Vegan Christmas rocky road
Festive rocky road made with dairy-free chocolate and candy cane pieces.
Ingredients
- 250 g Digestive biscuits
- 60 g Mini vegan marshmallows
- 40 g Salted pretzels, roughly chopped
- 2-3 Red and white candy canes, crushed (use a food processor or the end of a heavy rolling pin to crush them)
- Handful Green dark chocolate drops (you can substitute these for crushed green and white candy canes)
- Handful Dairy-free chocolate chips
- 40 g Honeycomb pieces (optional)
- 250 g Semi-sweet vegan dark chocolate
- 120 g Vegan margarine
- 2 Tablespoons Golden syrup (can be subbed for agave nectar)
- 200 g Dairy-free white chocolate
Instructions
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Line an 8x10-inch tin with baking paper.
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Add the Digestive biscuits to a large bowl and break them up with your hands so the pieces are around an inch in size.
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Add the marshmallows, pretzels, crushed candy canes, chocolate drops, chocolate chips and honeycomb pieces to the same bowl and mix well.
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Keep a small handful of the mix-ins aside for topping.
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Melt the semi-sweet chocolate, margarine and golden syrup together over a double boiler. Pour the mixture into the bowl with your mix-ins and stir well until everything is evenly coated.
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Transfer the mixture to your lined tin and press it very firmly into place. I used the bottom of a cup to do this.
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Freeze the rocky road for 15 minutes to help the chocolate harden.
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Melt the white chocolate over a double boiler and pour it over the top of the rocky road mixture. Tilt the tin from side-to-side to move the white chocolate around until the top is covered. Don't try to spread it or the mixture underneath will melt again.
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Sprinkle over the toppings you kept aside from earlier then place the whole thing in the fridge for 3 hours to set.
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Cut into 12 square slices and enjoy! Using a warm knife to cut will help to prevent the top from cracking.
Recipe Notes
- Store in an airtight container in the fridge for up to 1 week.