Dairy-Free Classic Rocky Road
Indulge in the rich, nostalgic flavors of this Dairy-Free Classic Rocky Road—a sweet treat that's both irresistibly chocolaty and allergy-friendly! Made with smooth, dairy-free dark chocolate chips, creamy coconut oil, and a medley of crunchy roasted peanuts, fluffy mini marshmallows, and tangy dried fruits like cranberries and apricots, this no-bake recipe is the perfect combination of textures and tastes. In just 15 minutes of prep time, this crowd-pleasing dessert comes together effortlessly, making it ideal for family gatherings, kids' parties, or as a quick indulgence for your sweet tooth. With simple ingredients and easy-to-follow steps, this vegan take on the classic rocky road offers all the decadence you crave—without the dairy. Refrigerate to set, slice into squares, and enjoy a delightful treat that everyone will love, whether as a snack or a festive dessert!
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Ingredients
- 300 grams Dairy-free dark chocolate chips
- 2 tablespoons Coconut oil
- 150 grams Dairy-free mini marshmallows
- 100 grams Unsalted roasted peanuts
- 80 grams Dried cranberries
- 80 grams Dried apricots, chopped
- 1 teaspoon Vanilla extract
Directions
Step 1
Line an 8x8-inch square baking dish with parchment paper, leaving some overhang to pull the rocky road out once set.
Step 2
In a microwave-safe bowl, combine the dairy-free dark chocolate chips and coconut oil.
Step 3
Microwave on high in 30-second intervals, stirring between each, until completely melted and smooth.
Step 4
Stir in the vanilla extract into the melted chocolate mixture.
Step 5
In a large mixing bowl, combine the mini marshmallows, roasted peanuts, dried cranberries, and dried chopped apricots.
Step 6
Pour the melted chocolate mixture over the dry ingredients and stir until everything is well coated.
Step 7
Transfer the mixture to the prepared baking dish, spreading it evenly and pressing down gently with a spatula.
Step 8
Refrigerate for at least 2 hours, or until completely set and firm.
Step 9
Once set, remove the rocky road from the pan using the parchment overhang, and cut it into squares or bars for serving.
Step 10
Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
| Serving size | (742.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3210.2 |
| Total Fat 168.1g | 0% |
| Saturated Fat 80.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 90.5mg | 0% |
| Total Carbohydrate 421.9g | 0% |
| Dietary Fiber 39.0g | 0% |
| Total Sugars 310.3g | |
| Protein 47.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 134.0mg | 0% |
| Iron 25.4mg | 0% |
| Potassium 3082.4mg | 0% |
Source of Calories