Gluten-Free Ginger & Almond Rocky Road
29cm x 19cm baking tray (or equivalent)
Medium sized saucepan
bean’s take on the traditional chocolate Rocky Road using our luxurious 70% dark chocolate.
With this gluten free recipe, we’ve mixed a delicious mix of spicy ginger pieces, almonds, marshmallows, glacé cherries and digestive biscuits to make this easy no-bake recipe.
100g Unsalted Butter (diced)
3tbsp Golden Syrup
140g Gluten Free Digestive Biscuit(s)
100g Mini Marshmallows
100g Sliced Almonds
60g Glacé Cherries
40g Spicy Crystallised Ginger
Place the broken dark chocolate, butter and golden syrup in a saucepan and gently melt over a low heat, stirring occasionally until mixed correctly and smooth.
When smooth and silky, remove the saucepan from the heat and allow the mixture to cool for 10-minutes (or so). While this is cooling smash up the biscuits into chunks (as large or as fine as you like).
Cut the marshmallows and all the other ingredients into bite sized pieces.
Line your baking tray with greaseproof paper (you can use any size you like as long as the tin has sides).
Add the crushed biscuits, marshmallows and chopped up ingredients into the melted chocolate mixture and stir gently to combine.
When mixed, pour the mixture into the prepared tin, level out with a spatula and chill in the fridge for about 2 hours until set.
When the mixture is set, carefully remove and cut into squares to serve. Be warned, this is a rich and utterly delicious treat, mmm…
Store in the fridge and eat within a few days.