Makes 10 bars


400g White chocolate, roughly chopped
40g Vanilla Bondi Protein powder
100g Pink and white marshmallows
½ cup Pistachios, roughly chopped
¼ cup Dried cranberries
¼ cup Apricot, roughly chopped
¼ cup Goji berries
½ cup Toasted coconut flakes


  1. Line an 8 inch square baking tin with baking paper.
  2. Place chocolate in a bowl on a double boiler over a pot of simmering water (don’t let the bowl touch the water) and stir until melted.
  3. Once melted, add in the protein powder.
  4. Allow to cool slightly then fold in the remaining ingredients.
  5. Pour the rocky road mixture into the prepared tin and spread out into one even layer.
  6. Refrigerate for at least one hour or until set. Cut into bars and serve.