This indulgent vegan rocky road is an easy no-bake fridge cake packed with vegan marshmallows, rich tea biscuits, raisins and chopped almonds.
Rocky road is a brilliantly simple, no-bake treat that’s quick to make and utterly irresistible. It doesn’t need to look perfect — the more rustic and knobbly, the better.
Ideal for bake sales, sharing with friends or packing into lunchboxes, this vegan version delivers maximum impact with minimal effort. With good dairy-free marshmallows, rich dark chocolate, crunchy biscuits, and your favourite fruit and nuts, it’s a decadently satisfying traybake that everyone will assume contains dairy — until they taste it.
📝 What you need
Ingredients
- Vegan mini marshmallows — use light, fluffy vegan mini marshmallows; if using larger ones, chop them smaller.
- Dark chocolate — choose a dairy-free bar or chips.
- Vegan white chocolate — optional, for drizzling or decoration.
- Rich tea biscuits — or other vegan biscuits such as digestives or hobnobs.
- Dairy-free block margarine — for the chocolate mix.
- Golden syrup — helps bind and gives a lovely chew.
- Blanched almonds — roughly chopped for texture.
- Raisins — for a sweet, chewy contrast.
Equipment
Use a roughly 20cm square loose-based tin or any similar-sized tray lined with greaseproof paper or baking parchment — this makes it easy to lift the rocky road out once set.
🥄 Variations
Rocky road is very adaptable. Try swapping or adding:
- Chopped glace cherries
- Dried cranberries or blueberries
- Digestive biscuits instead of rich tea
- Chopped pistachios or Brazil nuts
- Biscoff biscuits with a drizzle of biscoff spread
- Coconut flakes or desiccated coconut
- Freeze-dried raspberries or strawberries
- Edible glitter for a festive finish
Make it your own — the recipe welcomes improvisation.
👩🏽🍳 Expert Tips
A few simple tips will improve the final texture and appearance:
- Freeze the marshmallows briefly — spreading them on a tray in the freezer prevents them sticking together and helps them hold their shape when folded into warm chocolate.
- Keep biscuit pieces chunky — larger pieces add crunch and interest; don’t over-crush them.
- Set at room temperature if possible — chilling can dull the chocolate’s shine and sometimes produces a white bloom; room setting keeps it glossy.
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📖 Recipe
Vegan Rocky Road
Ingredients
- 125 g dairy-free block margarine
- 300 g dark chocolate (check it is dairy-free)
- 3 tbsp golden syrup
- 200 g rich tea biscuits (or other vegan biscuits)
- 70 g blanched almonds
- 100 g raisins
- 75 g vegan mini marshmallows
- 50 g vegan white chocolate (optional)
Instructions
- Line a roughly 20cm x 20cm tin with greaseproof paper. Put the marshmallows in the freezer until needed.
- Gently melt the margarine and golden syrup together in a saucepan.
- Add the dark chocolate and stir continuously until just melted, then remove from the heat.
- Break the biscuits into chunky pieces (a reusable bag and rolling pin works well).
- Roughly chop the almonds.
- Fold the biscuits, almonds, raisins and frozen marshmallows into the melted chocolate until evenly coated.
- Tip the mixture into the prepared tin and press down firmly. Leave to set at room temperature (or chill briefly if you’re short on time).
- Optional: melt the vegan white chocolate and drizzle over the top for decoration.
- Once set, cut into 16 squares. Store in an airtight container.
Nutrition (per piece)
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