Ombar Vegan Rocky Road
Serves: 12
Prep time: 15 mins
Cook time: 30 mins in the fridge
INGREDIENTS:
200g Ombar Cocomylk chocolate (but any Ombar apart from 90% would work)
60g dairy-free butter spread
50g vegan biscuits, chopped (we used digestives, but you could use another kind)
50g vegan marshmallows
50g dried strawberries
METHOD:
1. Break up the Ombar chocolate and add to a heat-proof bowl along with the dairy-free spread.
2. Place over a saucepan with simmering water making sure the bottom of the bowl doesn’t touch the water. Mix until melted, then take off the heat.
3. Pour 1/4 of the mixture into a separate bowl and leave to one side. Fold in the rest of the ingredients into the main bowl of melted chocolate.
4. Transfer into a tin (22×12 cm loaf tin) lined with parchment paper. Pour the remaining chocolate on top and smooth with a spatula or a spoon.
5. Chill in the freezer for 30 minutes of until set, then slice.
Prep time: 15 mins
Cook time: 30 mins in the fridge
INGREDIENTS:
200g Ombar Cocomylk chocolate (but any Ombar apart from 90% would work)
60g dairy-free butter spread
50g vegan biscuits, chopped (we used digestives, but you could use another kind)
50g vegan marshmallows
50g dried strawberries
METHOD:
1. Break up the Ombar chocolate and add to a heat-proof bowl along with the dairy-free spread.
2. Place over a saucepan with simmering water making sure the bottom of the bowl doesn’t touch the water. Mix until melted, then take off the heat.
3. Pour 1/4 of the mixture into a separate bowl and leave to one side. Fold in the rest of the ingredients into the main bowl of melted chocolate.
4. Transfer into a tin (22×12 cm loaf tin) lined with parchment paper. Pour the remaining chocolate on top and smooth with a spatula or a spoon.
5. Chill in the freezer for 30 minutes of until set, then slice.
