Crunchy Biscuit Rocky Road-ish Treats

As a Swede I never really ate rocky road growing up, I’m not even sure my parents would know what it is even today if I asked them, so I’m not quite sure whether it’s an abomination or not to use the name to describe the chocolate treat. Basically it’s chocolat covered goodness so in that sense it makes sense to me to call it a biscuit rocky road but I realise I have taken away the candy and swapped it for dried fruit, nuts and biscuits which is not at all the same.

However you feel about it know that I am talking in loose terms here and give this treat a chance either way because you won’t regret it. There’s lots of crunch, some chewiness and lots of chocolate to coat it all and the combination of textures is probably my favourite thing about this recipe. There’s also a nice mix of tangy, sweet and salty which is always a good thing, wouldn’t you agree?

You could also play around with the filling ingredients and swap the almonds for other nuts or seeds or the cranberries for otyher dried fruits. In my book though – these are the ingredients I would pick time and time again for this holiday inspired, chocolate encased, glorious morcel of deliciousness.

If you are looking for some more chocolate-y treats check out this almond butter cups and these fennel and date truffles that were also featured in this video along with these almond butter cups.

Malin x

Crunchy Biscuit Rocky Road

Makes 8 longer pieces or 16 smaller ones

INGREDIENTS:

75 g biscuits of your choice

75 g dried cranberries

75 g salted almonds

0,5 tsp sea salt flakes

150 g 70% dark chocolate

45 g maple syrup

30 g vegan butter

METHOD:

Prepare a loaf tin by greasing the bottom and sides using some extra vegan butter or coconut oil. Set aside.

Break the biscuits into smaller pieces, they do not need to be uniform, using your hands and drop into a mixing bowl. Roughly chop the almonds and add to bowl as well along with the cranberries and half of the sea salt flakes. Give the ingredients a good mix and if you wish reserve a small handful for topping. Set aside.

Break the chocolate into small pieces. Melt the pieces in a double boiler or baine marie along with the maple syrup and vegan butter. User a spatula to move the chocolate around gently and combine it with the butter and syrup as it melts. This mixture will get a little thicker than you might expect but try to handle it as little as possible while also combining the ingredients.

Transfer the melted chocolate mixture into the bowl with the other ingredients and use the spatula to mix well. It might seem a little dry at first but keep mixing until all the dry ingredients are coated with the chocolate mixture.

Transfer the combined ingredients into the prepared loaf tin and press down firmly to spread out into an even layer. If you reserved some biscuit mixture for topping spread it out across the top of the flattened mixture along with the remainder of the flaked sea salt. Gently press down to fasten it to the mixture.

Cover and place in the fridge for at least two hours to set, you can leave it for a couple of days even if you wish.

Remove the set slab from the tin and cut into pieces the size of your liking. Store in the fridge in an air tight container for up to a week.