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.

Crispy Chocolate Tiffin

Everyone seems to love a good Tiffin, or chocolate refrigerator cake, children especially, making it the ideal treat to have in for teatime treats for when children come round to play. It’s not really a complicated recipe at all and everyone has their own favoured versions, but this version is somewhere between classic Tiffin and chocolate crispy cakes with vegetarian marshmallows. And it went down a storm.

Crispy Chocolate Tiffin (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

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makes enough for a 1 lb loaf tin

  • 150g chocolate biscuits, I used Tesco Bourbon
  • 1 1/2 cups rice Krispies
  • 1/4 cup dried fruit of choice, I used dried strawberries
  • 100g dairy-free dark chocolate, roughly broken
  • 3 tbsps dairy-free spread
  • 3 tbsps golden syrup
  • 1 small pack of marshmallows, I used Freedom Vegetarian Marshmallows

– Line a loaf tin with parchment

– Roughly break up the biscuits, you want some fine and some chunky bits.

– Mix together the broken biscuits, rice krispies, dried fruit and marshmallows.

– In a microwave or over a bain-marie, melt together the chocolate, spread and golden syrup.

– Pour over the dry ingredients and mix well until everything is well covered.

– Pour into the prepared loaf tin and press down to level off the surface.

– Place in the fridge for at least an hour to firm up.

– Cut into even sized cubes and watch them being devoured!

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