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Vegan Rocky Road Stack
5min read

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)


16 mini bars


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)



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.


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.


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


Line a loaf tin with parchment paper.


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


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!)


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.


By Joey O’Hare
Joey O’Hare

Joey is our Head of Food Development, running our dishes’ journeys from ideation to launch. (With lots of taste-testing in between). When she’s not cooking up a storm in our kitchen, she’s doing so in hers. After a trip to the local farmers market of course, for seasonal veg, and her swear-by-staples – extra virgin olive oil, Maldon sea salt and lemons. 

Read more from Joey

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After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious meals here.

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Multi award-winning great taste producer
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Plant Power

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