Who doesn’t love a quick no bake tray bake?! Perfect for tweaking to your own likes and great for making with little ones. These Christmas Rocky Road slices are a lovely sweet treat to enjoy with a nice cuppa and they keep really well so you can make them in a large batch to last over the week (if everyone doesn’t munch them all before you get a chance!)
To give these slices a Christmas twist I’ve used orange flavoured dark chocolate alongside a selection of Christmas nuts to help pair them.
A rocky road contains marshmallows, but as marshmallows are high in sugar you need to use sugar free marshmallows. For this recipe I used Free’ist sugar free marshmallows which I purchase from Sainsbury’s. I chop them up as they are about three times bigger than standard mini marshmallows. These marshmallows contain sweeteners (Maltitol Syrup, Isomalt, Steviol Glycosides). They contain gelatin so are not suitable for vegetarians.
This recipe also contains digestive biscuits. You can use normal digestive biscuits for this. Please do not be drawn in by sugar free digestives which are often double the price of regular ones. They often contain the same amount of carbs as normal digestives and so you might as well save your money!
The nuts & coconut in this recipe are the key to pairing the biscuits and chocolate, unfortunately for this reason you cannot leave them out to make a nut free version unless you replace the nuts with seeds. You can however, adapt the type of nuts used, or add more to your liking – the more the better!
I love to add cacao nibs into my recipes. Cacao nibs are the outside shell of the cocoa bean which has been fermented, dried, roasted and crushed. They are high in fiber, protein, and antioxidants. Basically they have all the benefits of dark chocolate without the added sugar! They can be eaten as they are, or can be roasted in a pan or added into recipes like this which adds a lovely texture and crunch.
If you want to add dried orange slices for decoration like I have, these are really simple to make but need to be done in advance. Simply slice an orange thinly, lay the slices on a baking sheet lined with baking parchment paper and place in an oven at 120°c (fan) for around 1 hour, turning frequently to help them dry out.
- 8 whole Nairns Gluten Free Ginger Biscuit Breaks
- 6 whole digestive biscuits
- 100 grams pistachio nuts chopped
- 30 grams cacao nibs (optional)
- 75 grams sugar free marshmallows chopped
- 50 grams flaked almonds
- 200 grams dark chocolate orange
- 140 grams butter melted
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 1 tsp unsweetened desiccated coconut
- 1 tsp flaked almonds
- 3 slices dried orange (optional)
- Crush the biscuits so that they vary in size (from approx. 5p size, varying down to biscuit crumb) then add the rest of the dry ingredients
- Chop the chocolate into small pieces and then melt in short bursts in the microwave, or in a bowl over hot water in a saucepan until smooth
- Pour the melted butter and melted chocolate over the dry ingredients and gently mix until fully combined (do this carefully or your biscuits will completely break into crumbs)
- Line a tin with baking parchment paper, pour out the mixture and flatten to the edges carefully
- Sprinkle with the toppings and then leave to set (you can leave this at room temp. or it is much faster in the fridge)
- Once set the rocky can be sliced and eaten!