Thursday, 9 April 2020

Easter Rocky Road - No bake!

A little twist on the classic rocky road full of all things spring!

This was my first time making rocky road believe it or not and I knew it was going to be fun! So many elements that all seem to come together so easily, the biscuits, the marshmallows, ALL OF THE CHOCOLATE you can't get enough. 
Another really versatile recipe where the chocolate eggs can easily be substituted for your favourite chocolate nibbles or add bits of dried fruit and nuts like the more classic recipe.

All of my ingredients are vegan but can be replaced with non-vegan items. 

Check out my other Easter recipes for more inspiration!


Prep: 10 minutes
Cook: No bake - Chill time 1-2 hours 
Serves: 16


300g Vegan dark chocolate
100g Vegan butter
150g Rich tea biscuits
4tbsp Maple syrup
100g Vegan marshmallows
50g Mixed peel
200g dairy-free chocolate eggs - I used Doisy and Dam
200g Vegan White Chocolate


✿Have all of your ingredients measured and ready to go. Line a rectangle baking tray with baking paper and set aside.
✿Place the rich tea biscuits in a zip-lock bag and use a rolling pin to bash so that they break up into smaller crumbs, leaving some in bigger chunks.
✿Melt the dark chocolate and butter in a ban-marie or in the microwave stirring occasionally until combined then remove from the heat.
✿In a large bowl, pour in the chocolate mix and add marshmallows, biscuits, mixed peel and maple syrup. Stir altogether till combined.
✿Fold in the chocolate eggs saving some for on top.. Spoon into your baking tray and spread out.
✿Melt the white chocolate in a ban-marie or microwave and then once melted pour this over the mixture and spreading evenly across. Scatter the remaining eggs on top. 
✿Chill in the fridge for  1-2 hours and then when ready to serve bring to room temp about 10-15 minutes so it is easier to slice. Enjoy!



No comments

Post a Comment

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig