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.

Welcome Home Chocolate Biscuit Cake

She’s home! Big S came home from her activity camp today and the family is again as it should be. We are so so so pleased she’s back where she belongs. She had a great time, did so much it’s hardly believable, but she’s very happy to be back home. To welcome her home (along with the family party!) I made a dairy-free chocolate fridge cake, certain to please a hungry and tired little girl!

Chocolate Biscuit Fridge Cake (dairy-free, egg-free, nut-free, peanut-free, vegetarian and vegan)

makes about 12 large slices

  • 200g dairy-free digestives, Waitrose own brand is good (or other plain biscuits)
  • 150g dairy-free spread, I used Pure
  • 3 tbsps golden syrup
  • 170g dairy-free dark chocolate, I used Kinnerton
  • 50g raisins
  • optional: 50g any other dried fruit you may like

– Place the biscuits in a bag and crush with a rolling pin, being sure to keep some big-ish lumps

– In a microwave/over a bain marie, melt together the chocolate, dairy-free spread and syrup.

– Stir the biscuit crumbs and raisins into the chocolate mixture until well combined.

– Pour into a lined loaf tin and level off the top.

– Place in the fridge to set (at least a couple of hours)

– Dust the top with icing sugar and cut into thick slices.