Rocky road: the mecca of treats for Adam. He spots rocky road with an eagle eye and dives in for the
kill purchase whenever we see it! It’s also one of his favourite things to bring to a bake sale at work… I think that’s because it doesn’t actually involve any actual baking! But over the years I’ve developed my favourite way of making foolproof vegan rocky road. And it’s a really simple trick too!
One trick for foolproof vegan rocky road
So what is this rave-worthy trick for brilliant rocky road? Well don’t worry, I’m not going to wax lyrical any further! The trick is a simple one: don’t limit yourself to just dark chocolate or just milk chocolate – pretty much every recipe I’ve read for rocky road states to melt down tons of dark chocolate… and if they don’t, they specify just milk chocolate.
But I’m a bit like goldilocks – just dark chocolate is too bitter, and just milk chocolate is too sweet. I use a mixture of a both and find it’s just right – an edge of bitterness for depth but overall, a delicious sweetness that doesn’t hurt sensitive teeth.
Mix up the fillings!
In terms of fillings, add whatever you want. I always add marshmallows, and then (at least) three others, following some same basic rules each time, which never let me down. The recipe below is for my ‘storecupboard’ rocky road, as I pretty much always have these to hand (or know my nearest shop will have them in stock for those emergency moments!).
The key is to always cover your bases, which are:
- Marshmallow – because everyone expects marshmallows in a rocky road!
- Biscuits – an easy crunch and neutral flavour works best
- Sweetener – some kind of dried fruit or cherry
- Crunch – Anything from nuts to chocolate chunks works well (if using chocolate, freezer it first so it doesn’t melt)
The biscuit: I lean towards rich tea biscuits because they’re a bit lighter, but if you’re more of a digestive biscuit-eater, go right ahead. Sometimes, for a very decadent treat, I use Oreos.
The sweetener: I vary this depending on the ‘crunch’ most often, however my default setting is always glace cherries, I don’t know why. Cranberries work well, especially if you’ve gone with very sweet biscuits and crunch, as they add a sour note too.
The crunch: I’ve gone with brazil nuts because they’re crunchy but, in my opinion, a very neutral nut. It’s not like a pistachio or cashew, which have a bit more of an individual flavour to them.
Simple Vegan Rocky Road Recipe
Luci Rebecca, Made by Luci
- Prep: 10 minutes
- Total: 3 hours, 10 minutes
- Serves 12
- 50g dairy free butter/vegetable fat spread
- 100g+20g dairy free milk chocolate, divided
- 75g dairy free dark chocolate
- 2.5 tbsp golden syrup
- 60g rich tea biscuits, roughly smashed
- 60g vegan marshmallows
- 50g glace cherries, halved
- 50g brazil nuts, roughly chopped
- Line a baking tray or any rectangular dish with cling film.
- Melt the butter/spead, 100g of the milk chocolate, all of the dark chocolate and the golden syrup together in a bain marie, or for 30 second bursts in a microwave until it's all melted.
- Fold the smashed biscuits, halved cherries, marshmallows and chopped brazil nuts into the melted chocolate mixture.
- Pour into your prepared baking tray/dish and place in the fridge until set (about two hours).
- Once the rocky road has set, melt the remaining milk chocolate and drizzle over the rocky road, then place back in the fridge to set again.
- Cut into squares and serve!