If you love the sound of vegan marshmallows, cookies and lots of melty chocolate all mixed together inside one delicious treat, you'll love these vegan rocky road bars which are easy to make and so fun to eat.
They're completely no-bake too which is convenient. Simply combine the ingredients and allow the fridge to do the rest of the work for you.
I hadn't tried a vegan rocky road bar until about a couple of years ago and ever since then, I have been totally obsessed with them. All the fillings compliment each other so much and create heavenly flavors for your tastebuds to enjoy.
If you'd like more no-bake vibes in your life, you should also try my vegan biscoff brownie bark, vegan nanaimo bar custard slices, vegan chocolate banana pops and vegan brownie cookie dough.
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Why You Will Love These Rocky Road Bars
- No Baking Required - It's always great when you have a recipe where you don't have to switch the oven on and this is one of those recipes. The rocky road mixture only needs to be chilled.
- Child Friendly - This is one of the easiest recipes on the entire blog as it involves mixing and pouring. Therefore, a young child can definitely give you a hand during the making process. However, make sure that you fully supervise them when lining the tin, melting the chocolate and crushing the cookies. Some other simple, child-friendly recipes include my vegan chocolate fudge lava cake, vegan raspberry coconut slices and vegan melted snowman cookies.
- Easy to Make - You'll be happy to know that this no-bake recipe is ready in just 90 minutes and I really hope that you can try it. All you need to do is melt your vegan chocolate, mix everything together, refrigerate and enjoy! It really is that simple.
- Allergy Friendly & Plant Based - This rocky road bars recipe is fully vegan and dairy free.
Ingredient Notes
- Vegan baking chocolate - Baking-specific chocolate is the best kind that you can use for this recipe. It melts so easily and smoothly when placed over the heat using the double-boiling method.
- Digestive biscuits - These always make the best cookie choice for rocky road. They have a subtle taste which is still noticeable and essential to the final outcome.
- Vegan white chocolate chunks/chips - I actually used dairy-free white chocolate buttons which is a third option. However, these aren't available in many countries around the world so vegan white chocolate chunks and chips will work just fine.
- Vegan marshmallows - There are plenty of vegan marshmallow brands out there these days such as, Freedom Mallows which are so moreish! I also used vegan marshmallows in my vegan rocky road cookies and vegan oven s'mores chocolate dip.
- Puffed rice - The crisp crunch that these give to the bars is next level. I'd go as far as saying that they are my favorite part of the recipe.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- You can change the chocolate flavors in this recipe with ease. If vegan white chocolate chips aren't your thing, you can substitute them for vegan milk chocolate or vegan dark chocolate chips. On the other hand, if you love vegan white chocolate you could melt it as a substitute for the main vegan baking chocolate. The thought of a white chocolate version makes me drool. Speaking of chocolate, here is my vegan chocolate lemon cake.
- If you can't get Digestive cookies where you live, there is an excellent alternative. Use vegan Graham crackers. They taste very similar and you can swap them 1:1 with Digestives.
How To Make Vegan Rocky Road Bars
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a baking tray and set aside.
2: Melt the vegan chocolate, as well as the syrup with the vegan butter.
3: Combine the syrup mixture with the chocolate.
4: Crush the Digestive cookies.
5: Mix all of the rocky road ingredients into the chocolate.
6: Spoon the rocky road mixture into the baking tin and refrigerate.
Expert Tips
Don't let your chocolate go hard - Make sure that you use your melted chocolate as soon as you've mixed in the vegan butter and golden syrup. If you don't use your vegan baking chocolate while it's melted, there is a chance that it will begin to harden sooner rather than later.
Crush your cookies inside a freezer bag - Instead of crushing your cookies slowly inside a large bowl, a quicker and more efficient way is to place your Digestives inside a freezer bag, seal it and crush them with the end a rolling pin.
Stick to the recommended refrigeration time - I highly recommend that you leave your vegan rocky road in the fridge for the recommended 1 hour 30 minutes. Leaving it in there any longer may cause the bars to be too firm and less appetizing.
Recipe FAQs
Rocky roads are typically made from chocolate, marshmallows and cookies but they are also known to include nuts and dried fruits. I added puffed rice to mine too.
If the chocolate to vegan butter ratio isn't correct, the consistency make not end up being firm enough. If you follow my method with precision, the rocky road bars will set perfectly.
It is absolutely fine to freeze your rocky road and it will last at least a couple months in there. Make sure you store the bars inside an airtight container. You can also store them inside the fridge for up to 1 week.
More Vegan No-Bake Recipes
If you tried this Vegan Rocky Road Bars Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Rocky Road Bars
Ingredients
- 275 g Vegan Baking Chocolate
- 130 g Vegan Butter
- 2-3 Tablespoons Golden Syrup
- 120 g Digestive Cookies
- 50 g Vegan Marshmallows
- 30 g Puffed Rice
- 210 g Vegan White Chocolate Chunks or Chips 150g for filling, 60g for topping
Instructions
- Line a 9" x 9" baking tin with parchment paper. Set aside.
- Melt your your vegan baking chocolate in a double boiler or place a heatproof bowl over a pan of boiling water. Stir continuously so that the chocolate melts evenly.
- In a separate medium-sized pan, melt together the vegan butter and golden syrup.
- Pour the butter mixture into the melted chocolate and stir until it is fully incorporated.
- Place your Digestive cookies into a freezer bag and seal. Using a rolling pin, crush them so that many larger pieces remain. You only want to crush them a little.
- Place the cookies into a new baking bowl, followed by the marshmallows, puffed rice, and white chocolate chips. Pour the melted chocolate mixture over the top and mix until fully combined. Make sure that everything is covered.
- Transfer the mixture to the prepared baking tin. Firmly press your rocky road into the base of the tin with the back of a spoon. Spread evenly so that it is flat. Add the extra white chocolate chips on top if you wish.
- Refrigerate for 1 hour 30 minutes then slice into equal squares. Enjoy!
Video
Notes
- Make sure that you use your melted chocolate as soon as you've mixed in the vegan butter and golden syrup. If you don't use your vegan baking chocolate while it's melted, there is a chance that it will begin to harden sooner rather than later.
- Instead of crushing your cookies slowly inside a large bowl, a quicker and more efficient way is to place your Digestives inside a freezer bag, seal it and crush them with the end a rolling pin.
- I highly recommend that you leave your vegan rocky road in the fridge for the recommended 1 hour 30 minutes. Leaving it in there any longer may cause the bars to be too firm and less appetizing.
Anonymous says
Yum! Love it.