Pistachio Cranberry Rocky Road
Pistachio cranberry rocky road - this easy vegan rocky road is made with pistachios and dried cranberries instead of marshmallows, giving it a grown-up, more sophisticated flavour. It is rich, chocolatey and very moreish; and is no-bake and really quick and simple to make too!
Servings 12 people
Ingredients
- 150 g (5 oz) rich tea or digestive biscuits
- 100 g (3 ½ oz) shelled roasted pistachios
- 100 g (3 ½ oz) dried cranberries
- 300 g (10 ½ oz) dark chocolate finely chopped
- 115 g (½ cup) vegan block butter (I use Naturli Vegan Block) cubed
- 75 g (3 Tablespoons) golden syrup
Instructions
- Line a 20 cm/8 in square cake tin with baking parchment.
- Break the biscuits into rough pieces, some small, some about 2-3cm. You can do this by hand or by putting them in a freezer bag and bashing them with a rolling pin.
- Roughly chop the pistachios and cut the dried cranberries in half if they are whole ones. Mix the pistachios, cranberries and biscuits together in a large bowl.
- Place the chopped chocolate, butter and syrup in a pan over a very low heat.
- Stir constantly until the chocolate has almost all melted then remove from the heat and continue to stir until it is fully melted.
- Pour the chocolate mixture into the dry ingredients and stir until everything is fully coated.
- Tip the mixture into the lined tin, use a spatula to spread it out evenly and pack it down firmly.
- Refrigerate until set, preferably overnight, then slice into bars or squares with a sharp, hot knife.
Notes
- See post above for tips, details, substitutions, storage instructions and step-by-step photos.
- When melting the chocolate, keep the temperature of the hob really low otherwise the chocolate can burn or split. Keep a close eye on it, stir almost constantly and remove the pan from the heat just before the chocolate is fully melted.