Vegan ‘Chocoholic’ Peanut Butter Rocky Road


(Recipe makes 16 slices)

  • 300g dark chocolate (most are vegan but double check the label!), roughly chopped
  • 180g Vitalite (or any other vegan margarine)
  • 80g golden syrup
  • 160g free from digestive biscuits, crushed
  • 40g roasted peanuts, chopped or crushed
  • 75g mini vegan marshmallows – Sainsbury’s sell “Freedom Mallows”
  • 40g smooth peanut butter


  1. Start by lining a rectangular tray (approx 32cmx21cm) with baking paper.
  2. Heat some boiling water in a saucepan on the stove and place a heatproof bowl over the top. Put the chocolate, butter and golden syrup into the bowl and continue stirring until melted and smooth. Make sure the bowl isn’t touching the water.
  3. Once melted, take off the heat and mix in the crushed biscuits and peanuts. This will cool down the mixture slightly. Now, stir in the vegan marshmallows.
  4. Next, melt the peanut butter in the microwave for 1 minute so it is thinner and easier to spread.
  5. Pour your rocky road mixture into the lined baking tray then smooth out with a spatula. Dot teaspoons of the melted peanut butter around the surface of the rocky road. Now use a cocktail stick or skewer to gently run through the peanut butter. This will spread it around the rocky road more and make a nice pattern!
  6. Leave your rocky road in the fridge for at least 2 hours or until set. Take it out of the baking tin onto a chopping board, chop into 16 pieces, and try your best not to eat it all in one day… It will be difficult!!
Calories per sliceProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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