Rocky Road traditionally has cookie, cranberries, and marshmallows in it, but for mine I went down a more wholesome route with Brazil nuts, mixed and dried berries, as well as some gluten/dairy-free digestives. Along with mixing the berries into the melted chocolate, I also sprinkled them on top to give the bars this jeweled, pretty finish they have.

Jeweled Rocky Road Bars [Vegan]

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Serves

12

Ingredients

  • 10 ounces dark chocolate (check ingredients to make sure it's non-dairy)
  • 1 3/4 ounces dairy-free butter
  • 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 cookies (digestives are perfect)

Preparation

  1. 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.
  2. Chop the Brazil nuts in half and add to the chocolate with half of the berries. Crumble in the biscuits and stir to combine.
  3. 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.
  4. Put the tray in the fridge for at least an hour, until set.
  5. 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.

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