In my quest to veganise every single type of chocolate treat I have ever had in my life, the time has come to give the rocky road a once over. I like a basic rocky road – nothing fancy, not too many ingredients, and easy to make. If that sounds like you then you need to make this rocky road. NOW.
After creating this batch I realised that I had made a grave mistake with the recipe. There just wasn’t enough of the end product. I scoffed the whole lot in… well I’m not going to tell you how long it took me because that would be embarrassing 😉 So if you want a nice, small amount of rocky road then go ahead and follow this recipe. If you want plenty of the stuff (and trust me, you will), double the recipe. Just make sure you have a big enough tin/container to fit it all in, of course.
Any digestive style biscuits can be used in this recipe, and I would suspect that chocolate or chocolate chip biscuits also work. I found it difficult to source vegan marshmallows initially, but did manage to pick some up at Holland & Barrett in Brixton the other week, and they were brilliant in this. I dream of a day when I can just walk into Tesco and everything you could ever want was available as a vegan version. Not long now guys, keep pushing…
As ever, feel free to add anything to this recipe that you might like. I’ve seen cherries, coconut, peanut butter, nuts and dried fruit all make appearances in rocky road before. Mix it up a bit.
I will now add this recipe to my list of successfully veganised chocolate treats. This veganising stuff is EASY.
100g dark chocolate
½ cup vegan marshmallows
100g crushed digestive biscuits (I used Dove’s Farm organic digestive biscuits, but any vegan option will do)
1 TBsp rice malt syrup (or agave if you don’t have rice malt syrup to hand)
Line a 16cm x 10cm (approx) baking dish/tin with parchment paper
Roughly chop the dark chocolate
In a large glass bowl, melt down the chocolate with the rice malt syrup in a double boiler on the stove (see here for instructions)
Once melted and combined, add the marshmallows and biscuits to the bowl
Stir carefully until all the ingredients are fully integrated and the chocolate is covering all of the other ingredients
Transfer mixture into the lined baking dish/tin and press down gently
Place dish in the fridge to set (approximately 30 minutes)
Once set, remove from the dish carefully, onto a chopping board, and slice into squares
Serve immediately. These should last up to 5 days in the fridge.
Time to cook: 5 minutes prep, 10 minutes melting the chocolate, 5 minutes mixing, 30 minutes in the fridge = 50 minutes (20 minutes not including time to set)
On a scale of easy (1) to pull your hair out difficult (5) = Easy treats 1.5/5
#nowplaying: The Fall – Touch Sensitive