Fresh & Fruity Dark Chocolate Rocky Road




This fresh and fruity take on rocky road will be a beautiful and healthy addition to your Christmas celebrations these holidays. The colours are gorgeous and the flavours are fresh so it’s sure to impress but could not be quicker or more simple to make.

With a mix of strawberries, pomegranate seeds, pistachios, coconut and fresh mint, this Fresh and Fruit Rocky Road is packed full of nutritious ingredients. 

The strawberries and pomegranate seeds are high in antioxidants and vitamin C which our skin loves and pistachios are also one of the most antioxidant-rich nuts around. Pistachios along with the coconut chips are rich in fibre which help to keep you full, regular and balance blood sugar. The fresh mint adds a beautiful burst of freshness and contains great anti-inflammatory properties and more of our beloved antioxidants. 

And the best part. The chocolate! When choosing chocolate, the darker, the better. I recommend a block that is at least 70% cocoa or up to 85-90% if you can. The higher the percentage of cocoa, the higher the antioxidants and minerals, and less added sugar and saturated fats which makes it a healthy choice.


Fresh & Fruity Dark Chocolate Rocky Road


Serves: Makes 16-24 pieces

Ready in: 10 minutes, plus time to set

Dietary: GF | VEG | DF & VGN Adaptable 



500g quality dark chocolate, roughly chopped

1 ½ cups sliced strawberries, plus more to garnish

1 cup pomegranate seeds, plus more to garnish

1 cup pistachio nuts, plus more to garnish

1 cup coconut chips/flakes, plus more to garnish

small handful of fresh mint leaves, plus more to garnish



  1. Line a loaf tin with baking paper and set aside.
  2. Melt the chopped dark chocolate in the microwave stirring with a metal spoon every 30 seconds until melted and smooth, or on the stovetop in a bowl over a pot of simmering water (bain-marie).
  3. Put all of the remaining ingredients into a large bowl and give it a mix. Pour the melted chocolate over top and mix well to coat. 
  4. Spoon the mixture into the prepared loaf tin, pushing the mixture into the corners. Decorate the top with some extra sliced strawberries, pomegranate seeds, pistachios, coconut chips and mint leaves. Leave it for an hour or two to set or pop in the fridge to chill it quickly.
  5. Once the chocolate has set, remove from the rocky road from the tin and baking paper, and place onto a chopping board. Use a large sharp knife to cut into bars or small bite-size pieces. 



  • This recipe is best made fresh on the day or night before you plan to eat it. Store it in the fridge and eat within 2-3 days while the fruit is fresh or pop pieces in the freezer to keep for longer. 


Make it vegan or dairy-free

  • Simply use vegan chocolate.