Vegan Biscoff Rocky Road

Vegan Biscoff Rocky Road

A scrumptious chocolaty treat with lots of yummy flavours and interesting textures! 

Vegan Biscoff Rocky Road

Rocky road is such an easy dessert to make. No baking required and it’s pretty foolproof so everyone and anyone can make it! It’s enjoyed by adults and kids alike and is easily adjustable to suit different tastes, likes and dietary preferences. 

My father-in-law invited us to a last minute BBQ a few days ago and I wanted to make a speedy dessert to take with me so I don’t show up empty handed. I had to make sure it was nut-free because my sister-in-law has a nut allergy. My husband’s siblings are all a lot younger than him (the youngest being 13), so I had to also keep in mind they have different likes and dislikes and they can sometimes be quite fussy. Things like raisins, seeds and anything considered ‘healthy’ may put them off from trying it. 

The only ‘healthy’ ingredient I could think of they wouldn’t all pick out was dried strawberries, but even that was a risk. Luckily they all seemed to like it and gobbled them up without saying anything or making a fuss. 

This is not the healthiest treat by any stretch of the imagination what with it being mainly chocolate, biscuits and marshmallows; however, it is a nice treat to make for young kids that is easy to make and guaranteed to be received well by anyone who loves, well, chocolate, biscuits and marshmallows! 

This vegan biscoff rocky road is

And kid (as well as adult!) friendly 

Vegan Biscoff Rocky Road

Serves – 16


200g dark chocolate
60g dairy-free spread
50g biscoff biscuits, chopped
50g vegan marshmallows
50g dried strawberries


Break up the chocolate and add to a heat-proof bowl along with the dairy-free spread.
Place over a saucepan with simmering water making sure the bottom of the bowl doesn’t touch the water. Mix until melted, then take off the heat.
Pour 1/4 of the mixture into a separate bowl and leave to one side. Fold in the rest of the ingredients into the main bowl of melted chocolate. 
Transfer into a tin (I used a 22×12 cm loaf tin) lined with parchment paper. Pour the remaining chocolate on top and smooth with a spatula or a spoon.
Chill in the freezer for 30 minutes of until set, then slice.