Rocky Road

Line a square 18cm tin with baking paper overhanging the sides and set aside.
Place the pistachios into your processor and blend until they are roughly crushed. Pour the pistachios into a bowl and set aside.
Add the peanut butter, melted chocolate, coconut cream and honey to your processor and blend until the mixture is smooth and well combined, it will only take a moment.
Add the remaining ingredients and mix to combine. Pour the mixture into your prepared tin and place in the freezer to set. Approximately 2 hours.
Slice and store in the fridge or freezer. You can eat directly from either the fridge or freezer. My preference is the freezer.

Thermomix Method

Line a square 18cm tin with baking paper overhanging the sides and set aside.
Place the pistachios into the bowl and blend at speed 6 / 1 second. Pour the pistachios into a bowl and set aside.
To melt the chocolate in the thermomix break the chocolate into pieces and add it to the bowl. Grate the chocolate at speed 6 / 1 second. Scrape down the sides and melt the chocolate at 2 mins / 50°/ speed 2.
Once melted add the peanut butter, coconut cream and honey and mix 5 seconds / speed 5. Add the remaining ingredients and mix reverse speed 3 / 3 seconds.
Pour the mixture into your prepared tin and place in the freezer to set.
Slice and store in the fridge or freezer. You can eat directly from either the fridge or freezer. My preference is the freezer.

*you can use rice malt syrup if you prefer. makes 16 pieces.

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