I'm the new General Manager of Cocoa Libre. I'm so excited to land such a amazing job and love telling people that I work in a chocolate factory! Every kids dream job right? From the responses I've been getting, its not only a childhood dream, many adults seem to share the same fantasy! What's not to like?
Coming from a hospitality background, I have been itching to get in the kitchen and try out some new recipes with our amazing, tasty free-from chocolate. On a mission to create chocolate based allergy friendly recipes, this is the first of hopefully many tasty sweet treats.
I know it's not even November, but I thought I'd get ahead of myself and share this favourite recipe of mine. It was a very popular item in my vegan deli/cafe, so I'm feeling confident that all you lovely Cocoa Libre customers will like it too.
The Cocoa Libre staff team and families have been tasked with the job of taste testing this recipe for Rocky Road has the thumbs up from them. Give it a try and see what you think!
175g vegan block butter
100g syrup (golden syrup, agave, rice syrup)
300g biscuits (we used Schar gluten free digestives)
150g dried fruit (eg sultanas, raisins, cranberries)
150g glace cherries, halved
50g (approx) Free From Mini Marshmallows
1 Tbsp icing sugar
- Put chocolate drops into a heavy-based pan to with the vegan butter and syrup over a gentle heat. Stir occasionally, until fully melted.
- Break up the biscuits, either by hand or use a rolling pin. You want a range of uneven pieces and some crumbs.
- Take the pan off the heat, and add the crushed biscuits, dried fruit and glacé cherries. Turn carefully to coat everything with the melted chocolate mixture.
- Pour into a lined tin, approx. 19cm x 19cm. Flatten is as much as you can. It will be a little uneven.
- Sprinkle the mini marshmallows on top.
- Place in the fridge until it sets.
- Cut into slices or cubes, depending on your preference.
- Sieve the icing sugar on the top as desired.
Store in an airtight container for up to one week.