Rocky Road (Vegan, Gluten Free, Low FODMAP)

Rocky road has to win the award for tastiest, oh-so-easy-to-make dessert. Making a batch doesn't involve any cooking; instead requiring a little chopping, melting and setting. And somehow it's still one of the more delicious desserts there is!

My version is vegan, gluten-free and low FODMAP, but doesn't compromise on taste or take any extra time to make. Once your batch has set, simply cut into pieces and store in the refrigerator, or freeze for up to a month until ready to use.

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Ingredients

  • 700g vegan dark chocolate
  • 50g coconut oil
  • 100g vegan mini marshmallows
  • 100g glace cherries, roughly chopped
  • 75g roasted and unsalted peanuts, halved
  • 75g gluten free arrowroot biscuits, roughly chopped

Instructions

  • Set aside a small baking tray lined with a piece of baking paper
  • .Place chocolate and oil in a heat-proof bowl.
  • Place a saucepan filled with water onto your stovetop and heat at a low temperature. Don't let the water boil. Alternatively, melt in the microwave (but be careful not to burn!).
  • Mix the chocolate and oil until smooth and fully melted.
  • Pour half of the chocolate into prepared tray, then evenly spread all of the fillings onto the chocolate.
  • Pour remaining chocolate into the tray and smooth with a spatula.
  • Place in the refrigerator to set until hard, about 3 hours.
  • Once it's ready, cut into pieces and serve.

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