A vegan version of this very popular teatime treat. Nuts and dried fruit replace the marshmallows making this rich chocolaty treat slightly healthier!
Rocky road is one of my favourite chocolate treats but this January I decided to go vegan for ‘veganuary’ which meant I had to adapt my recipe so that I could still eat this fantastic treat. I think the addition of the fruit and nuts in replacement for the marshmallows gives a richer result and I really enjoyed it. Have a go and let me know what you think.
- 300 grams plain chocolate (vegan)
- 130 grams vegan margarine (I used pure sunflower spread)
- 3 tablespoons golden syrup
- 200 grams rich tea biscuits
- 125 grams brazil nuts – roughly chopped
- 60 grams dried apricots – roughly chopped
- 60 grams soft dried pitted – dates roughly chopped
- Break the chocolate into small pieces and then melt over a low heat in a saucepan with the vegan margarine and golden syrup. Keep an eye on the mixture or it may burn.
- In a separate bowl, gently bash the biscuits until you have a mixture of smaller and larger shards perfect for a rocky road. Add to this the nuts and dried fruit.
- Carefully pour the rich chocolate liquid over the biscuit mix and stir until evenly coated.
- Pour the mixture into a pre-lined square dish (approximately 20cm x 20cm). Press the mixture gently down with the back of a spoon. Then put in the fridge to set for at least 2 hours. Overnight is better – if you can wait that long!
- Remove from tin, sprinkle with a little sieved icing sugar and cut into 12 pieces with a sharp knife. Enjoy with a cup of tea!