BLACK DIAMOND® Plum Rocky Road

  • Servings

    30 Slices

  • Prepration Time

    10 mins

  • Cook Time

    1 hr

  • Passive Time

    8 hrs


  • 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


  • 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.


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