Rocky road is an enduring classic and one that my husband missed a lot when he made the transition to a vegan diet. To make sure he didn’t feel like left out I developed a quick and easy recipe just like the one he used to eat but without dairy or gelatine.
Feel free to substitute some of the ingredients to suit your own tastes; if you make your own variations post them on social media using the hashtag #looksvegan so I can see all your tasty creations!
Vegan Rocky Road
Print ThisIngredients
- 200g Dark chocolate
- 125g Coconut oil
- 125g Digestive biscuits
- 80g Oreos (around half a packet)
- 60g Nuts (I used almonds and brazil nuts)
- 50g Golden syrup
- 50g Dried cranberries
- Generous handful of vegan mini marshmallows
Instructions
1: Prepare a 20cm x 20cm baking tin and line with baking paper. If you are not using baking paper make sure you grease the tin well.
2: Place the digestive biscuits into a large bowl and then break into pieces using the end of a rolling pin. Irregular size pieces are fine just make sure all the pieces are small. Add the cranberries to the bowl.
3: Chop the nuts into small pieces and add them to the biscuit mixture. Now add the marshmallows to the bowl reserving some for decorating later.
4: Next cut the Oreos into rough quarters and put to one side before moving on to the next step.
5: Place a medium glass bowl over a pan of simmering water. Break up the chocolate and add it to the bowl along with the golden syrup and coconut oil. Melt slowly over a low heat stirring occasionally.
6: Once the chocolate mixture has melted completely remove it from the heat. Pour the chocolate mixture into the dry ingredients and stir thoroughly until combined.
7: Spread the mixture evenly around the prepared tin. Once level press the Oreos into the mixture partially submerging them leave some edges exposed. Sprinkle the remaining marshmallows across the top lightly pressing them into the mixture.
8: Chill for at least two hours or until completely set. Once set cut into portions and keep refrigerated in an airtight container. This will keep for several days but its so tasty its unlikely to last that long!
