Just 5 simple ingredients is all it takes to make this easy Rocky Road slice. Crunchy, chewy and encased in smooth chocolate. It’s gluten free, dairy free and vegan too.
The recipe is a simpler version of my Raw Rocky Road. In that recipe, you make the chocolate element from scratch using coconut oil and raw cacao powder. It’s great if you want to keep things super clean. However, if you want a Rocky Road that stays set at room temperature, I recommend trying this recipe. Coconut oil tends to melt at room temperature, so using store bought chocolate fixes this.
Feel free to use your favourite chocolate in this recipe. If you want to keep the sugar content lower you can use 85% or 90% cocoa chocolate. The crystallised ginger and dried cranberries add a fair amount of sweetness. Or just use whichever chocolate you like best.
Puffed rice cereal
Puffed rice cereal adds some light crunch to the Rocky Road. I used a puffed brown rice that is only made from brown rice with nothing else added. You can usually find puffed rice cereal in the health food aisle of major supermarkets or at health food shops.
For the crystallised ginger, I used Buderim Naked Ginger. You can buy this crystallised ginger at Coles or Woolworths in Australia. Although the packet says it is ‘uncrystallised’, it is still ginger root that has been soaked in a cane sugar syrup. It has a tiny bit less sugar than regular crystallised ginger, but crystallised ginger calories ultimately come from sugar. The recipe doesn’t use a huge amount, and I love the zesty flavour it adds.
I love any and all dried cranberry recipes. Dried cranberries would have to be my favourite dried fruit. Yes they are sweetened with sugar, but again this Rocky Road recipe doesn’t use a heap of them and they do come with some health benefits. Their tangy flavour studded throughout the Rocky Road works well with the zesty crystallised ginger.
The fifth ingredient in this Rocky Road is whole, raw almonds. You can buy raw almonds in bulk from most health food shops. I keep them in the fridge or freezer to prolong their freshness. You can easily use another nut if you prefer. Brazil nuts, walnuts or unsalted pistachio nuts would be nice.
For another no bake slice recipe, you might like my Chocolate Sour Cherry Slice. It’s one of my all time favourites, made with chocolate, dried sour cherries and vanilla.
30 mins chilling
- 150g chocolate of choice (I use 70%-85% cocoa dark chocolate)
- 1 cup puffed rice
- 1/2 cup crystallised ginger, roughly chopped
- 1/2 cup dried cranberries
- 1/2 cup raw almonds
1Melt the chocolate in the microwave or using a double boiler. Set aside to cool slightly.
2In a bowl, mix the puffed rice, crystallised ginger, dried cranberries and raw almonds. Add the slightly cooled, melted chocolate and stir until everything is well coated.
3Line a tin with baking paper. I used a loaf tin with a base measurement of 10 x 20cm, but you can use a plastic tupperware container or whatever you have. Tip the mixture into the lined tin and press down firmly with the back of a spoon.
4Transfer the tin into the fridge or freezer until the chocolate sets. This should take around 30 minutes, or less in the freezer. Once set, cut into pieces with a sharp knife.
5Best stored in an airtight container in the fridge or freezer.
If melting chocolate in the microwave, you need to make sure you don’t burn it. To prevent burning, break the chocolate into small pieces, place in a bowl and microwave for 1 minute at first. It may not look melted, but you should be able to start stirring the chocolate with a spoon until it all melts in the residual heat from the bowl. If you need to heat it more, do it in 30 second intervals and continue to stir in between.