Recipe — Macadamia Cranberry Rocky Road from Eden Vegan
Author:
Tess Eden
Publisher:
Penguin
ISBN:
9781776950560
Date published:
7 November 2023
Pages:
248
Format:
Paperback
RRP:
$50
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Eden Vegan by Tess Eden is a friendly entry point to plant-based cooking, with veganised Kiwi classics, budget-friendly recipes and meals to whip up in a minute from what's in the pantry.
Every dish is 100 per cent vegan, made with whole-food ingredients that can all be found on the shelf at your local supermarket. No fancy 'superfoods', no expensive powders—just good, fresh ingredients!
Macadamia Cranberry Rocky Road
This sweet and tangy delight is always a crowd-pleaser. Made with soft vegan marshmallows, dried cranberries and crunchy cookies, this may be my favourite way to eat chocolate. I first made this rocky road at Christmas time, and it was so tasty we continued to make it year-round!
Makes: 8 slices
Cook time: 10 minutes + 2 hours setting
Gluten free
INGREDIENTS
1/3 cup macadamias, chopped
1/2 cup vegan marshmallows, chopped
1/3 cup dried cranberries
1/3 cup shredded coconut
1/3 cup freeze-dried raspberries, plus extra for topping
250g vegan dark chocolate
2 tbsp coconut oil
METHOD
Line a 23cm x 13cm loaf tin with baking paper.
Put macadamias, vegan marshmallows, cranberries, coconut and raspberries in a large mixing bowl and stir to combine.
Put chocolate and coconut oil in a bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water, and heat until melted. Stir to combine.
Pour chocolate mixture into the mixing bowl and fold all ingredients together.
Pour into prepared tin and pack down firmly with a spoon. Sprinkle extra raspberries on top. Place in the freezer to set for 2 hours before
cutting into slices.
Store in the freezer.
