Vegan, gluten-free, wheat-free
Rocky road has to be one of my favourite desserts.
As tarts & tartlets are enjoyed around this time of year, I decided to combine the two together and create rocky road tartlets!
The crust is light and crumbly and the filling is ultra rich & smooth, topped with crumbled cookies, chopped hazelnuts, vegan cream, vegan marshmallows, dairy-free white chocolate, fudge pieces, and a dusting of snow (icing sugar).
They're perfect for Christmas parties, events or pop on a festive film & tuck in!
Preparation: 20+ minutes
Baking time: 9-10 minutes
Makes: 5-6
Level: Easy
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Ingredients for the base
-165g of plain flour (I use gluten-free)
-160g of coconut oil (Solid)
-5 tablespoons of maple syrup
Ingredients for the filling
-450g of dairy-free chocolate
-2 cans of coconut cream (cream only)
-2 tablespoons of maple syrup
-2 tablespoons of maple syrup
Ingredients for the topping
-Icing sugar
-Chopped nuts
-Cookies
-Cookies
-Vegan cream
-Vegan marshmallows
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Method (base)
Step 1- Pre-heat your oven to 180 degrees c and line 6 tartlet tins with greaseproof paper or grease with vegan butter.
Step 2- In a mixing bowl, combine the plain flour, coconut oil and maple syrup.
Mix and bring together with your hands until a dough forms.
Step 3- Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.
Allow to cool fully before filling.
Method (filling)
Step 1- Scoop out the solid cream from the cans of coconut milk and place into a saucepan.
Gently heat until hot.
Step 2- While the coconut cream is hot, add in the vegan chocolate & maple syrup and mix until smooth and creamy.
Step 3- Place the filling aside to cool for 30 minutes.
Step 4- Once cool, pour into the tartlet crusts, pop into the fridge and allow to set. This will take around 1-2 hours.
Step 5- Once the filling has set, drizzle over some dairy-free white chocolate, then top off with vegan cream or coconut cream and vegan marshmallows.
I also added on some chopped hazelnuts, chopped biscuits, and a sprinkle of snow (icing sugar) to make it even more like rocky road.
Store in a sealed container in the fridge, best eaten within a few days.
____________________________________________________________
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
____________________________________________________________
Step 1- Pre-heat your oven to 180 degrees c and line 6 tartlet tins with greaseproof paper or grease with vegan butter.
Step 2- In a mixing bowl, combine the plain flour, coconut oil and maple syrup.
Mix and bring together with your hands until a dough forms.
Step 3- Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.
Allow to cool fully before filling.
Method (filling)
Step 1- Scoop out the solid cream from the cans of coconut milk and place into a saucepan.
Gently heat until hot.
Step 3- Place the filling aside to cool for 30 minutes.
Step 4- Once cool, pour into the tartlet crusts, pop into the fridge and allow to set. This will take around 1-2 hours.
Step 5- Once the filling has set, drizzle over some dairy-free white chocolate, then top off with vegan cream or coconut cream and vegan marshmallows.
I also added on some chopped hazelnuts, chopped biscuits, and a sprinkle of snow (icing sugar) to make it even more like rocky road.
Store in a sealed container in the fridge, best eaten within a few days.
____________________________________________________________
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
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