Makes approximately 1 kg
450 g white chocolate, 400 g finely chopped and 50g in chunks
100 g coconut oil, gently warmed to liquefy if necessary
140 g white marshmallows, cut in half
100 g shaved coconut, plus extra to garnish
80 g candied papaya, roughly diced
150 g lemon Turkish delight (or any kind you like), cut into 3 cm x 1 cm pieces
90 g red glacé cherries
120 g glacé pineapple, roughly diced
180 g salted toasted macadamia nuts
3 tablespoons dried passionfruit powder
Spray and line a brownie tray – you could also use a lamington tin or muffin tray or fill rings on baking paper.
Spread out the finely chopped chocolate evenly (rather than in a mound) in a large stainless steel bowl and place over a medium saucepan with a few centimetres of barely simmering water in it. When about two-thirds of the chocolate has melted, stir through once. Add the coconut oil and stir a couple more times to ensure that all the chocolate melts – don’t mix too much, or overheat, as the chocolate will become grainy. Take the bowl off the pan.
Combine the remaining ingredients, except for the passionfruit powder and a few cherries and marshmallows reserved for garnish, in a large bowl. Pour in the melted chocolate and fold through. Stand for 2 minutes then pour into the prepared tray. Decorate with the extra cherries, marshmallows and coconut and sprinkle over the passionfruit powder. Allow a couple of hours at room temperature to properly set – you could speed this up by popping it in the fridge for 30 minutes, but don’t leave it any longer.
Lift out of the tin and slice into pieces. Store in an airtight container somewhere cool.
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