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Gluten Free Rice Cake Rocky Road

1 MIN READ • 14th March 2017

It wouldn't be Easter without some form of treat after all! And as this is made with dark chocolate it's not too bad for you either...

Preparation time: 5 minutes
Cooking time: 5 minutes
Makes: 20
Recipe from Waitrose

  • Ingredients

    200g dark chocolate, broken into pieces

  • 75g butter

  • 2 tbsp golden syrup

  • 75g mini white marshmallows

  • 8 lightly salted wholegrain rice cakes, broken into small pieces

  • 180g dried berry mix

  • 150g fresh blueberries

1. Gently melt the chocolate, butter and syrup together in a heatproof bowl set over a pan of gently simmering water. Leave to cool for 10 minutes while you line a 20cm x 25cm baking tin with baking parchment.

2. Stir the marshmallows, rice cake pieces and dried fruit into the cooled chocolate mixture. Spoon into the prepared tin and scatter over the blueberries. Leave to set then cover with clingfilm and store in the fridge.

3. When ready to serve, lift out of the tin and cut into 20 pieces. These are best eaten on the day, or kept in the fridge for up to one day.

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