Vegetarian Rocky Road

This recipe is my take on the classic Rocky Road dessert bars but only Vegan friendly and I have added a few extras to make it my own. It is super decadent and not to be taken lightly!

Vegetarian Rocky Road

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Oh my goodness!

I have been in existence for nearly 23 years and never have I had a rocky road…like WTF?! The concept has literally never appealed to me before…chocolate? Hell Yes, but biscuits and marshmallows… not my thing and never have been. I’ve never been a big fan of marshmallow but I remember as children, my sister was literally the biggest fan ever, and maybe this is why I wasn’t interested, no-one wants to be the same as their younger sibling right? And since becoming a strict vegetarian around the age of 16 (I cannot quite remember exactly when it was) and not eating gelatine and therefore wiping out pretty much every sweet in the sweet shop (not necessarily a bad thing) and also not ever being a big fan of biscuits, don’t get me wrong I’m sure we all have a favourite biscuit as there are so many varieties but processed packages of biscuits are not the one for me I’m afraid.

So back to the rocky road situation in hand, I recently went to my local Vegan Festival which happens every year in my local city, where we are surrounded by an abundance of stall holders selling deliciously amazing Vegan foods including sweet and savoury, and I made it my mission to try one or two, okay actually three things that I haven’t tried before, because recently I’m trying a new approach to try new things and take myself out of my normal comfort zones and to some a Vegan Rocky Road may seem very normal but not to me, evidently!

So whilst at the festival I just couldn’t resist purchasing a number of treats including a delicious lunch of Indian Street Food (I wish I could eat this again and again), a super decadent ‘Chocolate Torte’ and lastly a large slab of rocky road had my name on it! I took it home and had it for dessert the following day, and, oh.my.goodness, I was in heaven.

Quite possibly the best chocolatey treat I’ve had in a long time… and it was Vegan!

So regardless to say, as soon as I had finished eating this slab, I knew I wanted to make my own immediately, but my only hurdle was…Vegetarian marshmallows? What and where? Not being a fan I had no idea where to even find these, but the lovely lady who sold me my very first slab was just an email away and so I sourced these marshmallows (not cheap mind you) and was super excited to try these for myself. I knew the basic ingredients of my Vegetarian Rocky Road but I wanted to mix mine up a little and add ingredients I love and thought would work here, so along with the abundance of chocolate, marshmallows, coconut oil and biscuits, I wanted to add a little nutrition and texture, so I opted to add some blanched nuts (think almonds or hazelnuts), rice puff cereal (I have an addiction) and raisins for some added soft sweetness along with the marshmallows (as these little squishes are expensive!).

They are simple to make and create such a delicious, decadent (naughty) treat, which is not to be taken lightly! Me and my partner literally couldn’t stop eating these over the course of the weekend… the boy wanted them for breakfast and dinner(!?) but I had to tell him this wasn’t an acceptable meal and we must save some more others!


How To:

Firstly line a deep baking dish with parchment paper and set aside.

Prepare all your dry ingredients – crush the biscuits (I used a rolling pin), break the nuts up slightyly (I blitzed them a few times in my food processor) and then combine the rest of the ingredients in a large mixing bowl (I reserved a handful of marshmallows for the top); raisins, ruff cereal, marshmallow and raisins with the nuts and biscuits. Set aside whilst you melt the chocolate. In a large saucepan over a low-medium heat add the chocolates (I used a good quality dark chocolate and some milk chocolate) with the coconut oil, stir continually until melted (being careful not to let it burn). Remove the melted chocolate from the heat and slowly pour the mixture into the dry ingredients (start with 1/2), stir into the dry ingredients and if more chocolate is needed to cover then add a further ¼ of the mixture and reserve the rest for the top. Make sure everything is combined well and then transfer to the baking dish making sure you press down firmly with a spatula or spoon and then scatter the remaining marshmallows and pour over the rest of the chocolate mixture to cover and fill in any gaps. Place the dish in the fridge to set (it will take approx. 2-4 hours) or if you’re really keen (like me) then you can place in the freezer (for an hour or so) until set and then remove and use a large sharp knife (carefully) and cut into 12 equal slices, and enjoy!

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Vegan Rocky Road
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, Vegetarian
Cuisine: Dessert
Serves: Serves 12
Ingredients
  • 200g dark chocolate (70% cocoa solids)
  • 150g milk chocolate
  • 100g coconut oil
  • 75g Vegan marshmallows
  • 140g crushed rich tea biscuits
  • ½ cup broken blanched almonds or hazelnuts
  • ¼ cup raisins
  • ½ cup puffed rice cereal
Instructions
  1. Firstly begin by lining a deep dish with parchment paper and set aside.
  2. In a large mixing bowl combine all the dry ingredients (except 25g marshmallows) and set aside.
  3. Place a saucepan over a low-medium heat and add the chocolates and coconut oil and stir continually until melted.
  4. Remove from the heat and slowly pour into the mixing bowl with the dry ingredients (reserve ¼ - ½ of the chocolate for later).
  5. Stir the chocolate into the mixture making sure it is all covered and then pour into the lined baking dish, pressing down evenly with the back of a spoon. Top evenly all-over with the extra 25g marshmallows and again press down with the back of a spoon. Pour the remainder of the chocolate sauce evenly over the mixture so that it is fills any cracks.
  6. Place in the fridge (2-4 hours) or freezer (1 hour) until set and then remove and cut into 12 equal slices.

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