Easter Rocky Road

Happy Easter (or just long bank holiday weekend) everyone 🐣

We’re been so lucky this year with a glorious sunny weekend, filled with plenty of time outside enjoying the countryside, having Easter Egg hunts or just gardening. It’s been a really joyous and sunny way to spend a long weekend.

Chocolate is everywhere at easter time, which certainly poses it’s problems for the food-allergy family. Things have definitely improved, but still the majority of Easter treats (and particularly child oriented ones) have to be avoided. Oh to be able to buy candy shelled mini-eggs just like everyone else!

To ensure the chocolate quota is at maximum for everyone I’ve made wonderfully spring-themed rocky road, decorated with homemade mini-eggs (melted dairy-free chocolate set in a mould with a glitter coating) and the obligatory mini fluffy chicks! Also called tiffin or chocolate biscuit cake, this combination of roughly crushed biscuits, rice crisps and marshmallows enrobed in chocolate will delight nearly everyone.

This is also the perfect recipe to use up any leftover chocolate, take away the Easter adornments and you have the perfect teatime treat for any time of year 🙂

Easter Rocky Road

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, can be gluten-free, vegetarian and vegan)

makes 12 or so bars

160g dairy-free dark chocolate, roughly chopped

60g dairy-free margarine

25g golden syrup

100g chocolate biscuits, roughly crushed (I used Lotus biscuits that are (currently) dairy, egg and nut-free)

25g Rice Krispies

50g mini vegetarian marshmallows (or use normal if you’re not vegetarian/vegan)

homemade mini-eggs, jelly eggs and sprinkles to decorate

  1. Line a square brownie tin with non-stick parchment
  2. Melt together the chocolate, margarine and syrup, either in a microwave or over a bain marie
  3. Stir in the crushed biscuits, Rice Krispie and marshmallows.
  4. Evenly spread into the tin and press down.
  5. Scatter over some sprinkles and press the mini and jelly eggs on top for an extra dose of fun
  6. Leave to set in the fridge.
  7. Cut into bars.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

2 thoughts on “Easter Rocky Road

  1. Hi Lucy! Thanks for all these amazing recipes – I had a try baking these Easter biscuits today and while they tasted yummo, I found the dough to be a bit too ‘wet’ to roll out. I had to add quite a bit more flour/ cornflour and even then I had to freeze the rolled out dough and work super fast when I cut them out else it was unworkable (too soft). Just wanted to check if the recipe was correct with the 60ml milk?

    And another question that suddenly dawned on me: the ‘Tbsps’ are those international tablespoon 15ml or Australian tablespoons 20ml? Sometimes hard to know where a recipe is from 😊

    1. Hi Nikki, which recipe were you making? This is linked to Easter rocky road which doesn’t contain any flour? Let me know and I’ll check it out. And yes they’re international spoon measurements, not Australian -sorry not to have specified x

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