Vegan Rocky Road

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4.80 from 5 votes

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www.theconsciousplantkitchen.com

This Vegan Rocky Road recipe is the most delicious vegan version of your favorite rocky road candy bars. They are filled with vegan marshmallows, vegan jelly candies, and biscuits into a crunchy oat milk chocolate.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-rocky-road/ or scan the QR code here ➡️

Prep Time10

cool down20

Total Time30

Servings: squares

Calories: 200.2kcal

Author: Carine Claudepierre

Ingredients

500 g Oat Milk Chocolate Note 1
15 ml Coconut Oil
20 g Shredded Coconut
100 g Vegan Gummy Note 4
50 g Unsalted Peanuts
50 g Almonds
200 g Vegan Marshmallows chopped in big chunks. Note 3
100 g Shortbread Note 2, cut in big chunks

US Customary - Metric

Instructions

Line an 8-inch x 8-inch (20 cm x 20 cm) square brownie pan with parchment paper. Slightly oil paper with coconut oil. Set aside.
In a large glass bowl, add the pieces of chocolate and coconut oil.
Bring water to a boil in a saucepan, remove from the heat and place the previous bowl with chocolate on top of the hot saucepan. Stir with a wooden spoon or silicone spatula to gently melt chocolate.
You can also place the glass bowl in the microwave to melt the chocolate faster if preferred. Microwave in 30-second bursts, stir between each burst, and stop when fully melted.
When the chocolate is perfectly melted, wait 5 minutes before adding the remaining ingredients - especially if you microwave the chocolate as the melted chocolate mixture will be warmer. This waiting time prevents the gummies or marshmallows from melting.
Fold in the peanuts, shredded coconut, almonds, gummy candies, and big chunks of vegan marshmallow and vegan shortbread.
Stir to incorporate and fully cover the ingredients with melted chocolate.
Pour the batter into the prepared pan.
Place the pan in the freezer for 15 minutes to quickly harden the rocky road or for a few hours in the fridge.
Cut into 4 horizontal bars, then cut each bar into 6 squares to create 24 rocky road pieces.
Store in the fridge for up to 2 weeks in an airtight container or freeze for up to 3 months.

Equipment

Notes

Note 1: We used one Whittaker's Oat Milk block, but you can use vegan dark chocolate to cut down the sugar.

Note 2: You can use store-bought vegan, gluten-free shortbread or our almond flour shortbread cookies.

Note 3: We used Dandies vegan marshmallows or vegan sugar-free Marshmallows for a healthier twist.

Note 4: We used vegan soft gummy candies, not high fructose candies, these are made of fruit juice and add the perfect texture to rocky road.

Nutrition