Sorry for the lack of Vegan MoFo posts over the weekend. I have a few personal things going on at the moment, plus my amazing little sister and her fiance got married on Friday!! (with celebrations continuing into the weekend) They had a beautiful day with plenty of sunshine and all their friends and family. Congratulations again to them! ❤
I’ve had to slow down a bit on the cooking too so I will see how the rest of the month goes but today I have pulled together one of my fave chocolatey goodies for you 🙂 Rocky Road!
“Rocky Road was invented in Australia in 1853 as a way of on-selling confectionery spoiled by the long journey from Europe. Gold miners in towns outside of Melbourne, such as Ballarat, were wealthy but uncultured. Unscrupulous businessmen took advantage of these men, mixing the spoiled confectionery with low quality chocolate and other ‘filler’ ingredients, such as locally foraged nuts. The name Rocky Road is derived from the ‘Rocky Road’ travelers had to take to get to the gold fields” Wikipedia
Rocky Road traditionally has biscuit, cranberries and marshmallows in it but for mine I went down a more wholesome route (no spoilt confectionary in sight I promise!) with brazil nuts and mixed dried berries as well as some gluten/ dairy free digestives.
As well as mixing the berries into the melted chocolate I also sprinkled them on top to give the bars this jewelled pretty finish to them.
This is another MoFo recipe which has ended up in the office to save myself from eating the whole lot. I really could have quite happily munched away at these rich, sweet choc bars 🙂
Makes 12 squares
300g Dark Chocolate (check ingredients to make sure its non dairy)
50g Dairy Free Margerine
1 tbsp Agave Syrup
1 tbsp Almond Milk
6-8 Brazil Nuts
2 Large handfuls of Mixed Berries – cranberries, raisins, sultanas
4-5 Gluten Free/ Dairy Free Biscuits (digestives are perfect)
Break the chocolate into squares or small chunks. Melt the chocolate either in a bowl over a pan of hot water or in the microwave. Stir in the butter, milk and syrup and combine until smooth and melted.
Chop the Brazil nuts in half and add to the chocolate with half of the berries. Crumble in the biscuits and stir to combine.
Line a dish with some baking paper and then pour the chocolate in and smooth out with a spatula or the back of a wooden spoon. Sprinkle over the remaining berries.
Put the tray in the fridge for at least an hour, until set.
Slice in to squares and store in the fridge for 3-5 days. I stacked the slices in some tupperware with sheets of baking paper in between the layers so it didn’t all stick together.