This indulgent vegan rocky road is an easy no-bake fridge cake packed with vegan marshmallows, rich tea biscuits, raisins and chopped almonds.
Everyone should have a go at making Rocky Road. It is totally irresistible, quick and easy to make with no baking required, and doesn't need to look in any way neat and tidy... the knobblier the better!
Perfect for school cake sales or sharing around the office, (does anyone go to offices any more?!), rocky road gives maximum wow-factor for minimal effort - what more could you want from a baking recipe?
And this vegan version is a classic "but that can't be vegan?!" recipe. There are now some excellent light and fluffy vegan marshmallows available in supermarkets. Paired with rich dark chocolate, rich tea biscuits and your choice of fruit and nuts, there is nothing lacking in this deliciously decadent treat.
📝 What you need
- Vegan mini marshmallows I used these Freedom mini marshmallows (also sold at Sainsburys, Ocado, Holland & Barrett), or try Dandies (Asda) or Plant Kitchen (M&S) - both of these are larger so just chop into smaller pieces before using.
- Dark chocolate (check it is dairy-free)
- Vegan white chocolate (optional - I used dairy-free white chocolate chips)
- Rich tea biscuits (or other vegan biscuits - digestives or hob nobs are nice too!)
- Dairy-free block margarine (I like Flora Plant Butter or Naturli Block)
- Golden syrup
- Blanched almonds
This 20cm square loose-based tin by Lakeland would be ideal and easy to get the rocky road out of once set. I have quite a few Lakeland cake tins and they are sturdy and very durable.
You will see from the photos that I used my nifty adjustable cake tin which is so handy for making cakes and traybakes of all sorts and sizes.
Rocky road is the perfect throw-together recipe to add all sorts of variations into. How about trying:
- Chopped glace cherries
- Dried cranberries or blueberries
- Digestive biscuits (in place of rich tea)
- Chopped pistachios or brazil nuts
- Biscoff biscuits (with biscoff spread drizzled over the top too?!)
- Coconut flakes or dessicated coconut
- Freeze-dried raspberries or strawberries
- Edible glitter (sprinkled over the top)
How will you customise yours?!
👩🏽🍳 Expert Tips
This is so very easy to make, but these few little tips will make a big difference:
- Freeze your mini-marshmallows beforehand - I tipped them out onto a baking tray to make sure they didn't stick together. Doing this stops them from melting and keeps their shape when you stir them into the warm chocolate mix. They don't need very long in the freezer to firm up.
- Don't crush the biscuits too small - the rocky road gets its texture and crunch from bigger slabs of biscuit - go gently!
- Let it set at room temperature - putting chocolate in the fridge will dull its shine and sometimes develop a white 'bloom' which doesn't affect the taste but looks a bit unsightly.
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For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
"Brilliant! Chock full of easy recipes and great tips and advice" Hello! Magazine
🍽 If you liked that...
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Vegan Rocky Road
- 125 g dairy-free block margarine
- 300 g dark chocolate (check it is dairy-free)
- 3 tbsp golden syrup
- 200 g rich tea biscuits (or other vegan biscuits - digestives or hob nobs are nice too!)
- 70 g blanched almonds
- 100 g raisins
- 75 g vegan mini marshmallows
- 50 g vegan white chocolate (optional - I used white chocolate chips)
- Line a baking tin roughly 20cm x 20cm with greaseproof paper or baking parchment. Put your marshmallows in the freezer until needed later on.
- In a saucepan, heat the margarine and golden syrup gently until melted.
- Add the chocolate and stir continually until it has just melted. Remove from the heat.
- Break the biscuits into chunks, (it is easiest to do this in a reusable bag to avoid mess!).
- Roughly chop the almonds.
- Stir the biscuits, almonds, raisins and marshmallows into the melted chocolate and mix until fully combined.
- Tip the mixture into your prepared tin and press down firmly with a fork, then leave to set. (I prefer to do this at room temperature rather than in the fridge, but you can chill it if you're in a hurry).
- Optional: For extra decoration, melt vegan white chocolate in the microwave for 30 seconds on full powder followed by 10 second blasts until fully melted. Use a teaspoon, piping bag or bottle with nozzle to drizzle it over the rocky road.
- When it is all fully set, cut the rocky road into 16 equal squares and serve. Store in an airtight container.
I'm linking this post with the CookBlogShare challenge, hosted this week by Marita at My Kitchen.