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Real Rocky Road

  • RECIPE MAKES: 8 x portions
  • PREP TIME: 15 minutes
  • COOK TIME: 2 hours
Step 1

Place the biscuits into a bag and bash them with a rolling pin. The idea is to get a good mix of small and large chunks.

 

Step 2

Melt the chocolate by placing in a bowl over a pan of hot water, once melted and smooth put to one side. Meanwhile make sure the butter is very soft (not melted).

 

Step 3

The melted chocolate needs to cool down to the same temperature as the butter, it will start to thicken when ready

 

Step 4

Whisk the chocolate and golden syrup into the soft butter until fully incorporated.

 

Step 5

Fold the biscuits, vegetarian mini marshmallows, cherries, honeycomb into the chocolate mix until everything is coated.

 

Step 6

Tip the mixture out into a lined baking tin pressing down the mix into the corners.

 

 

Step 7

Refrigerate for at least 2 hours (ideally overnight) to allow the mixture to set. Cut into oblongs or squares and dust with icing sugar when serving.

  • 200g Mevalia Frollini low protein biscuits
  • 40g glacier cherries cut in half
  • 40 raisins
  • 40g honeycomb broken into small pieces
  • 360g Mevalia Chocotino/ Vitabite
  • 175g unsalted butter, cubed
  • 30g golden syrup
  • 150g vegetarian mini marshmallows

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