Rocky Road is such a great treat because it’s fun to make and you can put your own spin on what you want to add in!
On your next baking afternoon or when you’ve got friends or family over who love to make magic in the kitchen, why not try this version of the classic Rocky Road?
Makes 14 squares
450g dark chocolate (at least 70% cocoa solids)
1 x 400ml tin of full-fat coconut milk
4 tbsp honey or maple syrup
3 tbsp gelatine
4 tbsp honey
1 tsp vanilla essence
110g ground almonds
1 tbsp tapioca flour
30g butter or coconut oil
1 tbsp honey or maple syrup
- You need to make the marshmallow first, so start by lining a 2lb loaf tin with non-stick baking paper.
- Pour 125ml of the water into a bowl that’s big enough to use a hand-held mixer with later and sprinkle over the gelatine, or use the bowl of your stand mixer if you have one.
- Give it a stir and let it ‘bloom’.
- Pour the remaining 125ml of water into a saucepan with the honey and vanilla.
- Bring up to a simmer and let it bubble away without stirring for 8–11 minutes, until the colour lightens and the mixture thickens and reduces.
- Remove from the heat and slowly pour it into the gelatine mix, whisking with a hand-held mixer on a low speed until light and fluffy (this will take 8–10 minutes).
- Pour into the lined tin and smooth the top until it’s level and even.
- Let the marshmallow sit at room temperature, uncovered, for 2–4 hours, until firm.
- Lift the marshmallow slab out of the tin, peel away the paper and cut into 2.5cm squares.
- Preheat the oven to 180°C. Line a baking tray and a 1lb loaf tin with non-stick baking paper.
- Put the ground almonds and tapioca flour into a large bowl and rub in the butter or coconut oil with your fingertips until it forms a crumble texture.
- Gently melt the honey or maple syrup in a small saucepan or in the microwave and add it to the flour mixture, stirring to combine.
- Pinch off portions of the dough and mould into biscuits about 2.5cm thick and 5cm in diameter. You should aim to make about eight biscuits.
- Place the biscuits on the lined baking tray and bake for 10–15 minutes, until golden and firm.
- Cool on a wire rack, then cut into 2.5cm chunks.
- Melt the chocolate in a large heatproof bowl set over a pan of gently simmering water (a bain-marie), making sure the water doesn’t touch the bottom of the bowl.
- Stir until smooth, then remove the bowl from the pan, pour in the coconut milk and honey and stir until thoroughly combined.
- Mix in the marshmallows and biscuits and stir until they are evenly distributed.
- Scrape into the lined loaf tin, smoothing the top until it’s level and even.
- Put the tin in the fridge for about 1 hour, until set.
Using the paper, lift the rocky road out of the tin and cut into squares. Store in the fridge in an airtight container for up to one week.
Inspired and want to whip up some more Rocky Road goodness? Check out our Easy DIY Rocky Road Bark for yet another scrumptious recipe – yum!!
What’s your favourite ‘classic’ treat?
Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE.
Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years. You can connect with Roz on Instagram via @naturalbornfeeder and you can check out more of her delicious recipes here!