RICE PUFF ROCKY ROAD
2 x 200 gram 70% Dark cooking chocolate
1 cup natural rice puffs
½ cup unsalted mixed nuts, roughly chopped
¼ cup hemp seeds
¼ cup shredded coconut
Extra shredded coconut and hemp seeds for decoration
Line a rectangle 25 cm x 15 cm baking tin with baking paper.
Break the chocolate into small pieces and place into a ceramic/glass bowl. Then place the bowl over a pot of simmering water on low heat on the stovetop until chocolate has melted.
Remove bowl, then add all ingredients and mix until evenly combined. Pour into prepared baking tin and spread out evenly, then top with extra shredded coconut and hemp seeds.