I made some dangerously yummy rocky road yesterday. 😛 It wouldn’t be Easter without some type of gluten free dessert topped with Kit Kat bunnies, right? And Kinder schoko-bons.
These were so utterly delicious and indulgent, made with dark chocolate, mini marshmallows and crushed almonds (instead of the usual cookies).
Best of all, they take seconds to prepare! 🙂
I’m not usually one to make crazy instagram-style desserts filled with mountains of chocolate and sweeties. Although they’re beautiful, I feel like they’re unnecessarily caloric and since it’s just my boyfriend and I at home… I mean, who’s going to eat all that? lol
But rocky road, on the other hand, last for ages (a few weeks) in an air tight container. So while they may be rich, you can just snack on them little by little throughout time. Without any pressure to overload on sugar before it goes off… 😉
IF YOU’RE NOT A FAN OF DARK CHOCOLATE
Feel free to substitute it for milk chocolate. But to be honest, I bet you would still like these. The sweetness from the other ingredients more than compensates for it (but without making them sickly sweet). 🙂
IF YOU WANT THEM TO BE MORE CRUNCHY
Add more nuts.
Most people add crushed cookies, but I personally think it’s a bit overkill when it comes to the sugar and caloric content. So I prefer sprinkling a bit of nutrition in there in the form of nuts. lol
YOU COULD ADD DRIED BERRIES
In retrospect, I wish I had put some kind of dried berries in this recipe. I bet they would have tasted fantastic with some dried raspberries in there. 😛
HOW LONG WILL THEY LAST?
About 3 weeks in the fridge, in an airtight container.
A RANDOM BONUS:
They’re a surprisingly decent source of iron, thanks to the dark chocolate. If you slice them into 18 pieces, that’s 1.4mg (nearly 10% of daily requirements) per small piece.
- 200g dark chocolate (I used Lidl)
- 85g butter
- 10g honey
- 50-60g almonds (or any other nut)
- 65g mini marshmallows
- Kinder Schoko-Bons
- Kit Kat bunnies
- Optional: icing sugar (to dust over them)
CRUSH THE ALMONDS:
- Crush the almonds. I used a mortar and pestle, but you can also place them in a ziplock bag and crush them with a rolling pin or something. 🙂
MELT THE CHOCOLATE:
- In a non-stick saucepan or frying pan, add the dark chocolate (broken into small pieces) along with the butter and honey.
- Turn the heat on to the lowest setting and slowly melt the chocolate, stirring constantly (and scraping the sides) with a spatula. You want the heat to be gentle so as to not burn the chocolate. What I do is keep taking the pan off the heat or lift it above the hob on and off to make sure it doesn’t get too hot.
STIR IN THE ALMONDS AND MARSHMALLOWS:
- Once your chocolate sauce is done and fully melted, take it off the heat immediately.
- Stir in the crushed almonds and then the mini marshmallows.
ASSEMBLE YOUR EASTER ROCKY ROAD:
- Line a small-ish square baking dish with foil.
- Pour the chocolate mixture in and spread evenly.
- Decorate with crushed mini eggs and Kit Kat bunnies (or any other easter treats you’d like).
REFRIGERATE YOUR EASTER ROCKY ROAD:
- Wrap the top with foil.
- Place it in the fridge for at least a couple of hours before slicing it, to give it time to harden.
- Then take it out of the dish, peel off the foil and cut into portions. I sliced mine into 18 pieces.
HOW TO STORE YOUR ROCKY ROAD:
- Store in the fridge in an airtight container. They should last for about 3 weeks. 🙂