Muddy Stilettos

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With the combination of melt-in-your-mouth chocolate, crunchy nuts, chewy fruit and fluffy popcorn, this gut-loving treat trumps your standard rocky road on flavour. Your gut microbes will get quite the feast of phytochemicals, prebiotics and 5g of fibre per slice, using just store-cupboard ingredients. Plus, the cocoa flavanols in dark chocolate could even boost your brain power!



(Makes 15 slices)



Prep 15 mins, plus setting time 



Cook 5 mins 



Ingredients:



300g dark chocolate (min. 70%)



1 tbsp extra virgin olive oil, plus extra for popping corn



30g corn kernels, or natural popcorn 



100g hazelnuts, chopped in half 



50g brazil nuts, roughly chopped



2 tbsp mixed seeds 



50g goji berries 



30g coconut flakes



90g dried mango, chopped 



90g dried figs, chopped



Toast the hazelnuts. Heat the oven to 200°C/180°C fan/gas mark 6 and place the nuts on a baking tray. Bake for 5 minutes, then remove and set aside to cool.



To pop the corn, heat a splash of virgin olive oil in a saucepan over a medium heat. Add the corn kernels and shake gently to cover them in the oil. Put the lid on and the corn will start popping after a couple of minutes. Shake the saucepan occasionally to prevent burning. The corn should have finished popping after approx. 3–5 minutes.



Pour the popcorn into a large bowl and mix with all the ingredients apart from the chocolate, reserving a handful of the goji berries, mango, nuts and coconut flakes to decorate the top of the rocky road.



Break the chocolate into pieces and place in a heatproof mixing bowl. Either place over a simmering pan of boiling water to melt or heat in the microwave in 30-second bursts, stirring in between. Stir in the 1 tbsp of olive oil, before pouring over the dry ingredients and mixing everything together well.



Line a 900g (2lb) loaf tin with non-stick baking paper, pour the mixture into the tin. Scatter the reserved dry ingredients on top and press down. Place in the fridge to set (approx. 4 hours).



Once set, pull the rocky road out of the tin using the baking paper, and with a sharp knife cut into 15 slices and store in an airtight container in the fridge.



Storage: Keeps for up to 2 weeks in the fridge in a
sealed container.



Tip: If you love ginger, add ¼–½ tsp of fresh grated
ginger to the mix.



Switch: Already had the listed dried fruits and nuts
this week? Swap in any others you fancy.



Eat More, Live Well by Megan Rossi was published on 30 Dec by <a rel="noreferrer noopener" href="https://www.penguin.co.uk/books/319/319229/eat-more--live-well/9780241480465.html" target="_blank">Penguin Books</a>.

Megan Rossi’s Prebiotic Rocky Road

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