Rocky road slice – with chocolate, jellies, coconut and nuts. An awesome combination that’s gluten and dairy-free!
My family had a craving for some rocky-road recently. Finding the necessary ingredients (and recipe) while we were in Chile and in the US was challenging, especially considering my gluten intolerance. My kids found some jelly raspberries, just on the off-chance, at one of the supermarkets, but the fine writing said they contained gluten. I ended up using some jelly bears and cutting them in two – it seems that it doesn’t really matter what lollies/candies you use, as long as they are nice and soft. I also used flaked almonds rather than peanuts, again just whatever you have lying around seems to be ok. I have also made this (with extremely great success) using cranberries … much to my daughter Abby’s disgust (she doesn’t like dried fruit in any shape, size or form!).
Note that in the US the jelly raspberries just don’t seem to exist. The closest I’ve come is finding some gummy worms or gummy bears and chopping them very fine. And using cranberries. Abby just has to deal with it!
I also tried having half milk and half white chocolate, but my inexperience in mixing these together removed the desired marble effect – mental note for next time – mix much less!
If you’re interested in having this type of slice, but without the processed sugar, check out my healthy rocky road slice. Which also has cranberries! Both of these are very yummy though, and portion control is key. But just enjoy eating either rocky road … because life was meant to be enjoyed!
Rocky road slice
(Gluten-free, dairy-free)
Ingredients
- 500 g dairy-free chocolate melted
- 200 g marshmallows either mini or chopped
- 1/4 cup shredded coconut
- 100 g jelly lollies eg gummy worms or bears
- 3/4 cup nuts peanuts, almonds, etc
Instructions
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Mix all ingredients except the chocolate together.
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Melt the chocolate and pour over the mixture.
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Mix together so all marshmallows etc are coated with chocolate.
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Pour into a slice pan (I used an 8" x 8" pan) and chill for at least 2 hours.
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Use a sharp knife to cut into pieces and keep in refrigerator.
