2 ¼ cup (375g) dark chocolate
3 tbsp (40g) smooth peanut butter
1 tsp coconut oil
160g marshmallow, halved
¾ cup (75g) granola of choice
2 tbsp (20g) raw pistachios, roughly chopped
3 tbsp (15g) puffed rice
Sprinkle of dried flowers to decorate, optional
Line and grease a square baking tin, set aside. Place chocolate, peanut butter and coconut oil in a saucepan over low heat. Stir gently until melted.
In a separate bowl, combine marshmallows, 65g of granola, pistachios and puffed rice, then pour over the melted chocolate and mix well.
Transfer rocky road to the prepared tin and spread evenly. Sprinkle the remaining 10g of granola and dried flowers on top. Refrigerate for 1 hour, then slice and serve.