This Gluten-Free Vegan Rocky Road is the perfect treat for those on an allergen-free diet. Nuts can be omitted and replaced with toasted coconut flakes or more biscuit.
This dish contains the following allergens: Tree Nuts
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500g
dark chocolate, roughly chopped
140g
vegan marshmallows, halved
100g
walnuts, roughly chopped
80g
vegan candy coated chocolate drops
80g
gluten-free shortbread or biscuits, plus another biscuit (crushed)
60g
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
17oz
dark chocolate, roughly chopped
4oz
vegan marshmallows, halved
3oz
walnuts, roughly chopped
2oz
vegan candy coated chocolate drops
2oz
gluten-free shortbread or biscuits, plus another biscuit (crushed)
2oz
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
Utensils
Medium saucepan
Large bowl
Step 1
Grease and line the tin with baking paper leaving a little excess to help lift the Rocky Road out.
Step 2
Place the chocolate in a bain marie over a low heat. Stir until the chocolate has almost melted then remove from heat and set to one side. Leave to cool for a few minutes.
Step 3
Whilst the chocolate is cooling add all of the remaining ingredients to a large mixing bowl. Be sure to reserve a few items for decorating the top.
Step 4
Pour over the chocolate and stir until fully combined then pour into lined tin and spread with the back of a spoon or offset spatula until you have a nice even layer.
Step 5
Sprinkle over the reserved toppings then place into the refrigerator for 2 hours or until set.
Step 6
Once set remove the tin from the refrigerator and lift out the Rocky Road. Using a hot damp knife cut into 16 equal squares. Store in the fridge in an airtight container for up to 2 weeks.
Grease and line the tin with baking paper leaving a little excess to help lift the Rocky Road out.
500g
dark chocolate, roughly chopped
140g
vegan marshmallows, halved
100g
walnuts, roughly chopped
80g
vegan candy coated chocolate drops
80g
gluten-free shortbread or biscuits, plus another biscuit (crushed)
60g
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
17oz
dark chocolate, roughly chopped
4oz
vegan marshmallows, halved
3oz
walnuts, roughly chopped
2oz
vegan candy coated chocolate drops
2oz
gluten-free shortbread or biscuits, plus another biscuit (crushed)
2oz
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
Step 2 of 6
Place the chocolate in a bain marie over a low heat. Stir until the chocolate has almost melted then remove from heat and set to one side. Leave to cool for a few minutes.
500g
dark chocolate, roughly chopped
140g
vegan marshmallows, halved
100g
walnuts, roughly chopped
80g
vegan candy coated chocolate drops
80g
gluten-free shortbread or biscuits, plus another biscuit (crushed)
60g
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
17oz
dark chocolate, roughly chopped
4oz
vegan marshmallows, halved
3oz
walnuts, roughly chopped
2oz
vegan candy coated chocolate drops
2oz
gluten-free shortbread or biscuits, plus another biscuit (crushed)
2oz
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
Step 3 of 6
Whilst the chocolate is cooling add all of the remaining ingredients to a large mixing bowl. Be sure to reserve a few items for decorating the top.
500g
dark chocolate, roughly chopped
140g
vegan marshmallows, halved
100g
walnuts, roughly chopped
80g
vegan candy coated chocolate drops
80g
gluten-free shortbread or biscuits, plus another biscuit (crushed)
60g
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
17oz
dark chocolate, roughly chopped
4oz
vegan marshmallows, halved
3oz
walnuts, roughly chopped
2oz
vegan candy coated chocolate drops
2oz
gluten-free shortbread or biscuits, plus another biscuit (crushed)
2oz
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
Step 4 of 6
Pour over the chocolate and stir until fully combined then pour into lined tin and spread with the back of a spoon or offset spatula until you have a nice even layer.
500g
dark chocolate, roughly chopped
140g
vegan marshmallows, halved
100g
walnuts, roughly chopped
80g
vegan candy coated chocolate drops
80g
gluten-free shortbread or biscuits, plus another biscuit (crushed)
60g
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
17oz
dark chocolate, roughly chopped
4oz
vegan marshmallows, halved
3oz
walnuts, roughly chopped
2oz
vegan candy coated chocolate drops
2oz
gluten-free shortbread or biscuits, plus another biscuit (crushed)
2oz
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
Step 5 of 6
Sprinkle over the reserved toppings then place into the refrigerator for 2 hours or until set.
500g
dark chocolate, roughly chopped
140g
vegan marshmallows, halved
100g
walnuts, roughly chopped
80g
vegan candy coated chocolate drops
80g
gluten-free shortbread or biscuits, plus another biscuit (crushed)
60g
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
17oz
dark chocolate, roughly chopped
4oz
vegan marshmallows, halved
3oz
walnuts, roughly chopped
2oz
vegan candy coated chocolate drops
2oz
gluten-free shortbread or biscuits, plus another biscuit (crushed)
2oz
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
Step 6 of 6
Once set remove the tin from the refrigerator and lift out the Rocky Road. Using a hot damp knife cut into 16 equal squares. Store in the fridge in an airtight container for up to 2 weeks.
500g
dark chocolate, roughly chopped
140g
vegan marshmallows, halved
100g
walnuts, roughly chopped
80g
vegan candy coated chocolate drops
80g
gluten-free shortbread or biscuits, plus another biscuit (crushed)
60g
vegan raspberry jelly sweets, halved
Generous pinch
flaked sea salt
17oz
dark chocolate, roughly chopped
4oz
vegan marshmallows, halved
3oz
walnuts, roughly chopped
2oz
vegan candy coated chocolate drops
2oz
gluten-free shortbread or biscuits, plus another biscuit (crushed)
