Gluten-Free Vegan Dark Chocolate Rocky Road

The first time I tried rocky road was when I was 10. It was a Cadbury milk chocolate rocky road, full of gummy bear-ish candy, nuts, some kind of crackle, and whatnot. Since then I have never eaten anything named rocky road.

After 16 years, I came across a recipe for dark chocolate bark by scienceoffoods on Instagram. A basic 3 ingredient recipe with dark chocolate, puffed quinoa, and hazelnut. Their recipe gave me an idea of what I'm sharing with you here. Where I live, puffed quinoa and hazelnut are way too expensive to make an everyday casual snack. So I made some changes. Got some local ingredients which made this recipe cheaper and 'sustainable' if I may say.

If you are a sweet snacker like me, I'd recommend you try this asap.

For this recipe I used-

Ingredients

2 cups Puffed rice

1/3 cup Roasted almonds

1/4 cup Dried apricots

1/4 cup Vegan marshmallows

750g (total) 56% + 90% dark chocolate*

Method

1. Roast the almonds at 180℃ for 8-10 minutes

2. Melt the chocolate in a big heatproof bowl on a double boiler

3. Chop dried apricots and cut the marshmallows in half or three quarters (depending on your preference

4. When the chocolate is completely melted and the temperature has gone down a little add in the cooled almonds, apricots, marshmallows, and puffed rice

5. Mix well until everything is coated

6. In a rectangle dish, place butter or parchment paper

7. Transfer the entire chocolate mixture to the dish and level it

8. Let it rest in the fridge overnight

9. To break the solid chocolate brick place 2 parchment papers on top and bottom and hit the brick with a rolling pin

10. Store it in an airtight container in the refrigerator

Pair it with your favorite coffee or tea or binge on it as it is. Enjoy 🤎

*Note- You can use any ratio of dark chocolate. It all depends on your preference. I went with a mix cause I wanted to experiment with the ratios and wanted it to be less sweet. If you have chocolate of any other %, feel free to use that.