Vegan Rocky Roads
Marshmallows have been the bane of my life for quite some time now. Aged 7 I accidentally ate one at school not realising they were not vegetarian, and I loved it. Once I realised they weren’t veggie I never ate them again, but I have always wanted them. When traveling in Canada I was introduced to ‘s’mores’ but had to watch other people eat the gooey-goodness and snacked on a cube of chocolate. I managed to convince myself that the toothpaste I used left a ‘marshmallow aftertaste’ even though it had never seen a marshmallow, but the ultimate obsession was with rocky roads. Chocolate tiffin was perhaps my favourite food ever, and it could be made with marshmallows? I wanted to try it all so so badly, but never could.
Then, last week I was cooking dinner for my family and my mum walked in, surprising me with not one, but two bags of marshmallows, with a large ‘Vegan’ sign printed on their packaging. The local health food store had got them in and my amazing Mum had grabbed a couple of the last bags before they sold out – on their very first day in stock. Obviously I ripped open the packaging and tried them – they tasted exactly as I remembered. That evening my brother lit the fire in our living room and I toasted marshmallows for the first time – so good. With much restraint I saved about half the packets to make Rocky Roads. It went really well and they were delicious but it was late and I tried to take a few photos but it was too dark, so I made some more, perfected the recipe and decided to share it with you all.
Vegan Rocky Road – makes 8 generous portions.
- 4 tablespoons Maple Syrup
- 120g Coconut Oil
- 200g Dark Chocolate (separated into 2 portions of 100g)
- 350g Vegan Digestive Biscuits, crushed. (I used Sainsburys own-brand)
- 100g Rasins or Sultanas
- 75g Vegan Marshmallows (I used Freedom marshmallows, 1/2 packet of vanilla and 1/2 packet of strawberry).
- Cover the base of a 16cmx16cm pan with grease-proof paper.
- Melt the syrup, coconut oil and 100g chocolate in a heatproof bowl over a pan of hot water.
- Once melted, stir in in the crushed biscuits and raisins/sultanas and finally the marshmallows (I chopped some in half to give varying sizes).
- Add mixture to pan and press down to compact the mixture.
- Melt remains 100g chocolate and pour over the mixture already in the pan.
- Place into fridge until set, mine took around 3hours.
- Loosen the edges with a knife and remove slab from pan, cut into quarters and then eighths with a sharp knife.
If any of you try this out I’d love to know how you got on? What are your favourite vegan marshmallow brands?