Luke Hines Mixed Berry Rocky Road

Pair your favourite nuts and seeds with good quality dark chocolate to make this quick and easy rocky road. It’s healthy indulgence at its best!


  • 3 cups chocolate, melted (home made or 85% dark chocolate)
  • 1/2 cup macadamias,
  • 1/2 cup pecans,
  • 1/2 cup pistachio kernels
  • 1/2 cup natural cashews
  • 1 cup fresh or frozen raspberries
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen cherries


Step 1.
Get started by melting down your chocolate in a saucepan over very low heat. You can make your own healthier chocolate or simply use a good quality store bought dark chocolate with a cocoa content of around 85%.

Step 2.
In a dry fry-pan over medium heat, add your nuts and toast them, tossing frequently so they do not burn. Once they become aromatic and lightly golden brown, after about 3 to 4 minutes, remove from the heat and set aside to cool slightly.

Step 3.
In a bowl, add your raspberries, blueberries and cherries and toss gently to combine.

Step 4.
Line a small brownie pan or square cake tin with baking paper. Pour in half of the melted chocolate, cover well with the mixed nuts and organic berries, and then pour the remaining raining half of chocolate over the top, making sure you get even coverage and cover the nuts and berries as best as you can.

Step 5.
Transfer to your freezer and allow it to set completely for about 30 to 45 minutes before slicing with a warm knife and serving in generous chunks. Enjoy.

Makes 1 slab


eat more vegan Extract from 
Eat More Vegan by Luke Hines.
Available now. Published by Plum. Photography by Mark Roper. Go to Booktopia to purchase.