Rocky Road with Strawberry + Almond
You all know I love a dark chocolate treat—and this one is no exception. It’s a little sweeter than my usual go-to, but oh my goodness, it’s so delicious and perfect for Easter or any occasion really (I love a choc treat). Think rich dark almond chocolate, chewy marshmallows, crunchy bits, and pops of berry—basically a way more exciting upgrade from peice of chocolate.
The best part? It’s super easy to make with just a few ingredients you can grab from the supermarket. No faff, no fancy steps, and you can whip it up wherever you’re spending the long weekend. I used the 62% Dark Almond Whittaker’s chocolate (which is dairy-free), so this treat is both gluten and dairy free too.
Ingredients:
500g dark almond chocolate
50g blackcurrant chia strips (found in the pick n mix section) or dried cranberries
15 marshmallows
20g rice bubbles
20g coconut thread
15g freeze-dried strawberry slices (10g for the mix, 5g for the top)
Method:
Line a 20 x 20cm slice tin with baking paper.
Melt the chocolate gently in a double boiler or microwave in short bursts, stirring until smooth. Let it cool for 5–10 minutes so the marshmallows don’t melt.
In a large bowl, combine marshmallows, blackcurrant chia strips, coconut, rice bubbles, and 10g of the freeze-dried strawberries
Pour in the cooled chocolate and mix gently until everything is well coated.
Spoon into the tin, press down lightly, and sprinkle over the remaining 5g of strawberries.
Chill in the fridge for 1–2 hours or until set. Slice into bars or squares to serve.
