
Vegan Rocky Road Bites
These Vegan Rocky Road Bites show the infinite variety of tofu here when it transforms into a delicious chocolate ganache in which to imbed the delights of biscuit bits, mini marshmallows, and nuggets of golden honeycomb. And suddenly you have a delicious, vegan version of Rocky Road or, with slightly more biscuit to replace the marshmallow, you could think of them as Tiffin.
By Admin Tofuture -
Ingredients
- 100g silken tofu, lightly-pressed
- 100g vegan dark chocolate, ie 70% chocolate
- 100g plain biscuits ie Digestive/Graham Crackers
- 50g honeycomb
- 30g marshmallows
- 30g dried cranberries
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- A pinch salt
Method
- Start by crushing up the biscuits and honeycomb into small, bite-sized pieces. You don't want crumbs so you don't need to put them in a bag and beat them repeatedly with a rolling pin. If you don't have mini marshmallows, cut up the larger ones so you've got mini bites.
- Next, melt the chocolate in a bain-marie over the stove (glass bowl in a saucepan of boiling water) or in the microwave. Pour the melted chocolate into your electric mixer, add the silken tofu, maple syrup, vanilla essence and a scant pinch of salt. Beat together to create a completely smooth, thick sauce.
- Transfer to a bowl and fold in the crushed biscuits, honeycomb, marshmallows and cranberries so they are evenly distributed. Press the chocolate mixture into a shallow dish and level the top.
- Refrigerate for at least an hour, then remove from the dish to cut into bite-sized squares. If you have any melted chocolate left over, drizzle over the top and sprinkle over any smaller pieces of honeycomb or crushed pistachio nuts.
- Keep the Rocky Road Bites in the fridge.