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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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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Chocolate Gingerbread Men Recipe, Gluten Free Dairy Free What could be better than festive spiced Gingerbread Men? That’s right, Gingerbread Men dipped in chocolate!

With winter in full swing, these Chocolate Gingerbread Men combine all the nostalgic flavours of this time of year, from cinnamon to ginger, with a rich chocolate coating. I actually used ginger-flavoured dark chocolate to spice things up a notch, but any chocolate will do the trick!

The gingerbread biscuits are crunchy yet slightly tender on the inside, with undertones of honey and almond butter. The best part is that these chocolate-coated gingerbread men are so much fun to make and decorate, both for children and adults. 

Feel free to use a a variety of different shaped cookie cutters to make these treats even more exciting, and get creative with the toppings too! Don’t worry if you don’t have cookie cutters – just roll these into balls and then flatten slightly into cookie shapes with your hands.

These make the most adorable Christmas/Chanukah gifts, either on their own or alongside a batch of my homemade Coconut Almond Granola or Nutty Cinnamon Granola!

Chocolate Gingerbread Men Recipe, Gluten Free Dairy FreeChocolate Gingerbread Men Recipe, Gluten Free Dairy Free @cerealandpeanutbutterChocolate Gingerbread Men Recipe, Gluten Free Dairy Free

Chocolate Gingerbread Men (Gluten-Free, Dairy-Free)

This recipe was developed in collaboration with Meridian Foods.

Ingredients

Makes about 30 small gingerbread cookies

  • 1 egg (or flax egg for vegan option)
  • 1/3 cup coconut sugar (or brown sugar)
  • 1/4 cup almond butter
  • 4 tbsp honey (or molasses)
  • 4 tbsp dairy-free butter (softened)
  • 1 tsp vanilla extract
  • 1 heaped tbsp ground ginger
  • 1 heaped tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1 cup gluten-free flour
  • 1/4 cup dark chocolate (I used Seed and Bean Ginger Chocolate)

Method

  1. In a large mixing bowl, use a fork to vigorously beat together the softened butter, egg (or flax egg), honey, vanilla and almond butter. Then add the sugar, salt, spices and baking soda and continue to beat together very well until fully combined. Alternatively, use a cake mixer on low.
  2. Add gluten free flour to the wet ingredients and use your hands (yes your hands!) to work the dough together until completely combined and form it into a ball. You can add 2 tbsp milk of choice if necessary to help it bind.
  3. Wrap the ball of dough in cling film and place in the freezer for one hour.
  4. Line two baking trays with greaseproof paper and pre-heat the oven to 175 C. Cut the ball into two halves for ease of rolling.
  5. Use a rolling pin to roll out the first ball dough to about 4-5mm thick between two sheets of greaseproof paper or cling film. Remove the top sheet and use gingerbread cookie cutters (or any shape!) to cut out shapes. Place the cookies on the lined baking tray and repeat wit the second ball of dough. Bake for 8-10 minutes, then leave to cool.
  6. Once cooled, melt the dark chocolate and dunk the cookies in as much as you want – perhaps just the legs, the top side of the body or even the whole thing!
  7. When the chocolate has set, decorate with icing / sprinkles / toppings of choice. Store covered at room temperature for up to 5 days. Freeze for longer term storage. The batch should make about 30 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.

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:

For more chocolatey recipes, check these out: 

Chocolate Gingerbread Men Recipe, Gluten Free Dairy FreeChocolate Gingerbread Men Recipe, Gluten Free Dairy Free

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Cacao Coconut Quinoa Clusters Recipe Vegan Eli Brecher

These Cacao, Coconut & Quinoa Clusters are the perfect solution to your afternoon cravings and are guaranteed to settle that sweet tooth, whether as a snack or dessert after a meal.

As well as the addictively crunchy texture and the sweet yet sophisticated flavour, these chocolatey clusters are crammed full of goodness, from antioxidant-rich cacao to high levels of protein and fibre thanks to the quinoa, so they’ll keep you feeling satisfied.

What I love most about these Cacao, Coconut & Quinoa Clusters, is that they contain only 5 ingredients and can be ready in less than 10 minutes!

For more healthy snack ideas, check out my Chocolate Protein BombsQuinoa, Almond and Pumpkin Seed BrittleNo-Bake Granola BarsMacadamia Energy Balls or Super Seed Energy Bars

Cacao Coconut Quinoa Clusters Recipe VeganCacao Coconut Quinoa Clusters Recipe Vegan Eli Brecher

Cacao, Coconut & Quinoa Clusters Recipe (Vegan, Gluten-Free)

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

Ingredients

Method

  1. Preheat the oven to 160 C. In a large bowl, combine all ingredients and mix well until fully combined.
  2. Spread the sticky mixture over a lined baking tray, pack together well with the back of a spoon and bake for 8 minutes.
  3. Allow to cool and break into clusters. Store in an 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: 

For more chocolatey recipes, check these out: 
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Like all the recipes found on my blog, these are gluten-free and dairy-free. I’ve avoided using any refined sugar in this recipe or even maple syrup/honey – they are naturally sweetened with pure fruit: dates. From a nutritional perspective, the fibre in the dates slows down the release of the sugar, plus they’re high in potassium and polyphenols (antioxidants). The best kind of dates are medjool dates – big, gooey, sweet and fudgy! But if you can’t get your hands on these, any dates will do.
 
These Chocolate Protein Bombs also make the best post-workout refuel thanks to a scoop of Link Nutrition’s Chocolate Fudge Protein. I love using this protein as it is an indulgent-tasting blend of 4 different sources of plant-based protein: pea, rice, sunflower and pumpkin protein. This combination offers huge nutritional value and I love that it does not contain anything artificial!
 
I’m sure you’ll love these Chocolate Protein Bombs as much as I do! I also recommend you check out my recipe for Maca-Macadamia Energy Balls, another delicious and nourishing snack which is perfect for taking on-the-go!
 

Chocolate Protein Bombs Recipe Vegan Eli Brecher Gluten FreeChocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs (Vegan, Gluten-Free, No Refined Sugar)

This recipe was developed in collaboration with Meridian Foods and Link Nutrition.

Ingredients 

Makes 15 balls

  • 1/4 cup almonds
  • 1/4 cup rolled oats
  • 1/4 cup cashew butter
  • 1/4 cup dates, pitted and soaked in hot water for 1 hour
  • 1 scoop chocolate protein powder (I used Link Nutrition)
  • 3 tbsp dark chocolate chips or cacao nibs
  • 1/4 teaspoon sea salt
  • Optional decoration: 3 tbsp melted dark chocolate

METHOD

  1. Blend the dates in a food processor until a smooth mixture forms, then add all other ingredients except chocolate chips/cacao nibs, and pulse until a fully combined.
  2. Transfer to a bowl and fold in the chocolate chips or cacao nibs with a fork.
  3. Take 1-2 tablespoons of the mixture and roll a ball in your hands. If it feels a little crumbly, use your fingers to keep pressing it together until firm. Repeat with the rest of the mixture.
  4. Lightly drizzle with melted chocolate and a pinch of sea salt.
  5. Place into the fridge to set. Store in the fridge for up to one week or the freezer for up to 3 months.

Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make this recipe – I LOVE seeing your re-creations and will repost my favourites!

For more chocolatey recipes, check these out: 

Chocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs Recipe Vegan Eli Brecher

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