A delicious Christmas rocky road – or tiffin – recipe that’s full of festive flavour and ingredients. It’s not exactly healthy but it’s definitely healthier than your average slice of rocky road and I’ve made it with vegan ingredients as well so my whole family were very happy with this.
What’s the difference between rocky road and tiffin?
Well, it’s a matter up for debate really but I think that rocky road generally has marshmallows in it whereas tiffin does not. So strictly speaking this is really tiffin, but I decided to call it rocky road as I’m not sure how many people know what tiffin is these days including my children!
No-one in my family noticed that this rocky road didn’t contain marshmallows. The kids who (according to them) do not like dried cranberries and pumpkin seeds didn’t comment on their inclusion either. On the contrary it was hard keeping them from finishing off the whole batch of this healthier Christmas rocky road in one sitting.
The beauty of rocky road is that you can pretty much substitute the ingredients for whatever you have available. Don’t have any mixed peel? Stick in some extra dried fruit. Want to add marshmallows? Go for it. Just keep the quantities similar to those in the recipe below and it’ll turn out great.
You can also use whichever biscuits you wish – I used some vegan cinnamon biscuits that I had in the cupboard but digestives and rich tea biscuits also work well if you don’t need to make this vegan. You need to break the biscuits up so I wouldn’t go for ones that are too crunchy as you’re only making life harder for yourself.
Here’s how to make healthier Christmas rocky road:
Healthier Christmas rocky road or tiffin
- 100 g dark vegan chocolate
- 4 tbsp maple syrup
- 175 g dairy free spread or butter
- 325 g biscuits crushed (I used vegan cinnamon biscuits but digestives and rich tea biscuits work well if you're not vegan)
- 100 g mixed nuts and seeds chopped (I used almonds and pumpkin seeds)
- 50 g mixed peel
- 75 g dried cranberries
- 50 g raisins
- 1 tsp ground cinnamon
- 1 tbsp chia seeds optional
Grease a 20 x 30cm dish and line with baking paper.
Melt the maple syrup, butter and chocolate together. You can either do this in a tightly fitting heatproof bowl over a pan of boiling water or in the microwave. If you opt for the microwave take it out and stir every 30 seconds and be very careful of the heat.
Place all the other ingredients into a mixing bowl and combine.
Pour over the chocolate mixture and stir well.
Transfer to your prepared dish, allow to cool and then put in the fridge overnight to firm up. You can speed this process up by putting it in the freezer for an hour.
Once set cut into slices, place in an airtight container and store in the fridge.
If you like this you might like these 15 best vegan cookbooks (over on my vegan food blog cookveggielicious.com) or these cooking gifts for kids. You might also like one of my other Christmas recipes such as these nut free coconut snowballs, healthy gingerbread blondies, these apple and mincemeat pinwheels or this carrot Christmas loaf cake.