Rocky Road is perhaps the easiest bake there is, so it is a perfect last-minute baking idea. After having made Katrina’s amazing vegan marshmallows and with mum in need of a bake to take into the staff ‘bake-off’ competition, rocky road seemed like the most logical solution.
I am happy to report that this came joint 1st in the baking competition and everyone was amazed that it was vegan. While everyone I have shared it with has commented on how tasty it is (hi Kate and Michelle!), the simplicity of it is what makes it so great for me. Chocolate, butter and golden syrup are melted and all the fun add-ins get chucked in. I’m not sure if it’s really called baking, but it’s fun none-the-less.
What makes rocky road so great is it’s versatility. Marshmallows and biscuits are a must, but really anything goes. Nuts, fruit, rice crispies all would work amazingly well. I personally really love the crystallised ginger in this, however, if you are not the biggest fan, try adding glace cherries instead. Vegan marshmallows are available at Holland and Barret or you could make your own – Katrina’s recipe is fantastic.
- 300g dark chocolate
- 125g dairy-free butter (such as flora freedom or stork)
- 3 tbsp golden syrup
- 100-150g vegan marshmallows, torn into chunks (home-made or shop-bought)
- 100g crystallised ginger, chopped
- 100-150g vegan biscuits, crushed (such as rich tea)
- Line a 20cm square tin with clingfilm
- Melt the chocolate, butter and golden syrup together in a bowl over a pan of simmering water
- Once melted, leave to cool slightly and then add the rest of the ingredients and stir until there is a good distribution of ingredients throughout
- Pour in a tin, level off and leave to chill in the fridge before cutting into squares