It is almost Easter which can mean only one thing - It's chocolate season!! Here is an indulgent Easter recipe, combining a traditional rocky road with my delicious homemade vegan creme eggs. They are crunchy, gooey, and super chocolatey, what more could you possibly want?!
This rocky road recipe is super easy and a great stay-at-home baking activity, although it can get a little messy! They only take 10 minutes to make, plus a couple hours chilling in the refrigerator. The creme egg is the perfect topper and I love how it oozes everywhere when you take a bite, making for the perfect Easter treat!
I picked up some vegan marshmallows from my local wholefood store, and thankfully they are slowly becoming more and more widely available! You can also experiment with different fillings in addition to digestive biscuits and marshmallows. My personal favourites include honeycomb pieces, hazelnuts, and glace cherries. If it isn't Easter, or you don't happen to have any creme eggs, you can still make the rocky road and skip step 7!
Vegan Creme Egg Rocky Road
Total time: 2 hours 10 minutes
300g Dark chocolate
100g Dairy-free spread (I used Vitalite)
1.5 tbsp golden syrup
100g Digestive biscuits
100g Vegan marshmallows (I used Freedom Marshmallows)
50g Vegan white chocolate
Break the dark chocolate into pieces and add to a saucepan, along with the spread and golden syrup.
Heat over a low-medium heat whilst stirring to combine, remove from the heat once fully melted and set aside.
Break the digestive biscuits into chunks and add to a large mixing bowl with the vegan marshmallows.
Pour the melted chocolate mixture into the mixing bowl and gently fold until all the dry ingredients are well covered.
Line a rectangular baking tray with baking paper and tip the mixture in, levelling with a spatula.
Melt the white chocolate gently in a bowl in the microwave and pour over the rocky road (I did half white, and coloured the rest orange).
Push the back of a tablespoon on to the mixture to create 12 'egg' shaped holes, add half a cream egg to each of these spaces.
Put the tray into the fridge and leave to set (it should take around 2 hours).
Once set cut into 12 pieces, each with a yummy cream egg in the centre.
Store in an airtight container for 3-5 days.
Homemade vegan cream eggs are super easy to make and can be enjoyed throughout the year, check out my recipe here.
Have fun with the recipe and experiment with different fillings including honeycomb, nuts, and cherries!
Thanks for reading, I hope you enjoy making these vegan creme egg rocky roads and have a great Easter! If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!