Who doesn’t love a slice of Vegan Rocky Road? Fluffy marshmallows, crunchy nuts and chunks of biscuits coated in melted chocolate. I made this for Christmas so I topped it with loads of sprinkles and of course glitter, how could I not?
Vegan Rocky Road is made in minutes and the best bit is you can personalise your cake by mix and matching the ingredients with your favourite sweets and biscuits.
It is not always vegan as marshmallows are not vegan. The beauty of this recipe is you can leave out any of the add ins like marshmallows if you do not have them.
Once the basic recipe stays the same then you can add whatever you like to it. I used vegan marshmallows, cherries, hazelnuts, and crushed candy canes as my add ins.
Obviously you can leave the nuts out for anyone with a nut allergy.
You can even change what type of biscuits you use. I used digestives and rich tea but you could use amaretti or even ginger nut biscuits, it’s really up to your own personal taste.
You could even make it gluten free if you use gluten free biscuits, it literally is the most adaptable recipe ever!
The recipe couldn’t be simpler. The margarine and chocolate are put into a heavy-based pan to melt with syrup over a gentle heat.
Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
Put the hazelnuts nuts into another freezer bag and also bash them so you get different-sized nut rubble.
Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
Tip into a tray (I use one 20cm x 20cm / 8 inches square), smoothing the top as best you can, although it will look bumpy.
Refrigerate until firm enough to cut, which will take about 3 hours. Then take the set block of Vegan Rocky Road out of the foil tray ready to cut. Cut into twenty four pieces.
You can leave it plain or decorate it as much as you want. I have a serious addiction to buying sprinkles so I used several different types to make it look festive. I finished it with a dusting of glitter because everything needs glitter at Christmas!
Vegan Rocky Road
Ingredients
- 200g/ 7oz Dark Chocolate
- 300g/ 10½ oz Digestive biscuits crushed
- 100g/ 4 oz Golden Syrup
- 150g/ 5½ oz Margarine
- 100g/ 4 oz Glace Cherries
- 100g/ 4oz Chopped Nuts
- 75g/ 3oz Cranberries
- 175g/ 6oz Vegan Marshmallows, chopped
- 5 Candy Canes broken into bits
- Sprinkles
Instructions
- Line an 20cm square tin with baking parchment leaving an overlap to lift it out
- Melt the butter and golden syrup in a saucepan
- Add the chocolate and stir until melted
- Add the crushed digestive biscuits and mix
- Stir in all the other ingredients apart from the sprinkles
- Pour mix into the tin and press flat
- Decorate with sprinkles and glitter
- Chill in fridge for three hours until set
- Cut into pieces and store in fridge
ADDITIONAL INFORMATION
MAKE AHEAD TIP: Make the Rocky Road and refrigerate to set. Cut into bars, then store in an airtight container in a cool place for up to 1 week. Decorate with sprinkles and edible glitter about 1–2 hours before serving.
FREEZE AHEAD TIP: Make the Rocky Road as above and freeze for up to 1 month. Thaw overnight in a cool place. Decorate as above.
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks__ and tag @aveggiecooks__. I would love to see it!
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