1. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.
2. Heat oil in a large saucepan. Add popping corn. Cover with lid. Cook over a medium heat, shaking pan occasionally, for 3 minutes, or until popping has stopped. Remove from heat. Transfer popcorn to a large bowl. Allow to cool.
3. Place chocolate in a medium heatproof bowl. Sit bowl over a pan of simmering water and stir until melted and smooth. Remove from heat. Pour into bowl with popcorn. Add cherries and apricots. Stir to combine.
4. Spoon mixture into prepared pan. Spread evenly over base. Sprinkle with coconut. Refrigerate for 2 hours, or until set.
5. To serve, lift rocky road out of pan. Cut into squares.

Tip: Willow Rich Dark Cooking Chocolate is nut, egg and gluten free. It's available in the health-food aisle. Rocky road can be made up to three days ahead. Store in an airtight container in refrigerator.

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