Thursday 9 April 2020

Vegan Easter Rocky Road - No bake!

A little twist on the classic rocky road full of all things Easter!

If you needed an excuse to upgrade your usual rocky road recipe, this IS IT. When Easter time comes around I like to have an abundance of chocolates to feast on - there's so many vegan chocolates these days it's easy to become spoilt for choice and the need to try all of them takes over me. So I usually have leftover's and I find the best way to use them up is in a delicious rocky road. It's no-bake, it takes little time to throw together and it doesn't have to look perfect so pretty easy for those of you who aren't too confident in the kitchen. And when it's set it's like Easter started all over again. 

If you love chocolate and rocky road....

Check out my other Easter recipes for more inspiration!


Prep: 20 minutes
Cook: No bake - Chill time 1-2 hours 
Serves: 16


  • Any vegan chocolate brand will work in this recipe, though I do favour Nom or Lindt Vegan bars
  • A lot of dark chocolate is already vegan just make sure to check the back in case it contains milk, but a high percentage of cocoa shouldn't. 
  • Most supermarkets will do vegan marshmallows now but if you can only get the large ones then chop them up. 


  • 300g Milk chocolate
  • 150g Dark chocolate 
  • 100g Butter
  • 150g Digestives biscuits
  • 2 heaped tbsp Golden syrup
  • 100g Vegan Marshmallows
  • 250g Easter chocolate - I used a mix of Doisy and Dam and Moo Free Choccy Eggs
  • 6 Mummy Megz Vegan Chuckie Egg - quartered
  • 200g White Chocolate


  1. Line a 9-inch square baking tin with baking paper and set aside.
  2. Crush the biscuits into medium chunks (not crumbs) then add to a large mixing bowl. Add the marshmallows, 200g of the easter chocolates and the vegan chuckie eggs.
  3. Melt the milk chocolate, dark chocolate, golden syrup and butter in a bain-marie or in the microwave stirring occasionally until combined then remove from the heat.
  4. Pour the chocolate mix into the large bowl with the remaining ingredients and stir till everything is coated in the chocolate.
  5. Spoon the mixture into the baking tin and spread out evenly.
  6. Melt the white chocolate and then once melted pour this over the rocky road and spread evenly across. Scatter the remaining 50g of easter chocolates on top. 
  7. Chill in the fridge for  1-2 hours and then when ready to serve bring to room temp about 10-15 minutes so it is easier to slice. Enjoy!
  8. Best stored at room temperature.



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