Ingredients
• Melted butter, to grease
• 500g white chocolate, finely chopped
• 120g extra virgin coconut oil
• 100g small white marshmallows
• 100g coconut flakes
• 200g dried sour cherries
• 150g rose Turkish delight (or other preferred flavour), cut into 3 x 1cm pieces
• 100g red glacé cherries
• 100g salted macadamia nuts
• 100g pistachio kernels
• 2 cups puffed amaranth or puffed rice
• 30g edible dried rose petals
• Extra coconut flakes, to garnish
Method
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Grease a 20cm square cake tin with melted butter and line with baking paper. Put chocolate in a heatproof bowl set over a saucepan of simmering water. When about 2⁄3 of the chocolate has melted, stir once. Add coconut oil and stir a couple more times until chocolate and coconut oil melts. (Do not overmix or heat or chocolate will become grainy.) Remove from heat.
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In a large bowl, combine marshmallows (reserving 2 Tbsp), coconut, dried cherries, Turkish delight, glacé cherries (reserving 2 Tbsp), macadamias, pistachios and amaranth.
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Pour chocolate mixture over marshmallow mixture and stir until combined. Transfer to prepared tin, spreading evenly. Sprinkle with reserved marshmallows, reserved cherries and dried rose petals.
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Set aside at room temperature and allow to stand for 2 hours or until set. Alternatively, cover with plastic wrap and refrigerate for 30 minutes or until set.
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Remove from tin, sprinkle over extra coconut, then cut into pieces and serve. Store any leftovers in an airtight container in the fridge for up to a week.