment paper, set aside.
  • Half fill a small pot with water and put over a low-medium heat.
  • Place a medium-large heat proof bowl over the pot.
  • Add chocolate and coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth. Reduce heat to low.
  • Add desired amount of peppermint drops, mixing well after each addition. I used 3 drops of the essential oil. Taste test as you go.
  • Stir through coconut.
  • Add chopped almonds, pistachios and cacao nibs, mix through chocolate until well combined. Remove from heat.
  • Pour mixture into prepared pan, spread out evenly.
  • Sprinkle over extra chopped almonds and pistachios.
  • Refrigerate until completely set, approx. 1-2 hours.
  • Serve and enjoy!

Notes

Store in an airtight container, refrigerated or in the pantry, for 1 week - 10 days. 
*You can find peppermint essence from your supermarket. I use DoTerra Peppermint Essential Oil, this oil is strong so only use 1-3 drops but taste test the chocolate after each drop and adjust to your taste preference.