Vegan Marshmallow Rocky Road

Perfect for taking on a picnic Suitable for Vegans Difficulty Easy Serves 12 Prep time 20 minutes Chill time 2 hours Nutrients per serving

Ingredients

• 200g vegan biscuits
• 135g peanut butter
• 200g vegan chocolate
• 2-3tbsp agave syrup
• 100g vegan mini marshmallows
• Icing sugar
• Optional (up to 100g): mixed fruit & nuts and popcorn

Method

Step 1 Grease and line an 18cm square brownie tin with baking paper. Step 2 Place 200g biscuits in a freezer bag and bash with a rolling pin until they're completely broken. Step 3 In a large saucepan melt peanut butter, dark chocolate and agave syrup over a gentle heat, stirring constantly until smooth. Remove from the heat and leave to cool. Step 4 Take the biscuits, mini marshmallows and additional ingredients (dried fruit, nuts and popcorn), and stir into the chocolate mixture until everything is completely covered. Step 5 Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar. Liked these? Then you'll LOVE our Vegan Coconut & Almond Butter Slices recipe. Shop Food & Drink