Easy Rocky Road Recipe

by Janine

I must confess I wondered where Rocky Road came from, and the origin of this chocolate slice. So I looked it up and this is what I found:

The origin of the dessert is debated, but the earliest mention of it dates back to 1853 in Australia, where rocky road was supposedly created as a way to sell confectionery that had spoiled during the long trip from Europe, which were mixed with locally-grown nuts and cheap chocolate to disguise the flavour. According to this origin story, the name comes from the rocky road that travelers had to take to reach the gold fields. Additionally, many American companies claim to have invented it in the 19th century. (Wikipaedia)

Now I know that Madame Wiki is not a reliable source, however, I like this version, so I’m going to trust the source in this instance. And on searching further I can’t find anything that contradicts this, so hooray for Oz!

Now in Australia, Rocky Road is traditionally made using marshmallows, glace cherries, peanuts, coconut and milk chocolate.

However, we have so many gorgeous ingredients to choose from, that I felt this delightful recipe needed zhuzhing. So in hand I went with tangy tart dried cherries and dried cranberries. To that, I added shredded coconut, not that dried desiccated kind, but the moist flaky variety. Some crunchy roasted peanuts. And finally, lashings of smooth Belgian dark chocolate.

Seriously folks this is not a dessert for the faint-hearted! It does come with a warning label… make it at your own peril! It’s that good.

Love chocolate but not the sugar? Try our raspberry chocolate bark recipe. Prefer Caramel? How about our Millionaire’s Shortbread with a smooth layer of vegan caramel?

Easy Rocky Road Recipe

Rating: 5.0/5
( 1 voted )
Serves: Lots! Prep Time: Nutrition facts: 200 calories 20 grams fat


The most delicious and oh so easy Rocky Road recipe you will find to make your own stash of chocolate goodness.

1 cup salt free Roasted Peanuts
1/2 cup Dried Organic Tart Cherries
1/2 cup Dried Cranberries
1 cup Shredded Coconut
800g gluten free Marshmallows , (such as Eskal Marshmallows)
800g dairy free Dark Chocolate


  • 1)
    • Line a large tray with baking (parchment) paper.
    • Place chocolate in a microwave-proof bowl. Melt in the microwave on very low heat for 5 minutes or until mostly melted. Stir well until all the buttons are melted and the mix is smooth. Be careful not to overheat in the microwave as the chocolate will burn in the centre if the heat is too high or if you heat it for too long. Set aside.
    • Add fruit, peanuts, coconut and marshmallows to a clean large mixing bowl and roughly mix.
    • Add the melted chocolate and mix with a gloved hand, (we recommend watching the video to see how we make it).
    • Pour all of the mix onto the tray and pat down so the mixture is dispersed evenly.
    • Refrigerate for ½  hour before cutting.
    • Cut into small blocks and store in an airtight container. Refrigerate if you live in a warm climate but like all chocolate, you can store in the pantry or the refrigerator.



Use carob or keto chocolate
Replace peanuts with macadamias or slivered almonds
Replace cherries and cranberries with dried pineapple and paw paw

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