Cherry and Almond Rocky Road
Who doesn't love this classic Australian dessert? Gooey marshmallows and crunchy biscuit all wrapped in smooth dark chocolate. A really easy, quick recipie for everyone to enjoy!This was one of my first ever bakes and will always be a trusty favourite. It is great to play around with the flavours to suit your taste. Ideal for kids to try and make on a rainy day too.
- Rolling pin
- Zip-lock freezer bag (or one you can tie with handles)
- Cling film
- Baking tray
- 2 tbsp Maple syrup (30g)
- 100 grams Dairy-free spread
- 300 grams Dairy-free dark chocolate Broken into squares
- 25 grams Flaked almonds
- 75 grams Gluten-free plain biscuits Digestives or Rich Tea work well
- 50 grams Glacé cherries Halved
- 50 grams Mini marshmallows Vegetarian/vegan if required
- Melt the chocolatesquares, dairy-free spread and maple syrup using a Bain-Marie method (this takes about 5-10 minutes on a medium heat). Continue stirring intermittently whilst completing steps 2 and 3. This will ensure you do not burn the chocolate.
- Whilst the chocolate mix is melting on the hob, put the plain biscuits into a zip-locked freezer bag and break up using a rolling pin. You want a nice mix of crumbs and chunks. Break this up to your liking.
- Place the almond flakes, glacé cherries and marshmallows into a seperate bowl with the crushed biscuits. You can skip adding the almond flakes if you would like to make this nut-free.
- Once the chocolate has fully melted, remove from the hob and add the dry ingredients from step 3.
- Combine everything together thoroughly, making sure you cover all the dry ingredients with lots of chocolate.
- Cling film a large baking tray (or one suitable for the thickness of squares you want to create) and then spoon the mixture onto the tray. Even this out using a spatula. Optional extra: add some extra marshmallows on top (or another topping of choice) if desired.
- Pop the tray into the fridge for at least 2 hours (or overnight) until set. Cut into equal size squares using a knife.