Christmas is finally here so let the indulgence begin! What could be more festive than chocolate, fruit and nuts, marshmallows, caramel biscuit and cherries?
I developed a Rocky Road recipe last year, but this is an all-singing, all dancing version just in time for Christmas. Previously, I found the bars difficult to set when using non-dairy margarine, so I’ve switched to coconut oil which works perfectly.
Vegan marshmallows are easy to find in many shops now; I always use Freedom Mallows available in Holland and Barrett as they are super soft and delicious and very importantly gelatine-free.
Cut these tasty treats into square bites for a treat everyone will love (and no baking required).
Makes about 12 sqaures
100g coconut oil, semi solid at room temperature
3 tbsp golden syrup
200g good quality dark chocolate, broken into even chunks
100g caramelised biscuits (I used Lotus), broken roughly
50g brazil nuts, halved
25g dried cranberries
75g Freedom vanilla mini marshmallows
2 tbsp glace cherries
Icing sugar to dust
1. Melt the coconut oil, syrup and chocolate in a large pan over a low heat, stirring frequently to avoid burning.
2. When melted, add the biscuits, brazil nuts, cranberries, marshmallows and glace cherries. Stir through to coat in chocolate evenly.
3. Line a baking tray with greaseproof paper and spoon the mixture into the tray. Chill in the refrigerator for at least 3 hours, or overnight if possible. Dust with icing sugar to decorate.