Vegan Rocky Road Recipe

Crunchy and gooey, chocolatey and chewy, my Rocky Roads are full of all kinds of surprises! 

The base is made from smooth almond butter melted together with high quality dark chocolate, and these treats get their sweetness from your dried fruit of choice – juicy baked raspberries and a handful of sultanas. Plus a few mini marshmallows, because would Rocky Roads be complete without them? I didn’t think so either!

You’d never believe these Rocky Roads are vegan, gluten-free and surprisingly low in sugar! They’re also packed with protein and fibre thanks to the nuts – I used chopped Brazil nuts and flaked almonds this time, but you can use your favourites or whatever you have on hand. 

When it comes to the fillings, the more the better in my opinion! I always use mini marshmallows, at least two types of nuts, dried fruit such as dates/raisins and anything else I have lying around. Get creative! Here are a few ideas to get you started…

  • Mini marshmallows – I found vegan ones in my local supermarket
  • Dried fruit – raisins, sultanas, cranberries or chopped dates
  • Nuts – try hazelnuts, cashews, almonds, pistachios, pecans, walnuts
  • Biscuits – try Oreo cookies, Digestives, or oat cakes for a lighter twist
  • Popcorn – salty or sweet, for extra crunch
  • Granola – I always have some lying around!
  • Honeycomb – for a little extra sweetness

If you like my Rocky Roads, I think you’ll LOVE my Trillionaire Shortbread,Peanut Butter Choc Chip Cookie Pie and Vegan Fudgey Oreo Brownies! Let me know if you make them on Instagram @cerealandpeanutbutter

Vegan Rocky Road Recipe

Vegan Rocky Road Recipe

Vegan Rocky Roads Recipe

INGREDIENTS

  • 1 and 1/2 cups (200g) dark chocolate
  • 3/4 cup almond butter (or nut butter of choice)
  • 1 and 1/2 cups mixed nuts, chopped (I used Brazil nuts and flaked almonds)
  • 1/4 cup desiccated coconut (optional)
  • 1 cup chopped dried fruit (I used sultanas and dried raspberries)
  • 1 cup (75g) vegan mini marshmallows

METHOD

  1. Break the chocolate into chunks in a saucepan and melt over a low heat. Stir in the almond butter until fully combined, then pour this into a large mixing bowl.
  2. Add the nuts, dried fruit and desiccated coconut (if using) to the bowl and stir together until everything is coated in chocolate.
  3. Line a brownie tin with greaseproof paper and spoon the mixture into the tin.
  4. Place in the fridge for 1 hour until completely set and crunchy, then store in the fridge.

If you give this recipe a try, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your recreations!

For more chocolatey recipes, check these out: 

Vegan Rocky Road RecipeVegan Rocky Road Recipe Eli Brecher

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Orange & Cinnamon Granola, Gluten-Free, Dairy-Free, Vegan Recipe by Eli Brecher

Granola is one of my favourite ways to start the day – a big bowl of baked oats, clustered with crunchy nuts and chewy raisins, held together by sweet sticky honey or maple syrup. The orange, cinnamon and vanilla in this recipe combine to give a sweet zesty flavour, while the hazelnuts and flaxseeds add a dose of protein and omega-3 healthy fats, making this a nutritiously balanced way to kickstart your day.

I love serving this with a handful of fresh berries and some dairy-free yoghurt or a splash of Homemade Pecan Milk (or shop-bought almond milk if you’re not as extra as me). Alternatively, try sprinkling it over a warming bowl Coconut Porridge or a thick Strawberries & Cream Smoothie for a real treat!

If you follow me on Instagram @cerealandpeanutbutter, you’ll have seen that I’ve started selling my own granola, with my Salted Peanut Butter Granola and Chocolate Chip Quinoa Granola as my bestsellers! I’m excited to add this Orange, Cinnamon and Hazelnut Granola to my growing list of flavours, so if you love granola but don’t have the time to bake it yourself, simply drop me an email to enquire/place an order: elibrecher1@gmail.com

Orange and Cinnamon Granola, Gluten-Free, Dairy-Free, Vegan Recipe by Eli Brecher

Orange & Cinnamon Granola, Gluten-Free, Dairy-Free, Vegan Recipe by Eli Brecher

Orange & Cinnamon Granola, Gluten-Free, Dairy-Free, Vegan Recipe by Eli Brecher

Orange & Hazelnut Granola Recipe (Vegan, Gluten-Free)

Ingredients

  • 1 and 1/4 cups (220g) jumbo oats
  • 4 tablespoons (45ml) coconut oil
  • 1/4 cup (90ml) honey (can swap for agave or maple syrup)
  • grated zest of 1 orange + juice of 1/2 orange
  • 2 heaped teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup (37g) hazelnuts, roughly chopped
  • 1/3 cup (50g) flax seeds
  • 1/3 cup (50g) sultanas

Method

  1. Pre-heat the oven to 160 C and line a baking tray with grease-proof paper.
  2. In a frying pan, melt the coconut oil on a low heat together with the honey, stirring consistently with a wooden spoon. Turn off the heat and stir in the cinnamon, vanilla and orange juice.
  3. In a large bowl, combine all the other ingredients, except the sultanas.
  4. Pour the sweet liquid over the bowl and mix until fully combined.
  5. Spread the granola mixture on the lined tray with a spatula, and pack it together tightly so that clumps form.
  6. Bake for 45 minutes, removing from the oven to stir (and then pack tightly together again) every 10 minutes. 5 minutes before the end, sprinkle over the sultanas.
  7. Allow to cool fully before storing in a glass jar or airtight container.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other granola recipes below:

And for more breakfast inspo, try these:

 

Orange & Cinnamon Granola, Gluten-Free, Dairy-Free, Vegan Recipe by Eli Brecher

Orange & Cinnamon Granola, Gluten-Free, Dairy-Free, Vegan Recipe by Eli Brecher

 

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Vegan Carrot Chickpea Patties Veggie Burgers

These Carrot Chickpea Patties make an easy and delicious lunchbox treat, alongside some quinoa or brown rice and leftover veggies. They can be batch-made ahead of time and kept in the freezer, so are really convenient when you’re short of time. 

They’d also make a fantastic canapé to serve at a party – just roll them into mini patties and top with a dollop of Hummus or Roasted Red Pepper Hummus. Simply double or triple the recipe to accommodate all your dinner guests!

I got really into making my own veggie burgers after I experimented with these Edamame Mushroom Burgers which turned out to be so tasty! Although there are lots of vegetarian/vegan options available in the supermarket, they tend to be loaded with unnecessary additives and high amounts of sugar and salt, which is why I much prefer to make my own.

Like all my recipes, these are dairy-free, refined sugar-free and gluten-free (provided you use GF oats). They are also suitable for vegans if you use maple syrup instead of honey! If you have a nut allergy, just swap the almond butter for tahini (sesame seed paste) or your seed-butter of choice.

Carrot Chickpea Patties Vegan Gluten Free Eli Brecher cereal and peanut butter

Carrot Chickpea Patties Vegan Gluten Free Eli Brecher cereal and peanut butter

Vegan Carrot Chickpea Patties

This recipe was developed in collaboration with Meridian Foods.

Makes 6 medium patties or 12 mini patties

Ingredients

  • 2 carrots, peeled and roughly chopped
  • 200g tinned chickpeas (half a regular size tin)
  • 4 tbsp oats
  • 3 tbsp smooth almond butter (or nut butter of choice)
  • 1 tbsp za’atar herbs (try my homemade za’atar recipe)
  • 1/2 tsp ground cumin
  • 1 clove garlic, crushed
  • 1 tsp grated ginger
  • 1/4 tsp sea salt
  • 2 tbsp oil of choice (+ extra 1 and 1/2 tbsp oil for frying)
  • 2 tsp honey/maple syrup

Method

  1. Rinse the chickpeas under the tap, add them to a strong food processor with the carrots and pulse together for 10 seconds.
  2. Scrape down the sides, add all remaining ingredients to the food processor and pulse until fully combined.
  3. Use your hands to roll into 6 medium-sized patties or 12 mini patties.
  4. Heat 1 and 1/2 tbsp oil in a pan and fry on a medium heat for 4 minutes on each side. Serve immediately, or allow to cool then place in tupperware in the fridge for tomorrow’s lunch!

I’d love to know if you try this recipe! Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make it!

For more packed lunch recipes, try these:

Recipe Vegan Carrot Chickpea Patties Veggie BurgersVegan Carrot Chickpea Patties Veggie Burgers

 

 

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Vegan Gluten Free Biscuits Recipe Eli Brecher

 I’ve finally come up with a flawless biscuit recipe that is vegan and does not contain any gluten, dairy, nuts or refined sugar! These biscuits taste buttery and salty but not overly sweet and have a light fluffy texture. 

The biscuits become even more magical when spread with Homemade Raspberry Jam and served with a cup of tea. Alternatively, go wild and decorate them with icing and sprinkles like I did for this festive version. They are a wonderful treat to serve all year round, whether you use Christmas-tree shaped cookie cutters or not! 

These have become one of my favourite recipes to snack on lately, alongside my Chocolate Peanut Butter Jelly Cups and Super Seed Energy Bars.

Vegan Gluten Free Biscuits Recipe

Festive Vegan Gluten Free Biscuits Recipe, Eli BrecherVegan Gluten Free Biscuits Recipe

Vegan Gluten Free Biscuits Recipe, Eli Brecher @cerealandpeanutbutter

Festive Gluten-Free Biscuits Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

  • 2 cups gluten-free flour
  • 1/4 cup (50g) coconut sugar (or brown sugar)
  • 1 heaped tsp baking powder
  • ½ tsp baking soda
  • ½ cup cold dairy-free butter
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • ½ tsp sea salt
  • 6 tbsp milk of choice (I use soya milk)

Method

  1. Preheat oven to 200 C. Line a large baking tray with greaseproof paper.
  2. In a large mixing bowl, mix together dry ingredients: sugar, flour, baking powder, baking soda and salt.
  3. Add cold butter and use your hands to combine everything together until a sandy consistency is formed. Then pour in the milk, maple syrup and vanilla and stir until combined.
  4. Transfer the mixture onto a lightly floured surface or piece of parchment paper and knead gently for no more than 30 seconds.
  5. Use your hands to flatten the dough to about 1cm thick, then use cookie cutters to cut out the biscuits. Carefully transfer to the lined baking tray.
  6. Bake in the oven for 10-13 minutes until starting to turn golden brown. Allow to cool for 15 minutes then enjoy, or store in an biscuits airtight container for up to one week.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more festive recipes, check these out: 

Vegan Gluten Free Biscuits Recipe, Eli BrecherVegan Gluten Free Biscuits Recipe

Vegan Gluten Free Biscuits Recipe by Eli Brecher

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Vegan Nut Roast Christmas RecipeVegan Nut Roast Christmas Recipe by Eli Brecher

I’ve had lots of requests for Christmas Day recipes and this hearty Vegan Nut Roast is the perfect main course to serve for lunch. With crisp edges and a softer middle, this will soak up all the flavours on your plate, so I recommend serving alongside some roast potatoes, veggies and gravy!

This Vegan Nut Roast is an explosion of flavour, thanks to the parsley, oregano and thyme, as well as the garlic, mushrooms and soya sauce which enrich the flavour even further!

It’s surprisingly cheap to make too – I always buy lentils in bulk and have my cupboards stocked with herbs and nuts, so the only real shopping necessary is for the vegetables!

Don’t feel restricted to only making this at Christmas though! It’s delicious all year round, and you can play around with different nuts, seeds and vegetables, or even throw in some dried cranberries for a sweeter twist!

Vegan Nut Roast Christmas Recipe Eli Brecher

Vegan Nut Roast Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

Serves 6

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves of garlic, crushed
  • 1 carrot, grated
  • 1/3 cup chestnut mushrooms, chopped
  • 1 cup of mixed nuts (I used walnuts and cashews)
  • 3 tbsp pumpkin seeds
  • 1/2 cup of raw puy lentils
  • 1 heaped tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley, roughly chopped
  • 1/3 cup of gluten-free flour
  • 3/4 cup of vegetable stock
  • 1 tbsp soya sauce (or tamari if gluten-free)
  • Salt and pepper, to taste
  • 2 tbsp pine nuts to scatter on the top – add about 10 minutes before the end of baking time or else they will burn

Method

  1. Preheat the oven to 180 C and line a loaf tin with greaseproof paper (or plenty of oil).
  2. Sauté the onion, garlic, carrot and mushrooms in the olive oil on a medium heat for 3-5 minutes until the onion turns translucent.
  3. Add the nuts, pumpkin seeds, lentils, coriander and dried herbs to your food processor and pulse just until it’s all broken down into small pieces.
  4. Add this mixture to a large bowl, along with the flour, salt and pepper, and mix well.  
  5. Add in the soya sauce and sautéed vegetables, pour into the stock and mix very well. 
  6. Transfer the mixture into the loaf tin and roast for 45 minutes, until the top develops a crust and a knife inserted into the middle comes out clean. 10 minutes before the end, scatter over the pine nuts.
  7. Set it aside to cool for about 20 minutes before removing from the tin and slicing.
  8. Scatter pine nuts on the top about 10 minutes before the end of baking time.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more festive recipes, check these out: 

 

Vegan Nut Roast Christmas Recipe

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