{Recipe} Rocky Road

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I regard rocky road as a Christmas time indulgence.

Aargh, Christmas!

I know that some of you are preparing for Thanksgiving, while others may still be recovering from Halloween (or the Virtual Vegan Potluck 4.0!). In that case, the thought of Christmas is a little confronting. Nevertheless, it will be here before we know it!

I have been considering the recipes that my family may indulge in for Christmas lunch this year.

Well, in all honesty, I’ve mostly been thinking about the desserts. :) But, one has to start somewhere when planning a menu!

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Vegan marshmallows are quite pricey in my part of the world, so rocky road only makes an appearance in our home on special occasions, like Christmas.

I use dark chocolate or ‘milk-style’ non-dairy chocolate, but you could use non-dairy white chocolate if you prefer. Many rocky road recipes contain glace cherries, but I prefer to use dried papaya. You may prefer to use another variety of dried fruit, or a vegan ‘gum- style’ lolly (candy) like ‘gummy bears’.

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Ingredients

250g/8.5oz non-dairy chocolate

100g/3.5oz vegan marshmallows, roughly chopped

2 generous Tbsp dried papaya (paw paw) OR other dried fruit OR vegan ‘gum-style’ lollies, finely chopped

1/2 cup raw macadamia nut pieces

1/3 cup desiccated or shredded coconut

Method

1. Line a loaf tin with baking paper.

2. Add all of the ingredients, except chocolate, to a medium mixing bowl. Mix well.

3. Melt the chocolate. I use a large glass bowl, resting over a saucepan that contains a small amount of boiling water. Ensure that the boiling water does not touch the bottom of the bowl. Do not allow water or steam to come into contact with the chocolate. Once the chocolate has completely melted, remove the bowl from the heat.

4. Add the other ingredients to the bowl of melted chocolate. Mix well with a spatula, and ensure that the ingredients are well-coated by chocolate.

5.  Scoop the rocky road mixture into the loaf tin, and press down with the spatula.

6. Refrigerate for approximately 90 minutes, or until ‘set’. Then remove rocky road from the tin, and cut into 12 pieces.

Indulge!

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Are you wondering what the tiny vegans think of rocky road?

4- year-old Tiny Vegan doesn’t like marshmallows. That rules out rocky road for him, since I’m not going to make it without its star ingredient. And, Little Baker is too little for chocolate. The other tiny vegans enjoy it, of course. No surprises there!

But, now that I have made rocky road in order to share the recipe with you, I probably won’t be making it for Christmas day after all. I have just had my rocky road ‘fix’ for the year.

What is your favourite Christmas day dessert?

Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family. I hope your family enjoys it too!

Ally   :)

If you missed the recipe that I took to the Virtual Vegan Potluck, click here

{Recipe; Vegan MoFo} Apricot Coconut Delight

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It’s Sunday, so that means it is time for another simple, no-bake treat. And if you are a fellow Australian feeling wiped out by the result of yesterday’s federal election, you may need a treat. I know I do.

Apricot Coconut Delight is reminiscent of the coconut and apricot squares that are available in the dried fruit section or health food aisle of supermarkets. They are usually coated in shredded coconut or finely granulated sugar.

This recipe is free of added sugar, unless you choose to incorporate the chocolate coating. Let’s face it, who wouldn’t want to add the chocolate?!

 As a compromise, we’ll coat some of the balls in chocolate, and some in coconut. :)

Of course, if you decide that you want all of your apricot coconut delight coated in chocolate, you will need nearly double the amount of chocolate specified in the recipe.

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Apricot Coconut Delight

Quantity – 20 balls

Ingredients:

2 cups dried apricot halves

1/2 cup desiccated coconut

2 Tbsp freshly squeezed orange juice

100g/3.5oz vegan and gluten-free chocolate, melted (optional – yeah right!)

additional desiccated coconut for rolling

Method

1. Cover a baking tray with baking paper and set it aside.

2. Add the dried apricots to a food processor and process for 30 seconds.

3. Add coconut and orange juice, and process for 1 minute.

4. Take a small quantity of the mixture (about 1 tablespoon) and form it into a ball, using the fingers of both hands to shape it. Then roll the ball between your palms. Repeat with the remaining mixture.

5. If not using the chocolate: Roll all of the balls in the additional desiccated coconut, placing them on the tray as you go.

6. If using the chocolate: Roll 8 of the balls in the additional desiccated coconut. Then, coat the remaining balls (12) in the chocolate, one ball at a time. Put each ball into the bowl of melted chocolate, and use a spatula to cover it with the chocolate. Use a skewer to lift the ball out of the chocolate. Place the balls on the tray. Drizzle a tiny amount of chocolate over the hole that is left when the skewer is removed.

7. Refrigerate for half an hour before serving.

Store leftovers in the fridge.

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The Tiny Vegan’s Verdicts

Do I really need to comment? The chocolate coated balls, in particular, are very popular with the tiny vegans – except Little Baker. He’s not allowed to have a chocolate one until he’s older. :)

Ally

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