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–+ servings
Vegan rocky road in slices on parchment paper.
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4.35 from 20 votes

Vegan Rocky Road

This is the ultimate vegan rocky road recipe! It is so incredible simplex to make and really satisfied those chocolate cravings!
Prep Time10 minutes
Freezing Time15 minutes
Total Time25 minutes
Course: Christmas, Dessert
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 15 squares
Author: James Wythe
Cost: £10

Equipment

  • Blender
  • Baking tray
  • baking paper
  • small frying pan

Ingredients

  • 70 g pecans
  • 70 g almonds
  • 50 g pistachios (unsalted)
  • 50 g dried cranberries
  • 40 g cacao powder (roughly 1/2 cup)
  • 3 tbsp maple syrup
  • 2 tbsp almond milk
  • 200 g coconut oil melted
Metric - US Customary

Instructions

  • Firstly add all the nuts to a pan and lightly toast for 5 minutes
  • Meanwhile make the chocolate sauce by adding the melted coconut oil, cacao powder, almond milk and maple syrup to a cup blender and blend until smooth (30 seconds)
  • Line a small baking tray (9x6") with baking paper and place in half the nuts and cranberries. Pour over the chocolate sauce then top the rest of the nuts and cranberries on top
  • Place flat in the freezer for 15-20 minutes. Remove and slice into squares or bars

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store:In an airtight container in the fridge for up to 5 days.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: You can swap cacao for cocoa here but the flavour won't be as intense.
Tip 2: Go wild with the toppings as use what you have/want.
Tip 3: You can either melt the coconut oil in a pan/pot over low heat or in the microwave for 20 seconds.

Nutrition

Calories: 216kcal | Carbohydrates: 10g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Fiber: 3g | Sugar: 6g