Easy Rocky Road Recipe
A vegan, Indian-inspired version of the classic chocolate cake.
Equipment
- 1 Baking tray 10 inches by 7 inches
Ingredients
- 300 g Dark chocolate
- 60 g Golden syrup
- 10 Nankhatia biscuits See my nankhatai biscuit recipe
- 10 g Gondh Edible gum
- 70 g Pistachio nuts
- 50 g Almonds
- 1 Handful Rose petals
- 125 g Vegan butter (block, not spreadable)
- 40 g Crystallised ginger
- 50 g Coconut oil For frying Gondh
Instructions
- Line your baking tray with parchment paper, including the sides.
- Heat the coconut oil in a pan over medium heat. Add the gondh in small quantities and fry until it puffs up. Once puffed, remove from the oil and allow to cool. Repeat until all the gondh has been fried. Don't fry them all at once, or else they will remain chewy inside. Set aside
- Roughly chop the pistachio and almonds. Break the nankhatai and chocolate into smaller pieces
- Melt the butter and golden syrup in a pan over low, gentle heat.
- Add the chocolate pieces and stir until it melts (still over low heat).
- Once the chocolate has melted, add the chopped nuts and crystallised ginger and mix well.
- Add the gondh and mix.
- Add the nankhatai and mix.
- Transfer the mixture to the prepared baking tray. Spread evenly in the tray.
- Sprinkle over some chopped pistachios and scatter over the rose petals. Press everything down gently.
- Place in the refrigerator for six hours to set.
Nutrition
Calories: 187kcal (9%)Carbohydrates: 18g (6%)Protein: 6g (12%)Fat: 14g (22%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 5mgPotassium: 1182mg (34%)Fiber: 6g (25%)Sugar: 10g (11%)Vitamin A: 23IUVitamin C: 0.2mgCalcium: 24mg (2%)Iron: 2mg (11%)
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