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Saturday, 7 October 2017

Vegan rocky road recipe

Vegan, gluten-free, wheat-free

Rocky road is great if you have spare chocolate and marshmallows from other baking projects.
This was my first time making rocky road and I am so impressed by how they turned out and how delicious they taste!
This recipe is super quick & easy and makes tasty, rich, chewy, chocolaty treats.

The thing I love about rocky road, you can add in whatever you want! You could include nuts, dried fruit etc.
These little squares are incredibly hard to resist, I am sure you'll love them!

Preparation- 5 minutes
Freezing time- 3-4 hours
Makes- Approximately 10
Level- Easy

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Ingredients
-150g of dairy-free butter/margarine (I use Tomor)
-350g of dairy-free dark chocolate 
-4 tablespoons of maple syrup
-250g of crumbled cookies or 100g of puffed rice (I used gluten-free rice puffs)
-150g of vegan marshmallows (I use Freedom Confectionary)
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Step 1- Line a square baking tin with greaseproof paper.

Step 2- Place the dairy-free butter, dark chocolate and maple syrup into a small saucepan and heat over low until fully melted.
Step 3- Transfer the mixture into a mixing bowl and add in the crumbled cookies/rice puffs and marshmallows and mix until distributed.
Step 4- Pour the mix into the lined tin and make it level.
Pop the tin into the fridge overnight or in the freezer for 3-4 hours until set.

Step 5- Remove the baking paper and cut into slices.
You can serve with a dusting of icing sugar and more marshmallows.


Store in a sealed container in the fridge.

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Holly Jade
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