Rocky Road

800g Dark cooking chocolate
200g White cooking chocolate
2 cups shredded coconut
600g  Marshmallows
2 tbs coconut oil
100g unsalted peanuts
380g red frogs
50g hazelnuts
50g peacans

 Line a dish with baking paper (inc. sides)

Chop 500g Marshmallows and all the frogs in half

In a large bowl mix peanuts, hazelnuts, peacans

Add marshmallows and frogs

Melt the dark chocolate with 1 1/2 tbs coconut oil

Mix in shredded coconut 

Pour over dry ingredients

Stir mixture through 

Pour into baking dish

Sprinkle with Marshmallows and nuts 

Melt white chocolate with 1/2 tbs coconut oil

Drizzle over top

Refrigerate for 2 hours or until set

Mango and Macaroon Ice cream

300ml cream
250ml milk
1 tsp vanilla bean paste
6 macaroons
4 mangoes 
3/4 cup caster sugar

In a saucepan heat milk, cream, sugar and vanilla

Bring to the boil then take off heat

Cool mixture in fridge

Place in ice cream maker until thick 

Puree 2 mangoes and add to mix

Add crushed macaroons

Transfer to freezer safe container

Freeze until completely set

Add 2 diced mangoes to cup

Place ice cream on top to serve

Chocolate pancakes

1 cup self raising flour
2tbs plain flour
1 heaped tbs cocoa powder 
1 heaped tbs brown sugar
1 cup milk
1 egg
1 tbs melted butter
200g dark chocolate
100g cream
2 punnets strawberries

Mix flours, sugar and cocoa

Add butter, egg and milk

Stir through

Blend mixture until smooth

Spoon mixture into small fry pan 

cook on med heat for until bubbles appear

Turn, cook other side for 1-2 mins

Repeat

Layer pancakes with strawberries in between

Melt chocolate and cream

Pour over top

Egg, Asparagus and Macadamia salad

4 eggs

3 Bunches small asparagus 

hand full raw macadamia nuts

120g rocket

1 sliced cucumber

2tbs olive oil

2tbs white vinegar

juice of 1 lemon

Boil a saucepan of water

Add eggs, cook for 6mins

Take shell off, cut into halves

Boil a saucepan of water

add asparagus, take out after 2mins

In a large mixing bowl add rocket, cucumber, asparagus, eggs and macadamia nuts. 

Stir through

Add dressing and season with salt and pepper.