This delicious dairy free rocky road recipe came about due to our lack of oven. If you have been following us on Instagram, you’ll know that we’ve been without an oven for a week! Some backstory, our hob had a gas leak about a month ago, it was all very dramatic and we have been surviving off a single, pretty crappy electric hob ever since. Our new oven turned up last week, and 5 minutes after the fitters left, the fuse blew and tripped out the whole oven. A week later, we finally have got a cooker back!
The seriously delicious dairy free rocky road recipe came due to the need to get some baking on the go, without actually baking! Completely inspired by a video on Facebook (sorry I can’t remember who by) I decided to make my own dream rocky road, and I have not been disappointed. They are packed full of Bourbon biscuits (hello the best biscuits in a biscuit pack I will not hear otherwise). Also brimming with mini marshmallows, Biscoff and Natures Store Chocolate Hazelnut Spread this mix makes about 25 rocky roads and according to my fitness pal they work out at around 150 kcals each.
This recipe is seriously sweet, and with the addition of coconut oil instead of butter, adds a really moorish coconutty hint which is so perfect! The recipe calls for 100g golden syrup, however, you could reduce this slightly to reduce the sugar content (I personally would only reduce by a max of 30g to retain the texture).
If you try this recipe or any others, please tag us on Instagram, I would love to see your dishes!
Equipment for the Delicious Dairy Free Rocky Road Recipe
- Microwave proof bowl
- Wooden Spoon
- Brownie tin (or square tin)
- Greaseproof paper
- Pairing or chopping knife
The best dairy free, chocolate spread and biscoff stuffed rocky road
- 100 g Golden Syrup
- 50 g Coconut Oil (butter will work too)
- 270 g Dark Chocolate
- 1 Pack Bourbon Biscuits
- 140 g Mini Marshmallows
- 50 g White Chocolate
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In a microwave proof dish, melt together the chocolate, golden syrup and coconut oil until fully melted. Do this in 30 second blasts, always stirring after each blast.
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Whilst the chocolate is melting, chop the bourbon biscuits into thirds.
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Once the chocolate, golden syrup and ococnut oil is melted, stir in the marshmallows and biscuits until covered.
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Pour the mixture into your lined tin, smooth out and stick in the fridge for half an hour until set.
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Once set, drizzle with melted white chocolate and cut into 25 chunks.