Give rocky road a gourmet makeover with these decadent no-bake bites. Plant-based, gluten
free, easy and delicious! This recipe for vegan rocky requires 10 minutes and makes 12 generous slices – making a perfect last minute Valentine’s Day Gift Idea.
INGREDIENTS
1 bar of Pana Organic Mylk Baking chocolate (80g).
1 bar of Pana Organic Dark Baking chocolate (80g)
Pana Organic Mylk or Dark Marshmallows (100g).
1/4 cup of roasted almonds
20 g of shelled pistachios chopped for garnish (optional)
55g of raspberries or 1 Pana Organic cherry, coconut snack bar (80g or a
bit less if you want to take a bite for yourself)
INSTRUCTIONS
- Line a baking sheet with baking paper.
- Simmer hot water in a saucepan and place a smaller glass bowl on top of the
saucepan, careful the water isn’t touching the glass. - Break up chocolate and add to a glass bowl and stir slowly. Turn the mixture
over and over and scraping the chocolate from the bottom and sides of the
bowl, until the chocolate is melted. Set aside to cool. - Cut marshmallows in half with a lightly oiled knife or scissors, chop up
almonds and slice cherry snack bars into small chunks. - Add to the melted chocolate and fold together slowly.
- Pour into a tray lined with the baking paper and spread to the edges.
- Sprinkle with pistachios for a vibrant colour and extra boost of antioxidants if
you are using them. - Place in the fridge to chill until set for 1-2 hours or completely firm.
- When the chocolate is thoroughly set, use a sharp serrated knife to cut the
rocky road into 12 pieces. - Store rocky road in an airtight container for up to three days.
