Rocky road was only an ice cream in my book until I moved to Australia last year. I quickly realized that it is a well-loved candy bar in this country as well as the UK. I actually prefer the candy to the ice-cream, as I was never big on frozen desserts in the first place, and it seems more appropriate as the weather starts to cool back in the States.
Here, I have recreated Australian rocky road to be fully vegan with the help of some fluffy, pink, gelatin-free marshmallows and a few extra add-ins. The marshmallows are mandatory for any rocky road recipe, but the other options are up to you. Texture is key, with anything crunchy or chewy being optimal. More is definitely merrier when it comes to this whimsical sweet. If you really want to go full Aussie, throw in some turkish delight or vegan honeycomb-- two tried and true Australian favorites. (You can find bee-free honeycomb at veganperfection.com, although there are also plenty of recipes out there for making your own.)
I hope you enjoy this slice of Australian culture as a cruelty-free homage to the ice cream of days past.
Here, I have recreated Australian rocky road to be fully vegan with the help of some fluffy, pink, gelatin-free marshmallows and a few extra add-ins. The marshmallows are mandatory for any rocky road recipe, but the other options are up to you. Texture is key, with anything crunchy or chewy being optimal. More is definitely merrier when it comes to this whimsical sweet. If you really want to go full Aussie, throw in some turkish delight or vegan honeycomb-- two tried and true Australian favorites. (You can find bee-free honeycomb at veganperfection.com, although there are also plenty of recipes out there for making your own.)
I hope you enjoy this slice of Australian culture as a cruelty-free homage to the ice cream of days past.
YIELDS
16 squares
PREP TIME
COOK TIME
TOTAL TIME
- 2 tablespoons coconut oil
- 1 large bar (about 13 oz.) dark baking chocolate (dairy-free)
- 3 tablespoons canned coconut cream
- 1 + 1/2 cups vegan marshmallows, chopped, divided
- 3 tablespoons pumpkin seeds
- 3 tablespoons cranberries
- optional add-ins: peanuts, coconut flakes, raisins, turkish delight
Directions
1. Heat coconut oil in double boiler on high heat.
2. Once melted, reduce heat and add chocolate (broken up into pieces).
3. Stir with a wooden spoon until chocolate is melted.
4. Remove from heat and stir in coconut cream until smooth.
5. Fold 1 cup marshmallows and all other add-ins into chocolate.
6. Pour into 9x9 baking sheet lined with wax paper and tap a few times against the counter to get rid of any air bubbles.
7. Sprinkle remaining marshmallows on top of the chocolate.
8. Place in the fridge for about 2-3 hours to set 9. You can keep leftovers (if there are any) in the fridge or freezer.
2. Once melted, reduce heat and add chocolate (broken up into pieces).
3. Stir with a wooden spoon until chocolate is melted.
4. Remove from heat and stir in coconut cream until smooth.
5. Fold 1 cup marshmallows and all other add-ins into chocolate.
6. Pour into 9x9 baking sheet lined with wax paper and tap a few times against the counter to get rid of any air bubbles.
7. Sprinkle remaining marshmallows on top of the chocolate.
8. Place in the fridge for about 2-3 hours to set 9. You can keep leftovers (if there are any) in the fridge or freezer.
Also by Quincy: Vegan Eggplant Caprese
Related: Healthy Banana Chocolate Chip Cookies
Vegan Chocolate Protein Pancakes
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Photos: Quincy Malesovas
