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5min read
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Raspberry Ripple Rocky Road

by Joey O’Hare

5min read

After the success of our first IG live cook-alongs, we're back! This time, we're here with some no-bake, freezer sweet treats for you to try at home.

We've already baked our favourite chewy chocolate chip cookies and indulgent peanut butter millionaire shortbread bites. Next up is summer’s answer to everyone’s favourite fridge cake. Perfect for picnics and afternoon tea (or just perfect for always), we're putting our twist on an already great classic - Rocky Road.

Prep Time

15 mins

Cook Time

10mins (+2hrs chilling time)

Makes

16 mini bars

Ingredients

100g vegan butter

200g vegan white chocolate

75g rich tea biscuits

30g (1 cup) rice krispies

50g hazelnuts

50g dried cranberries

20g freeze dried raspberries (half to go in the rocky road, half for garnishing)

Method

STEP 1

Preheat the oven to 180 degrees, and once hot, toast your hazelnuts for 6-8 minutes until golden and smelling nutty. Allow these to cool and then roughly chop.

STEP 2

Break the white chocolate into a large glass or metal mixing bowl and add the butter. Set this bowl over a pan of very gently simmering water and stir to melt. Make sure the base of the bowl does not come into contract with the simmering water.

STEP 3

Meanwhile, break up the biscuits, and measure out the rice krispies, cranberries, hazelnuts and freeze dried raspberries.

STEP 4

Line a loaf tin with parchment paper.

STEP 5

Once the chocolate and butter mix is melted and glossy add all your mix-ins and gently stir to cover.

STEP 6

Tip the rocky road mix into your lined loaf tin, spread and flatten this with a spatula, then top with a final garnish of freeze-dried raspberries (toasted coconut is a delicious addition too if you have some!)

STEP 7

Allow this to set in the fridge for 2 hours, before slicing and enjoying. It will last in the fridge for 1 week in a sealed container.

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