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- Serves: Makes 14
- Preparation: 10
- Cooking: 5
- Passive: 120
- Ready: 135
These are ridiculously easy to make: simply mix all the ingredients together and pop them in the fridge!
- 300 g vegan chocolate
- 2 tablespoons coconut oil
- 200 g vegan mini marshmallows
- 75 g salted peanuts
- 75 g dried sour cherries
- 10 g salted popcorn
- 100 g vegan digestive biscuits, broken into small pieces
- 1 tablespoon dried rose petals
Line the base of a 20 cm square tin with two layers of clingfilm. Melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally. Remove from the heat and leave to cool for 5 minutes.
Put the marshmallows, peanuts, cherries, popcorn and biscuits in a large mixing bowl. Pour in the chocolate and mix well until everything is coated. Tip into the prepared tin and press down well with the back of a spoon. Sprinkle with dried rose petals. Put into the freezer for 2 hours to set, then remove and cut into large squares to serve.
Recipe taken from Feed Me Vegan by Lucy Watson, published by Sphere, an imprint of Little, Brown Book Group Ltd.
“These are ridiculously easy to make: simply mix all the ingredients together and pop them in the fridge! Rocky road is hugely popular and I totally get why – it has so many different types of crunchiness and sweetness in a bar. Vegan marshmallows are easy to find these days and are delicious. Just try and get any friends to tell the difference.”