Halloween Vegan Rocky Road (Gluten-Free)

These spooky Halloween Vegan Rocky Road are deliciously chocolatey and filled with cookies, marshmallows, dried fruit and chocolate protein. Topped with more chocolate and mummy faces, they are a great Halloween no bake treat.

I just love festive and seasonal recipes, especially when they involve edible sugar or googly eyes. It really brings the treats “to life” and I find they even develop little characters of their own, before being demolished by hungry friends and family members. These protein-packed rocky roads are easy to make, naturally vegan and gluten-free and require no baking, too. They are so rich and chocolatey and delicious all year round, with or without the eyes.

Icing sugar face on a Halloween Vegan Rocky Road
Halloween Vegan Rocky Road

Why will I love these rocky road?

These rocky road are delicious for many reasons. They are:

  • Rich, chocolatey and naturally sweet
  • Packed with sticky gooey marshmallows
  • Filled with crunchy cookies and dried fruit
  • Naturally vegan, gluten-free and easily nut-free
  • Contain no butter or added sugar
  • Naturally high in protein
  • Easy to make and require no baking
  • A fun project for little ones this Halloween
  • Delicious all year round (with or without the edible eyes!)

If you already love the sound and look of these spooky chocolates, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

Here is what we need for these two-tiered rocky road slices:

  • Dairy-free chocolate: I used a dairy-free oat milk chocolate for the base and then a dark chocolate for the top so that they are different but you can use all the same chocolate throughout. Use your favourite flavour or keep it plain.
  • Runny hazelnut butter or tahini: this adds richness, creaminess and a great texture to the bars without the need for butter. I love the sweet nuttiness of hazelnut butter but I also love using tahini for these to make them nut-free. The smooth, runny nut/seed butter is best.
  • Coconut oil: this is mainly for texture so that the bars don’t crack when you bite into them but rather they melt into your mouth. If you prefer, you can use vegan butter here.
  • Vegan biscuits or cookies: any biscuit or cookie is great for inside these. I went for speculoos or lotus biscuits for the cinnamon spice flavour.
  • Mini vegan marshmallows: or use regular sized marshmallows and chop them smaller.
  • Dried fruit: I like raisins or cranberries best but other dried fruits are great like chopped up dates, dried apricots or dried figs.
  • Protein crispies or cereal: I love the soya protein crispies from KoRo but you can use other rice crisp cereal like rice crispies.
  • Rocky road protein: this seasonal special from Macromike really enhances all the delicious marshmallow-cookie-chocolate flavour of the rocky road. If you cannot find this, regular chocolate protein powder is also great. It adds a lovely richness and texture. As always, my discount code AMB-AMY works for 10% off.
  • Salt: for flavour.
  • Icing sugar: for mixing with water and making the spooky faces on top.
  • Edible sugar eyes: for decorating. You can also use regular sprinkles.
Bitten piece of Halloween Vegan Rocky Road
Halloween Vegan Rocky Road

How do I make these chocolate bars?

These no-bake treats are easy to make:

  • Melt the chocolate, nut/seed butter and coconut oil: till glossy and smooth.
  • Crush the cookies and mix with all the other add-ins: till combined.
  • Pour over the chocolate mix: and stir till evenly coated.
  • Transfer to a lined 6-inch square tin: and press down to fill in all the corners and gaps.
  • Chill for 1 hour or until set: as long as it’s firm to touch, that is great.
  • Melt the chocolate and coconut oil: for the topping.
  • Pour the chocolate over the base: and smooth over. Chill for 1 hour or until set.
  • Remove from the tin and slice into 9 squares: using a sharp hot knife.
  • Mix the icing sugar and water: till thick but pipeable.
  • Pipe on spooky patterns: and decorate with eyes and sprinkles.

How long will these last?

Once made, these spooky chocolate treats will last for a week in an airtight container in the fridge. You can also freeze them for up to 1 month, wrapped well. Allow them to defrost at room temperature before enjoying.

Are these nut-free and gluten-free?

These rocky roads are naturally gluten-free, just check that your cookies and cereal are gluten-free. To make these nut-free, use tahini instead of the hazelnut butter and check that all of your other ingredients do not contain nuts.

A square of Halloween Vegan Rocky Road leaning up
Halloween Vegan Rocky Road

What else can I make?

I hope you are going to love these Halloween Vegan Rocky Road and for more ghoulish ideas, how about my:

Icing sugar face on a Halloween Vegan Rocky Road

Halloween Vegan Rocky Road

Yield: 9
Prep Time: 20 minutes
Additional Time: 2 minutes
Total Time: 2 minutes

These spooky Halloween Vegan Rocky Road are deliciously chocolatey and filled with cookies, marshmallows, dried fruit and chocolate protein. Topped with more chocolate and mummy faces, they are a great Halloween no bake treat.

Ingredients

For the Base:

  • 180g dairy-free milk or dark chocolate, chopped small
  • 60g (4 tbsp or ¼ cup) runny hazelnut butter or tahini
  • 2 tbsp coconut oil
  • 70g vegan biscuits e.g. speculoos
  • 60g mini vegan marshmallows
  • 50g dried fruit e.g. raisins
  • 25g protein crispies or rice cereal
  • 20g rocky road vegan protein, or other
  • Pinch of salt

For the Topping:

  • 100g dark chocolate, chopped small
  • 1 tbsp coconut oil
  • 50g icing sugar
  • 1-2 tsp water
  • Edible sugar eyes

Instructions

  1. Line a 6-inch tin with parchment paper.
  2. Add the chopped chocolate, hazelnut butter and coconut oil to a heatproof bowl and melt either in the microwave or over a double boiler (bain-maire) till smooth.
  3. Crush the biscuits and add to a mixing bowl with the marshmallows, dried fruits, crispies, protein and salt. Mix well and then pour in the chocolate mix.
  4. Stir to a chocolatey mix so everything is covered evenly. Pour into the lined dish and spread out. Chill in the fridge for 1 hour or until firm to touch.
  5. Add the chocolate and coconut oil for the topping to a heatproof bowl and melt till smooth. Pour over the rocky road base and smooth out. Chill for another hour or util set.
  6. Remove from the tin and use a sharp, hot knife to slice into 9 squares.
  7. Mix the icing sugar and water to a thick but pipeable consistency and place in a piping bag. Cut off the end and pipe mummy decorations over the rocky roads and decorate with the sugar eyes.
  8. Keep in a sealed container in the fridge for up to 1 week or you can freeze the rocky road, wrapped well, for up to 1 month. Allow to defrost at room temperature.

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I look forward to hearing what you think of these Halloween Vegan Rocky Road so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With spooky rocky road love x

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