The Best Loaded Rocky Road (Gluten Free, Vegan)

Prep: 10 minutesCook: 60 minutesTotal: 70 minutes
Yield: 6 - 9Category: Desserts
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I love making Rocky Road as it just so easy and you can chuck pretty much anything in there and it’ll still be delicious! This is my basic recipe that consists of chocolate, marshmallows and biscuits but I have made it in the past with cranberries, stem ginger, popcorn, etc. The opportunities are endless!

It’s a really great and versatile way to use up the majority of sweet treats, I tend to make it a lot after Easter and Christmas when we have extra chocolate laying around it. I like to make this with a mixrure of biscuits and have recently been adding gluten free and vegan custard creams, oreos and bourbons in to the mix as well as the more traditional free from digestives, however, if you want to keep this simple just stick with one type of biscuit.

This is a no bake recipe and is relatively easy to throw together, meaning it could be a fun in house activity to do with the kids on a rainy day!

If you want to try a similar recipe with a festive twist check out my White Chocolate, Cranberry & Ginger Tiffin recipe. If you like this recipe you may also like my Mind Your Business Slutty Brownies which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 350g 2 cups dairy free chocolate
  • 200g 2 cups mixed 'free from' biscuits
  • 125g 1/2 cup + 1 tbsp dairy free butter
  • 80g 1 + 1/2 cups mini vegan marshmallows
  • 4 tbsp golden syrup


  1. Tip the biscuits into a large mixing bowl and use a rolling pin, (or the bottom of a mug), to crush them into small pieces
  2. Roughly chop 100g of the chocolate into chunks and add to the bowl along with the mini marshmallows. Hold a handful of each back to scatter across the top of the rocky road if desired
  3. Place the remaining 250g chocolate into a bowl along with the butter and golden syrup and melt using a Bain-Marie. Once melted, stir until a smooth glossy liquid forms
  4. Pour the melted chocolate mixture into the bowl containing the other ingredients and mix well until everything is coated in the chocolate mixture
  5. Line a brownie tray with parchment paper and pour in the contents of the bowl, push the mixture into all four corners of the tin and using the back of a wooden spoon to pack the mixture down tightly, ensure the mixture is evenly distributed across the tray
  6. Scatter any additional marshmallows, chocolate chunks or biscuits across the top of the tray if desired before placing into the fridge to set for a minimum of one hour


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