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Vegan Rocky Road Bars

These awesome rocky road bars are both vegan and dairy free! Jumble together the delightful mix of veggie marshmallows, dairy free chocolate and golden syrup!

From the book


If you bring up the subject of ‘Rocky Road’ at our shop you will probably start a shouting match amongst my Cupcake Crew. My team comes from all over the world, and the recipe for ‘Rocky Road’ is different in each of their home countries. For North Americans it includes chocolate, marshmallows, walnuts or almonds. For Europeans chocolate and marshmallows feature, but so do biscuits and glace cherries or even raisins. Although I am the proud holder of both British and Canadian passports, I have to side with the North Americans on this one. Here’s the Ms. Cupcake version of Rocky Road – just be aware that if you choose to throw the glace cherries in, I will be quietly tutting under my breath.

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For the biscuit base:
200g / 1 stick + 6 tbsp non-dairy margarine
100g / ½ cup caster sugar
100g / ⅔ cup semolina
170g / 1⅓ cups plain flour
30g / 2 tbsp + 1 tsp cocoa powder
For the topping:
500g / 2¾ cups dairy-free chocolate chips or bars broken into pieces
350g / 3 sticks vegetable margarine
30ml / 1 tbsp + 1 tsp golden syrup
150g / 1⅓ cups walnuts
20 large vegan marshmallows (or about 40 mini ones)
100g / ½ cup glace cherries (optional)

Essential kit

You will need a 33cm x 23cm (13” x 9”) cake tin.

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Liberally grease, or line with parchment paper a 33cm x 23cm (13” x 9”) cake tin and preheat the oven to 180°C/350°F/gas 4.

First, make the biscuit base. In a bowl, cream together with a spoon the margarine and caster sugar. Add in the semolina, flour and cocoa powder and mix together until completely combined. Press this dough evenly into the prepared tin. Bake for about 15-20 minutes. Remove from the oven and cool the tin on a wire rack for about 15 minutes.

Next make the topping. In a pan, melt the chocolate, margarine and golden syrup over a low heat. Remove the pan from the heat and allow to cool for 5 minutes before adding the nuts and half the marshmallows (and glace cherries if using). Pour the chocolate and nut mixture on top of the biscuit base in the tin and then sprinkle the remaining marshmallows on top. Chill in the fridge for 2 hours until firm before serving. To store, keep the tin covered in the fridge for up to 1 week.

We use coarse grain semolina – not semolina flour – in this recipe because it gives an amazing texture. If you can’t find coarse grain semolina, just use additional plain flour in its place.

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From the book: Ms Cupcake: The Naughtiest Vegan Cakes in Town

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