Go Back

Healthier Vegan Rocky Road

Indulge in this healthier, vegan version of a sweet treat classic. It tastes just as delish!


Rock road

  • 250 g 60%–72% dark chocolate roughly chopped
  • 3 Tbsp coconut oil
  • cup almond butter (or any kind of nut butter)
  • 2 Tbsp maple syrup
  • cups full-fat coconut milk
  • ½ tsp vanilla extract
  • 1 cup roasted almonds roughly chopped (or any nut of your choice)
  • ½ cup whole roasted pistachios
  • 1 cup dried cranberries (or any dried fruit)
  • ¾ cup freeze-dried raspberries lightly crushed
  • cups puffed cereal (such as puffed wheat or rice bubbles)


  • ½ cup coconut chips
  • ½ cup freeze-dried raspberries lightly crushed
  • 3 Tbsp dried goji berries


  • Line a medium slice tin with baking paper and set aside.
  • Prep chocolate and place in a large, heat-proof bowl with coconut oil and almond butter and set aside. Combine coconut milk, maple syrup and vanilla extract in a medium saucepan on medium heat. Bring to a simmer. Once simmering, remove pan from heat and pour over chocolate in the bowl. Let sit for 2 minutes, before whisking until smooth and all the chocolate has melted.
  • Add roasted almonds, roasted pistachios, dried cranberries, puffed cereal and the first measure of freeze-dried raspberries to bowl and toss to coat evenly in chocolate mixture. Spoon mixture into prepared tin and spread out into an even layer.
  • Sprinkle the top of the rocky road with coconut chips, second measure of freeze-dried raspberries and goji berries. Place into fridge for about 2 hours, until completely set. Cut into squares. Store in the fridge.