Vegan rocky road
Category:
Snack
Free from:
milk/lactose, sesame, meat, egg, mustard, celery, crustaceans, molluscs, fish, lupin
Contains:
gluten, nuts, soya, check for sulphites
Alternatives:
For a gluten-free option – use alternative gluten-free & vegan biscuits. For a nut-free option – omit the nuts and replace with more dried fruit (e.g. bananas)
Preparation time:
15 minutes
Cooking time:
No cooking! Refrigerate for at least 2 hours before eating
Serves:
A lot! Depends how big you want the bars – I cut them into approximately 24 pieces
Ingredients
50g raisins
50g glace cherries (check for sulphites)
50g pine nuts (chopped)
100g vegan marshmallows (e.g. Freedom Mallows)
3-4 large bars (approx. 330g) dark/dairy-free chocolate (e.g. Kinnerton)
150g rich tea biscuits (e.g. McVities)
150g dairy-free spread (e.g. Pure sunflower spread/Vitalite “Mmm-mmm that’s right!”)
3.5 tbspn golden syrup (e.g. Lyle)
Method
1. Weigh out the ingredients
2. Add the biscuits to a food bag and crush with a rolling pin (leave some large bits)
3. Chop the marshmallows
4. Melt the dairy-free spread, chocolate and syrup stirring continuously over a medium heat
5. Once the mixture is melted – pour approximately 150ml into a jug for use later
6. Add the other ingredients to the pan and stir together
7. Line a roasting tin/baking tray (preferably with sides) with foil and pour in the mixture from the pan. Press it down with a knife to make it as even as possible
8. Pour over the remaining melted mixture from the jug to give it a smooth(ish) finish
9. Put into the fridge for at least 2 hours to chill
10. Chop into as many pieces as you wish – beware it is very rich! Yum!
Serving suggestion: Sprinkle a little icing sugar on the top to make them look pretty.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
