A chocolate biscuit and marshmallow rocky road, topped with a chocolate ganache and white chocolate ghost decoration. 100% vegan!
Rocky road is great if you have spare chocolate and marshmallows laying around in your kitchen.
This recipe is super quick & easy, and makes tasty, rich, chewy, chocolaty treats! Perfect for a fun & spooky (but very tasty) Halloween.
Halloween is fast approaching so make these devilishly moreish vegan rocky road bars.
These spooooky bars feature a delicious biscuit and marshmallow chocolate base topped with a layer of dark chocolate and a decorated white chocolate ghost pattern.
How to make the ghosts?
It couldn’t be simpler! This simple yet extremely effective method uses only white chocolate ( on the dark chocolate background of course) .
What is a Rocky Road?
Rocky road is a no-bake slice made up of chocolate, marshmallows along with other ingredients, which tend to vary by country. They can contain biscuits, nuts, chopped chocolate or a mixture of candy bars. The variations are endless!
Why you need to make these bars?
- They’re fun to make
- 100% vegan
- Can be made gluten-free if using gluten-free biscuits
- They’re SUPER delicious
- Extremely quick to make
- They’re extremely versatile
- Great to make with kids
- No baking required
- Can be made in advance
What vegan marshmallows to use?
There are countless vegan friendly Marshmallows out there but my personal favourites are ‘Dandies Vanilla Marshmallows‘ or ‘Freedom Mallows‘.
These taste identical to the non-vegan marshmallows! In fact, you literally can’t tell the difference! They also have the most delicious vanilla & strawberry flavours which helps flavour these little treats!
Looking for more spooky recipes, look no further:
What vegan block butter to use?
My favourite vegan / dairy-free block butters are ‘Naturli Vegan Block’ or Flora Plant Based Block Butter Alternative (salted or unsalted).
What cream to use?
When it comes to vegan ganache, any dairy-free cream will work, including dairy-free single, double and coconut cream (just use the thick part of the can of coconut cream).
Preparation: 5 minutes
Chilling time: 2-3 hours
Ingredients for the rocky road
- 200g of plain biscuits (you can use gluten-free)
- 100g of mini vegan marshmallows
- 2 tablespoons of golden syrup
- 200g of dairy-free dark chocolate
- 140g of dairy-free block butter (see notes*)
Ingredients for the chocolate topping
- 100g of dairy-free white chocolate
- 200g of dairy-free dark chocolate
- 150g of dairy-free cream (see notes*)
Method (rocky road)
1. Line a 9 inch square baking tin with grease proof paper. Make sure the paper is overhanging the tin. This will make it easier for removing the bars when ready.
2. Break up the biscuits into small chunks and place into a heat proof bowl, along with the marshmallows. Set aside.
TIP: If you’re using large marshmallows, cut them into small pieces.
3. Add the golden syrup, dairy-free chocolate and butter in a medium sized saucepan. Heat on low until fully melted. Use a heatproof spatula to stir the mixture to prevent sticking and burning onto the sides of the pan.
4. When ready, pour the melted chocolate into the biscuit and marshmallows. Stir to combine, making sure everything is covered in the chocolate mixture.
5. Tip the mixture into the lined tin, compacting it with a spatula.
Place into the fridge for 2-3 hours or until fully set.
Method (chocolate topping)
1. Heat the dairy-free cream in a saucepan until it’s hot.
2. Chop the dark chocolate into small chunks, place into a heat proof bowl. Pour the hot cream over the top. Allow it to sit for 3 minutes before stirring to a smooth ganache.
3. Keeping the slab still in the tin, remove from the fridge and pour over the ganache. Spread it even with an off set spatula.
4. Add the dairy-free white chocolate into a heat proof bowl. Fill a medium sized saucepan 1/4 full with water. Place the saucepan on the hob over low / medium heat, and add the bowl on top. This creates a bain-marie. Allow the white chocolate to melt. Add the white chocolate into a piping bag, snip off the tip and pipe blobs over the rocky road. Use a tooth pick to drag the chocolate creating a ghost shape. Dot some dark chocolate on the white chocolate for the eyes and mouth.
5. Place the tin back into the fridge, and allow it to set. This will take around 30 minutes.
6. When it’s fully set, lift the rocky road out of the tin. Slice the rocky road into square bars.
Store the rocky road in a sealed container in the fridge. Best enjoyed 4 days of making.
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