Prebiotic Rocky Road

1. Toast the hazelnuts. Heat the oven to 200C/180C fan/gas mark 6 and place the nuts on a baking tray. Bake for five minutes, then remove and set aside to cool.
2. To pop the corn, heat a splash of virgin olive oil in a saucepan over a medium heat. Add the corn kernels and shake gently to cover them in the oil. Put the lid on and the corn will start popping after a couple of minutes. Shake the saucepan occasionally to prevent burning. The corn should have finished popping after approx. three to five minutes.
3. Pour the popcorn into a large bowl and mix with all the ingredients apart from the chocolate, reserving a handful of the goji berries, mango, nuts and coconut flakes to decorate the top of the rocky road.
4. Break the chocolate into pieces and place in a heatproof mixing bowl. Either place over a simmering pan of boiling water to melt or heat in the microwave in 30-second bursts, stirring in between. Stir in the one tbsp of olive oil, before pouring over the dry ingredients and mixing everything together well.
5. Line a 900g loaf tin with non-stick baking paper, pour the mixture into the tin. Scatter the reserved dry ingredients on top and press down. Place in the fridge to set (approx. four hours).
6. Once set, pull the rocky road out of the tin using the baking paper, and with a sharp knife cut into 15 slices and store in an airtight container in the fridge.

Storage: Keeps for up to two weeks in the fridge in a sealed container.

Tip: If you love ginger, add ¼–½ tsp of fresh grated ginger to the mix.

Switch: Already had the listed dried fruits and nuts this week? Swap in any others you fancy.