Persian Rocky Road Recipe (no refined sugar, no additives)

This is not your standard rocky road. The base is raw dark chocolate made from scratch, the marshmallows are homemade with grass-fed gelatin and honey, and the mix-ins are pistachios, activated almonds, goji berries and rose petals instead of the usual lollies and milk chocolate. The result is an easy rocky road recipe that looks striking, tastes absolutely delicious and is made entirely from ingredients you can actually read on the label, which makes it a genuinely different proposition from a packet of supermarket rocky road.

Ingredients

• 360g raw dark chocolate — make your own chocolate with this recipe or use a good quality dark chocolate (70% cacao or above)

• 280g marshmallows, roughly chopped — our homemade marshmallow recipe works perfectly here

• 80g pistachios

• 100g activated almonds, roughly crushed

• 200g goji berries or dried cranberries

• 40g toasted coconut chips

• ¼ cup OM rose petals

Note on chocolate: Good quality dark chocolate with a high cacao percentage melts more smoothly and gives the rocky road a cleaner snap when set. Avoid chocolate chips designed for baking if you can. They contain stabilisers that can affect how the chocolate mixture sets. Our homemade raw dark chocolate is made with cacao butter and pure cacao, and works beautifully here.

How to make this rocky road recipe

1. Prepare your tin.

   Line a slice tin or loaf pan with baking paper, leaving some overhang on the sides for easy removal. Set aside.

2. Melt the chocolate.

   Melt the dark chocolate using a double boiler. Place a glass bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir gently until fully melted and smooth. Alternatively, use a microwave safe bowl at 50% power in 30-second intervals, stirring between each, until the chocolate is fully melted. Let the melted chocolate cool for 3–5 minutes before adding the other ingredients. Adding mix-ins to chocolate that is too hot will melt the marshmallows into the chocolate mixture rather than keeping them distinct.

3. Set aside your garnish.

   Before mixing everything together, set aside the rose petals plus roughly ¼ cup of the coconut chips, pistachios and almonds. These go on top at the end.

4. Mix the rocky road.

   In a large bowl, combine the chopped marshmallows, remaining pistachios, activated almonds, goji berries or dried cranberries and toasted coconut chips. Pour the melted chocolate over the mix-ins and stir with a rubber spatula until the chocolate coats everything evenly.

5. Pour and press.

   Tip the rocky road mixture into your prepared tin and press down firmly with the back of a spoon or spatula to fill the tin evenly. Firm pressing is important. It ensures the rocky road holds together cleanly when you cut it later.

6. Garnish.

   Scatter the reserved rose petals, coconut chips, pistachios and almonds over the top while the chocolate is still wet.

7. Set in the fridge.

   Refrigerate for at least 1–2 hours until completely set. Overnight gives the cleanest result.

8. Cut and serve.

   Once fully set, lift the rocky road from the tin using the baking paper overhang. Use a sharp knife to cut into squares or rectangles. Run the knife under hot water and wipe dry between cuts for cleaner edges.

Why this rocky road is different

Most classic rocky road recipes are built on a base of half milk chocolate and half dark chocolate, loaded with red frogs, raspberry lollies, Turkish delight and mini marshmallows. That’s the traditional rocky road Australia has grown up with, and it’s delicious. But it’s also full of artificial colours, refined sugar and additives.

This version keeps all the textural appeal of the best rocky road recipe: chewy, crunchy, soft and sweet in every bite. But the ingredients are cleaner. Raw dark chocolate instead of eating chocolate. Homemade marshmallows instead of packet ones. Goji berries and dried cranberries instead of raspberry lollies or red frogs. Activated almonds and pistachios instead of peanuts. Rose petals for something genuinely unexpected.

It’s still a sweet treat. It’s rocky road. But it’s one where you know exactly what went into it, which makes it a much easier thing to share with kids, put in a lunchbox or give as a gift.

Mix-ins and variations

Rocky road is one of the most adaptable recipes going. The formula is simple: melted chocolate, fluffy marshmallows and a mix of textures and flavours. Everything else is negotiable.

Nut variations: Macadamia nuts work beautifully in place of almonds and give a more buttery flavour. Walnuts add a slight bitterness that balances well against the chocolate. For a nut free version, replace nuts with extra coconut chips, chocolate chips or dried fruit.

Fruit variations: Dried mango, dried apricot and glace cherries all work well in this rocky road recipe. Freeze dried raspberries are also a popular addition. They add tartness and a vibrant colour contrast against the dark chocolate.

Chocolate variations: While this recipe uses raw dark chocolate, you can substitute with any good quality dark chocolate at 70% cacao or above. For a less intense flavour, try a blend of dark and white chocolate. Melt them separately and swirl together in the prepared tin before the rocky road mixture fully sets.

Marshmallow variations: This recipe uses our homemade marshmallows cut into pieces. If using store-bought marshmallows, look for mini marshmallows so you don’t need to chop them. The best rocky road recipes keep the marshmallow pieces generous. They’re the textural centrepiece of the whole thing.

Coconut: Desiccated coconut can be used in place of or alongside coconut chips, it distributes more evenly through the chocolate mixture. Shredded coconut gives a chewier texture. Both work well.

Rocky road as a gift

This is one of the best edible gifts going in Australia. A batch of rocky road cut into pieces, layered between sheets of baking paper and packed into a box or jar makes a genuinely impressive gift that feels considered and personal. The Persian version in particular — with visible rose petals, pistachios and the deep colour of dark chocolate — looks beautiful without any effort.

Store rocky road in an airtight container between layers of baking paper. At room temperature it keeps for up to 1 week. In the fridge up to 3 weeks. In the freezer up to 3 months. Place baking paper between layers to prevent the pieces from freezing together. Let frozen rocky road come to room temperature before serving.

Storage

Room temperature: Up to 1 week in an airtight container. Ideal in cooler months.

Fridge: Up to 3 weeks. The chocolate sets quite firm when cold, so let it sit at room temperature for 10 minutes before serving for the best texture.

Freezer: Up to 3 months. Separate layers with baking paper and thaw at room temperature before eating.

FAQs