A classic rocky road with a valentines twist. Vegan Valentines Rocky Road filled with pink marshmallows, pink wafers, freeze dried raspberries in creamy chocolate with a pink swirl. Vegan, No-Egg, No-Dairy, No-Bake and ready in under 2 hours! Keep reading to learn how to make them!
Vegan Valentines Rocky Road
Pink marshmallows + pink wafers + pink swirly chocolate…what’s not to like? These rich, chewy and decadent rocky road squares are the perfect sweet treat to celebrate a pink filled Valentine’s day. Rocky road is one of those bakes which 99.9% of everyone on planet earth loves! For 1, they’re filled with chocolate and marshmallows which is a winner and 2, they’re no-bake and super easy to make. Simply combine everything in a bowl and chill. They are also super versatile meaning you can use whatever ingredients you fancy!!! Go all out with these bars and make them your go-to sweet treat!
Looking for more Valentines recipes, check out my Mini Vegan Red Velvet Cheesecakes, Single Serve Vegan Brownie, Heart Shaped Pancakes, Vegan Nutella Linzer Cookies and Vegan Chocolate Mousse.
What is a rocky road?
If you’ve never heard of a rocky road, you’ve been living under a rock (pun intended). Rocky road is a type of no-bake slice / square made up of chocolate, marshmallows, biscuits. The other fillings vary depending on country. Here in the uk, our traditional bars have digestive biscuits and raisins. The marshmallows help to cut through the richness of the chocolate and add sweetness, while the biscuit adds a saltiness and crunch! This fun valentines rocky road swaps out the biscuit for wafers and adds in freeze dried raspberries for a-little tang and fruity flavour. IT’S SERIOUSLY GOOD!
Ingredients you’ll need:
I love this rocky road recipe because its made in one bowl, comes together in under 30 minutes and is no-bake! Plus, you’ll only need 6 simple ingredients, most of which are pantry staples! Here’s your shopping list:
- Wafer biscuits: I used the Pink Panther Wafer biscuits (which are newly vegan friendly) cut into little chunks. Alternatively, you could use any of your favourite biscuit such as vanilla Oreos, Digestives, Graham crackers etc.
- Dairy-free white and dark chocolate: A mixture of white and dark chocolate makes for a delicious milk chocolate but still has a richness. Alternatively you can use a dairy-free milk chocolate.
- Pink food gel: Add a drop of pink food gel to some white chocolate and swirl on top of the rocky road for a pretty valentines effect. This is completely optional. Don’t use liquid food colour, only use a food gel as this won’t curdle the chocolate! My go-to is the Pro Gel range by Rainbow Dust.
- Vegan marshmallows: I use a mix of mini pink marshmallows and large white marshmallows cut into smaller chunks. The brands I use are Dandies and Freedom Mallows, both are vegan friendly!.
- Maple syrup / agave : Adds sweetness and helps to bind ingredients.
- Dairy-free butter: Make sure to use a block butter as this will help the rocky road set. My favourites are Naturli Vegan Block and Flora Plant Butter.
Tips for making the BEST rocky road
- Line the baking tin: Line the baking tin with grease proof paper before pressing down to make sure the rocky road doesn’t stick in the pan / tin.
- Allow the bars to set fully before cutting: You want to make sure the chocolate has had enough time to set in the fridge before cutting. If you cut them rocky road while still warm, it will be melty and won’t cut properly. Trust me, they’re worth the little wait!
- Cut with a warm knife: To help get clean cuts and neat squares of rocky road, heat the knife before cutting. Fill a jug with warm / hot water, place in the knife and allow it to sit for a few seconds before removing it, wiping dry with a cloth and cutting the rocky road. The heat from the knife will melt the chocolate making for a clean cut.
- Use high quality chocolate: The key to a good rocky road is using a high quality chocolate chunks. I love 70% and above dark chocolate! I also love a vanilla based dairy-free white chocolate such as Ichoc.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , Tiktok, Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Valentines Rocky Road
- Total Time: 2 hours
- Yield: 10–12 1x
- Diet: Vegan
Description
Make this Vegan Valentines Rocky Road for an easy no-bake Valentine’s Day treat, loaded with pink marshmallows, wafers and chocolate.
Ingredients
Ingredients for the rocky road
- 200g of dairy-free white chocolate
- 200g of dairy-free dark chocolate
- 2 tablespoons of golden syrup
- 40g of dairy-free butter
- 200g of pink wafer biscuits
- 100g of mini vegan ‘pink’ marshmallows
- 50g of vegan white marshmallows
- 50g of freeze dried raspberries
Ingredients for the chocolate swirl
- 200g of dairy-free dark chocolate
- 10g of dairy-free white chocolate
- Pink food gel
Instructions
Method (rocky road)
- Line a 9×9” loose base / square baking tin with grease proof paper.
- Place both dairy-free white and dark chocolates, golden syrup and dairy-free butter in a medium sized heat proof bowl. Place the bowl over a sauce pan filled with water. Set over medium heat, stir until the mixture has melted together and is smooth. Remove from the heat and allow to cool for 10 minutes. You don’t want it to be too hot or it could melt the marshmallows.
- Cut up the wafer biscuits into small chunks and place them into a large mixing bowl along with marshmallows and freeze dried raspberries.
- Pour over the chocolate mixture and use a spatula or wooden spoon and stir together to combine.
- Spoon the mixture into the prepared tin and tap it on the worktop. Make sure to press the mixture down to compact it, getting right into the corners.
- Place into the freezer for an hour or until firm. Alternatively you can refrigerate it for at least 2 hours or until completely firm.
- Once firm, remove from the tin, cut into squares and serve. You can also top the rocky road with an extra chocolate layer.
Method (chocolate swirl)
- Once you’ve levelled out the rocky road mixture, melt the dark chocolate and white chocolate in separate bowls, in a heat proof bowl over a pan filled with water or in the microwave.
- Pour the melted dark chocolate over the rocky road and level out with a off-set spatula or back of a spoon.
- Add a drop of pink food gel into the white chocolate (not too much or it could seize), whisk to combine.
- Transfer the pink chocolate into a piping bag, snip off the tip and swirl over the dark chocolate, you can also go this with a spoon. Use a tooth pick or skewer to help swirl the two chocolates together. Don’t over mix or you’ll loose the design.
- While the chocolate is still wet, add on some more wafers, biscuits, raspberries and marshmallows. I also added on some mini Jammy Dodgers.
- Allow this to set before cutting and serving.
Notes
To store: Store the Rocky Road bars in an airtight / sealed container in the fridge for up to 1 month. Freeze the chocolate Rocky Road in an airtight container for up to 3 months. Allow to defrost fully before enjoying, then store in the fridge.
- Prep Time: 5 minutes
- Category: Brownies and bars
- Method: No-Bake
Hi,
I love your recipes!
Can I ask where you get your white chocolate?
I find that I can’t get vegan white chocolate in big bars anymore, on 35-45g ones!
Author
Hello,
I’ve actually not found big bars of vegan white chocolate. I use the sainsburys own deliciously free from white chocolate bars! xxx
I didn’t have any pink wafers so I made it with just plain ones and white marshmallows, and it was DELISH! Seriously fantastic with a cup of coffee! 10/10 recipe!!!