Desserts & cookies

Rocky road


Cooking time: 15 mins

Ingredients:

  • 150 g dark chocolate 70%
  • 150 g medium dark chocolate 55%
  • 2 tbsp syrup
  • 200 g vegan “dumle” (chocolate and toffee sweet) , I used the recipe from fridasvegobak (I’ll explain how to make it in the instructions)
  • 1.5 dl salted peanuts
  • 1 dl pistachios
  • Cirka 1-1.5 tbsp sea salt flakes for topping

Instructions:

Dumle:

  1. Heat 140g syrup, 90g granulated sugar, 100g plant-based cream, 1 tsp vanilla bean paste and 0.4 tsp salt in a pot on low heat and heat to 125ºC.
  2. Remove from the stove and add 40g plant-based butter. Pour the toffee into tiny cups and let cool a couple of hours. Then put in the freezer for 1h.
  3. Melt 150g of the medium dark chocolate, dip the frozen toffee in the chocolate and leave in the freezer while making the rest of the Rocky Road.

Rocky road:

  1. Peel the pistachios if they aren’t already peeled.
  2. Melt the chocolate in a bain-marie along with the syrup. Meanwhile, chop up the toffee in half.
  3. Remove the bowl from the bain-marie when the chocolate has melted, stir for a minute to let it cool a little, however still warm, then add the toffee and nuts and stir.
  4. Pour the batter into a tray with parchment paper, about 20×30 cm. Freeze for about 2h. Cut into small cubes, the store in the freezer or outside if it’s below 0ºC.

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