Vegan Rocky Road

Probably one of the most un-vegan cake-kinda-thing you can get. It’s not even veggie. When you’re somehow not thinking about the fact you’re eating beef gelatine in your sweet dessert, they taste pretty good. How can’t they? They’re filled with sickly goodness solidified in chocolate. That’s the other catch with regular rocky road, they’re a combination of high sugar and high “bad” fat. Not sure about you, but I’m quite turned off by these non-vegan versions. I’m not claiming that The Hungry Herbivores rocky road is a health food by any stretch, yet in comparison to the usual butter and milk chocolate, the vegan substitution love your body a bit more. Replacing butter with coconut oil replaces bad fats with good fats, milk chocolate with dark chocolate adds in some antioxidants and other nutritional values and of course, vegan marshmallows replace the cruelty!  Definitely in the UK, vegan marshmallows cost considerably more than the regular ones. But there’s no way we’d be using animal bones in this herbivore kitchen. So we used Mallows vegetarian marshmallows of course. If you can’t get hold of the mini marshmallows, make sure you cut them into small, more manageable sizes.

The gorgeous recipe is super rich. Yet that didn’t stop me devouring many pieces in one sitting. Definitely not guilt free, but worth it none the less.

Try out the recipe and tell me what you thought

Vegan Rocky Road
Prep time
Total time
Quick, fun and tasty old favourite of mine, but without the cruelty and super un-healthiness!
Recipe type: Sweet, Snack
Cuisine: Vegan
Serves: 9/12 pieces
  • 220g rich tea biscuits
  • 100g vegan marshmallows
  • 100g coconut oil
  • 350g dark chocolate
  • 90g golden syrup or brown rice syrup
  1. Line a 8x8 tin with greaseproof paper
  2. Crush up the biscuits with a rolling pin, leaving a few a bit chunky, transfer to a bowl
  3. Add ¾ of the marshmallows, leaving the rest for the top
  4. Melt the coconut oil in a saucepan on low, then add the chocolate & syrup. Stir constantly till completely melted.
  5. Add ¾ of the chocolate mixture to the bowl of rich teas and marshmallows, mix it in fully and flatten into the tin.
  6. Pour the rest of the chocolate mix ontop, smoothing out with a spoon.
  7. Decorate with the rest of the marshmallows and leave in the fridge for ⅔ hours to set, or chuck in the freezer if you're in a rush!



You May Also Like

One comment

  1. Prеtty! This was an incredibly wonderful post. Mɑny
    thanks for suρplying this information.

Leave a Reply