1 kg black diamond plums halved with stone removed
580 g white chocolate buttons
1 tbsp desiccated coconut
100 g mini marshmallows
200 g pistachio nuts
200 g dry roasted peanuts
METHOD
Set the oven to 95° C Place plums on an oven tray lined with baking paper and leave to dehydrate overnight. Alternatively use a dehydrator and follow the settings for drying fruit.
Once plums are dried, set aside. Keep a few extra to place on the top of your rocky road to decorate.
Line a 24cm square baking dish with baking paper and for later.
Now start melting the chocolate, bring a small quantity of water to the boil in a saucepan, tip in chocolate, stir chocolate until completely melted, remove from heat and place a stainless-steel bowl on top.
Fold in the remaining ingredients mix well with a spatula then tip into the lined baking dish and flatten with a spatula then top with the reserved plums.
Place in the refrigerator to set for at least an hour or overnight.
Cut into squares and store in a container in the refrigerator.
