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.
100g silken tofu, lightly-pressed
100g vegan dark chocolate, ie 70% chocolate
100g plain biscuits ie Digestive/Graham Crackers
30g dried cranberries
1 tbsp maple syrup
1/2 tsp vanilla extract
A pinch salt
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