Saturday, 18 July 2020

Rocky Road - No bake!

A well-loved chocolate recipe that doesn't require any baking with all vegan ingredients!


I never knew that rocky road originated in Australia? According to my research rocky road was invented by means of using up spoiled confectionery that had been on a long journey from Europe dating back to 1853. They mixed it with nuts and chocolate to disguise the taste and the name comes from the "rocky road" the gold miners had to take to get to the mines - these men were the ones who would have bought some treats. Now if we are talking about rocky road ice cream, this apparently came from California, with very similar ingredients, chocolate flavoured ice cream, chopped up nuts and marshmallows. Whatever the origin, it;'s pretty darn tasty I know that! 



I love the different textures you aquire, the chewiness from the cherries and marshmallows, the crunchiness from the nuts and biscuits and all smothered in chocolate. Delicious!

Check out my other chocolate recipes for more inspiration!

Easter Rocky Road
Bounty Bars 
Wagon Wheels


Recipe

Prep: 10 minutes
Cook: N/A + 1-2 hours chilling time
Serves: 16


Ingredients

200g Vegan Dark Chocolate - Green and Blacks works well
200g Vegan Milk Chocolate 
150g Digestive biscuits
100g Vegan mini marshmallows
125g Mixed nuts - or peanuts, almonds
2tbsp Golden syrup
70g Glace cherry halves



Method 

✿Roughly break up the chocolate and place in a bowl to melt it bain-marie style or in the microwave in 20 second intervals. 
✿Whilst the chocolate is melting, break up the biscuits into small pieces either in a food processor or in a ziplock bag with a rolling pin. Add to a large bowl along with the marshmallows, cherries and golden syrup.
✿Pour over the melted chocolate and give a mix together till combined.
✿Line a deep baking tray with baking paper and then spoon the mixture into the tray spreading out evenly.
Place in the fridge for a couple of hours to set completely. ✿Once set, lift out of the baking tray - I always run a knife around the edges first to loosen. Then carefully cut into 16 squares, or smaller ones if you want. Store in an airtight container at room temperature or in the fridge up to a week. Enjoy!


Christina
xx
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