Gingerbread Rocky Road

Vegan, dairy-free, egg-free

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Makes 16 squares

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Vegan, dairy-free, egg-free 〰️ Makes 16 squares 〰️

Gingerbread rocky road is as delightful as it sounds. Sweet, with rich dark chocolate, spicy gingerbread, and juicy fruit lollies. This recipe is wonderfully versatile as it accommodates for individual taste preferences (all add-ins are welcome) and different quantities based on what’s already in the pantry. It’s the perfect throw-together dessert to take to Christmas day or to make afterwards with any leftover gingerbread. Did I mention it comes together in less than 30 minutes?

To see a video of how to make this dish, click here.

INGREDIENTS

• 200 grams (~2 cups) gingerbread biscuits (homemade or store-brought), roughly chopped

• 2 cups vegan marshmallows, minis or use scissors to cut regular sized into smaller pieces

• 1 cup vegan fruit lollies

• 1/2 cup dry roasted peanuts

• Pinch of sea salt

• 200 grams vegan dark chocolate

METHOD

1. Line a large square baking dish (I used an 8x8) with baking paper. Add all of the ingredients besides the chocolate to a large mixing bowl and stir to combine. Set ½ c of the mix aside.

   200 grams (~ 2 cups) gingerbread biscuits, roughly chopped

   2 cups vegan marshmallows, minis or regular sized cut into small pieces

   1 cup vegan fruit lollies

   1/2 cup dry roasted peanuts

   Pinch of sea salt

2. Melt the chocolate in a saucepan over low-medium heat. Stir the chocolate while over the heat to make sure it is evenly melted. Once fully melted, stir into the rocky road mix until the mix is evenly coated.

   200 grams vegan dark chocolate

3. Pour the mixture into the lined baking dish. Use a spatula or wooden spoon to push the mix into the corners and then press down so that it is evenly distributed.

4. Spread the remaining mixture on top and gently press in.

5. Refrigerate for a few hours or until completely set. Keep in the fridge until serving. Enjoy!