May 1, 2022

The Ultimate Rocky Road (gluten free, dairy free, vegan)

My gluten free, dairy free and vegan rocky road recipe combines 4 different types of gluten free biscuits (digestives, cookies, bourbons and shortbread) with dairy free chocolate, marshmallows and dried cranberries. This recipe is really versatile and can be adapted depending on what you have in the cupboards – feel free to change up the biscuits or add different dried fruit and nuts. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently asked questions

Which marshmallows do you use?

To keep this recipe vegan, I used the Freedom Confectionary Mini Pink and White Marshmallows however, any marshmallows would work. 

How long will they last?

They will last in an airtight container in the fridge for up to 7 days.

Which chocolate do you use for this recipe? 

For this recipe I used Nomo milk chocolate alternative, however any dairy free alternative would work.

Which biscuits do you use for this recipe?

For this recipe I used Free From alternatives to Digestives, Cookies, Bourbons and Shortbread. These are available in most UK supermarkets such as Asda, Sainsbury’s and Tesco. Feel free to change the biscuits depending on what you can get hold of!

How long will they take to set?

These rocky road will take at least a few hours to set in the fridge, I normally tend to leave them overnight.

Print Recipe
5 from 1 vote

The Ultimate Rocky Road

Prep Time15 mins
Setting time3 hrs
Servings: 9 squares

Ingredients

  • 400 g gluten free biscuits *See FAQs (I use a mix of digestives, shortbread, cookies & bourbons)
  • 80 g marshmallows *See FAQs
  • 50 g dried cranberries
  • 425 g dairy free chocolate *See FAQs
  • 140 g dairy free butter
  • 80 g golden syrup

Instructions

  • Line a 9" square springform baking tin with baking paper.
  • Break the biscuits into small bite size pieces and add to a large mixing bowl with the marshmallows and dried cranberries.
  • In a large saucepan melt the dairy free chocolate, butter and golden syrup on a low heat until combined.
  • Pour the chocolate mixture over the dry mixture and mix well until everything is coated in the chocolate.
  • Transfer the mixture to the lined baking tin and press down so that it is firmly in place.
  • Place in the fridge to set (for at least 3 hours). Optional: Melt extra dairy free chocolate to pour on top of the rocky road and place back in the fridge to set.
  • Cut into squares and enjoy!

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.