Homemade Rocky Road

Gluten, dairy and refined sugar free

Rocky road is a no-bake treat, typically made using chocolate and marshmallows along with add ins like; nuts, berries or dried fruit, jelly or other lollies, coconut – basically anything your heart desires (or anything you’ve had in your pantry for a few hundred years that needs using). And what’s even better is that when you make rocky road yourself, it’s fully customisable! Here’s my version, but feel free to mix it up based on what you love.

STRAWBERRY JELLY INGREDIENTS

  • 2 heaped cups of fresh, ripe strawberries

  • 1 ½ cups filtered water

  • 2 ½ Tbsp Cell Squared’s grass-fed and finished gelatin powder (use “JORDAN10” for 10% off with Cell Squared)

  • 1 Tbsp honey

MARSHMALLOW INGREDIENTS
[ If you want to see a video of how to make the marshmallows SEE HERE ]

CHOCOLATE

  • 250-280g quality additive free chocolate

  • 2 Tbsp coconut oil

  • Pinch of quality sea salt (use “JORDAN10” for 10% off with Cell Squared)

OPTIONAL ADD INS (for texture)

  • 100-130g toasted pistachio nuts, cashews, almonds, pepitas, sunflower seeds or macadamia nuts (or a mix)

  • ½ cup freeze dried raspberries or strawberries

  • ⅓ cup dried coconut (toasted or fresh)

  • ¼ cup dried fruit (make sure its vegetable oil free + preservative free)

  • A few crumbled homemade cookies, the crunchier the better (I’d recommend this cookie recipe)

JELLY INSTRUCTIONS

  1. Blend the strawberries with 2 cups water until completely smooth.

  2. Mix the gelatin with ½ cup water in a saucepan and let this sit for a minute or two and allow the gelatin to bloom (thicken).

  3. Place a sieve over the top of the saucepan and pour the strawberry liquid through it to remove all the strawberry seeds.

  4. Place on a low-med heat until the gelatin has completely dissolved.

  5. Pout into a lined container or tin and place in the fridge to set.

MARSHMALLOW INSTRUCTIONS
[ If you want to see a video of how to make the marshmallows SEE HERE ]

  1. Mix the gelatin with ½ cup water in a saucepan and let this sit for a minute or two and allow the gelatin to bloom.

  2. Add 2-3 tbsp of honey + the vanilla.

  3. Melt on a medium heat until the gelatin has completely dissolved.

  4. Pour the gelatin into a glass bowl and whisk using an hand beater or an electric beater until the marshmallow has at least tripled in size. It’s ready when it’s smooth, creamy and glossy. This should take approximately 6-8 minutes.

  5. Pour the marshmallow into a lined container and place into the fridge to set.

CHOCOLATE INSTRUCTIONS

  1. Add the coconut oil and chocolate into a saucepan. Heat on a low heat until it’s combined and completely melted.

  2. Allow the chocolate to cool down completely before mixing everything, otherwise it can melt the jelly and marshmallow cubes.

ASSEMBLY

  1. Cut the strawberry jelly into small cubes

  2. Using scissors, cut the marshmallow into cubes

  3. Give the nuts a rough chop.

  4. Add the jelly cubes, marshmallow cubes, nuts and any extra add ins into a bowl and cover with the melted chocolate and mix until evenly combined.

  5. Pour the mix into a lined container evenly and spread it out evenly.

  6. Place into the fridge to set.

  7. Slice into squares and enjoy!