I picked up Tanya Burr’s new baking book, Tanya Bakes, and decided to have a look through and see if there were any recipes that could easily be made vegan. I was very excited to see that the Rocky Road recipe that Tanya included was quite simple and it didn’t take much to change the non-vegan ingredients.
150g butter (or a vegan spread)
350g dark chocolate
4tbsp golden syrup
250g Maryland cookies (or Tesco vegan digestives)
150g marshmallows (Freedom vegetarian mini marshmallows)
icing sugar to finish
Melt the butter, chocolate and syrup together in a saucepan on a low heat. Bash the cookies (in a plastic bag or inside a tea towel) with a rolling pin and aim to be left with big cookie chunks and crumbs too. Pour the crushed cookies into the chocolate/butter/syrup mixture. Pour in marshmallows and stir well. Pop the mixture into a tin and let it set in the fridge for 2 hours or overnight. Once your Rocky Road is set, dust it with icing sugar and cut it into bars.
I followed the above recipe although I did not include any biscuits and instead opted for a few more marshmallows. I included the correct amount of marshmallows according to the recipe then I added a few more until the consistency seemed right.
I also did not have a large enough, flat tin to be able to spread the mixture then cut it when set, so I decided to use a tin I have which has lots of small squares. I am not sure where I got this tin from (sorry!)
After making do with what I had in my kitchen, they turned out great! Me and Joe tried some and they were so delicious, even without the crushed up biscuits.