Christmas Vegan Rocky Road

• Produce

  • 50 g Cranberries, dried
  • 70 g Glace cherries, dried and halved

• Condiments

  • 4 tbsp Golden syrup

• Baking & Spices

  • 1/2 tsp Almond extract
  • 300 g Dark chocolate
  • 1 Topping
  • 25 g White chocolate, dairy free

• Oils & Vinegars

  • 50 g Cacao butter/coconut oil

• Nuts & Seeds

  • 50 g Almonds

• Bread & Baked Goods

  • 80 g Biscuits, vegan

• Desserts

  • 70 g Marshmallows, vegetarian

• Other

  • edible glitter (optional

Found on madebyluci.co.uk

Description

Ingredients

• 300g dark chocolate, broken into pieces
• 50g cacao butter/coconut oil
• 1/2-3/4 tsp almond extract
• 4 tbsp (60g) golden syrup
• 70g glace cherries, rinsed, dried and halved
• 70g vegetarian marshmallows
• 50g almonds, roughly chopped
• 50g dried cranberries
• 80g vegan biscuits (I used 50/50 ginger nut biscuits and oaty biscuits), roughly chopped
• topping
• 25g dairy free white chocolate (optional)
• edible glitter (optional)

Directions

• Melt the dark chocolate and cacao butter, if using, together in a bain-marie or in 30 second bursts in the microwave. If using oil, add once the chocolate is melted.
• Stir in the almond extract and golden syrup.
• Mix together all the dry ingredients in a large bowl.
• Pour over the melted chocolate mixture. Stir gently until well combined with the dry ingredients.
• Pour into the prepared tin and place in a fridge until set (mine takes at least three hours - usually I leave it overnight).
• Once set, melt the white chocolate and drizzle over the rocky road. Sprinkle over edible glitter and leave to set.
• One solid, slice into squares and serve. Keeps well in an airtight container in the fridge for at least a week.

Nutrition