- 150 g coconut marshmallows, quartered
- 100 g dried cranberries
- 50 g raw almonds, halved
- 125 g Chuckles
- 2 bars Peppermint Crisp, chopped
- 100 g organic milk chocolate
- 100 organic dark chocolate
- ½ cup cream
- chocolate ganache or Nutella, for serving
Combine the marshmallow, cranberries, almonds, chopped Peppermint Crisp and Chuckles in a large bowl.
Melt the organic chocolate and add to the mixture.
Pour in the cream and combine.
Line a heart-shaped baking tin with clingfilm and fill with the chocolate mixture.
Chill until set.
Unmould and serve with Nutella or, for a touch of luxury, chocolate ganache.