Easter Rocky Road
20 min 
8-12 squares 
Rocky road is a really easy, no bake required recipe. Usually made with milk chocolate, it’s a fantastic sustainability hack as it uses any left overs in our sweets cupboards, from digestive, milk or ginger biscuits, to marshmallows, left over chocolate eggs, nuts, dried fruits, or even jelly beans and gummy bears. This year, we’ve decided to create a recipe that is also suitable for vegan diets, using our rich Dark Chocolate Chips which contain 70% of cacao solids. In other words, this Easter Rocky Road recipe is bound to deliver an intensely delicious treat to adults and children. Topping up the fun factor, our recipe creator Luce uses marshmallows, Roasted Cacao Nibs to make them even more crunchy, as well as 100% plant based mini Easter eggs. But the world is your oyster – you can substitute these ingredients with whatever sweet leftovers you have in stock and be as playful and as experimental as you wish 🤹
And remember: you can adapt this Easter Rocky Road recipe for any time of the year. Just substitute the mini Easter eggs with red and green M&Ms to make a Christmas version, or use 100g Dolly mixture instead, to make the sweetest kids’ birthday party treat. And if you find the dark chocolate chips a bit too intense, feel free to use oat milk chocolate chips to give it a less intense, more accessible milk chocolate flavour.
If you discover a golden combination, do let us know on our social media @foodthoughtsUK
You will need
- 90g melted butter (dairy free if required)
- 2 tbsp maple syrup
- 400g Food Thoughts Dark Chocolate Chips
- 150g digestive biscuits (broken into small pieces)
- 80g dried cranberries
- 50g Food Thoughts Roasted Cacao Nibs
- 180g mini eggs (dairy free if required)
- 70g mini marshmallows (vegan if required)
Method
Begin by lining a baking tin with parchment paper. Combine the melted butter, maple syrup and melted dark chocolate together in a large bowl. Leave to cool for 5 minutes then give it a stir.
Add the broken digestives, dried cranberries and ¾ of the cacao nibs. Chop some of the mini eggs up and mix back in with the whole ones. Add ¾ of them to the bowl along with ¾ of the mini marshmallows. Combine quickly (as you don’t want the marshmallows to melt), then pour the mixture into a lined baking dish.
Quickly flatten into the corners and top with the remaining marshmallows, cacao nibs and mini eggs. Press them into the mixture, then place in the fridge for a minimum of 1 hour.
Slice and enjoy. Store any leftovers in the fridge.
