Easter Rocky Road
Everyone will have fun making these extra special Easter rocky road! Get creative with your fillings and enjoy the (happy) chaos!
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
10 min
Cook time
5 min
Total time
135
Meal
- vegan-desserts
Servings
15
Ingredients
- 150g/5 oz vegan dark chocolate (we used 70% cocoa solids)
- 150g/5 oz vegan milk chocolate
- 125g/4.5 oz vegan butter
- 3 tbsp golden syrup
- ¼ tsp salt
- 150g/5 oz vegan digestive biscuits (use gluten-free if required)
- 100g/3.5 oz vegan mini marshmallows
- 500g/17.5 oz vegan Easter treats (eg vegan smarties, mini eggs etc)
- 225g/8 oz vegan white chocolate
Instructions
- Grease and line a 20cm/8-inch square brownie tin.
- In a large saucepan, melt the chocolate, golden syrup, butter and salt on a low heat.
- Place the 150g/5 oz biscuits in a freezer bag and bash them into pieces. It’s good to have a mixture of biscuit dust, smaller and larger pieces.
- Add the biscuits, marshmallows and Easter treats (leaving a couple handfuls Easter treats aside) to the melted chocolate mixture and stir through until completely covered.
- Empty the mixture into the lined baking tin, spreading evenly.
- Pop the tray in the fridge while you melt the white chocolate.
- Melt the white chocolate using a double boiler (a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom) and then pour immediately over the top of the darker chocolate layer.
- Push some the remaining Easter treats into the melted white chocolate for colour and decoration.
- Place in the fridge for a minimum of 2 hours to set.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Ultimate Roast Potatoes
Roast potatoes for all roast potato occasions – this is our favourite way of making them – enjoy! This recipe has been taken straight from our brand new mini cookbook, A…
Best Ever Tiramisu
Espresso soaked ladyfingers, sweet and fluffy vegan Amaretto cream with a light dusting of cocoa – mmm. This recipe has been taken straight from our brand new mini cookbook, A…
No Turkey Festive Roast
This mouth-watering no turkey roast is much easier to make than it looks! With a crispy ‘skin’ and juicy, tender middle, you’ll create a dazzling centrepiece for your festive table.…
Easy Charred Apricot & Frangipane Crumble with Chantilly-Style Yoghurt
This can be made pretty cheaply, tastes wonderful and takes hardly any time – win, win!
Smoky Jerk-Glazed Kebabs & Superfood Salad With Pineapple & Mint Dressing
This has been a winning dish with vegans and non-vegans alike every time I’ve produced it. Summery, bursting with flavour/freshness (and protein woo hoo) and a real crowd-pleaser for those…
Pumpkin Fritters
This is a very nostalgic recipe for me as it’s a version of my mum’s pumpkin fritters, which she used to make for us when I was growing up in…