Print

Gluten free lower sugar mini egg rocky roads

Gluten free and lower sugar mini egg rocky roads. Macros per bar: 372 calories; 16.8g fat; 25.1g carbs (11.7g sugar); 6.9g protein.
Servings 8

Ingredients

  • 270 g dark chocolate 85%
  • 8 Nutribrex coconut and crisp rice biscuits
  • 1 packet micro mini eggs I used this Tesco 90g pack
  • 60 g Free’ist sugar free marshmallows
  • 3 tbsp coconut oil
  • 1 Whitworths white chocolate and berry shot

Instructions

  • Add 200g of chocolate (broken up) and 2 tbsp coconut oil to a large pan and slowly melt over a very low heat.
  • Meanwhile, break up the Nutribrex biscuits into chunks. Once the chocolate and oil is melted, remove from the heat and add the biscuits, 3/4 of the mini eggs and the marshmallows. Stir well until everything is coated in chocolate.
  • Pour the chocolatey mixture into a tray lined with baking paper. Press down and place in the fridge for an hour to set.
  • Once the rocky roads have chilled, take the remaining 70g chocolate and 1tbsp of coconut oil and melt in the same way as before, or in a bowl over hot water.
  • Crush the remaining mini eggs roughly with a pestle and mortar – you don’t want them too crushed, just broken up a bit.
  • Pour the melted chocolate over the rocky roads, using a spoon to ensure even coverage. Then sprinkle the crushed mini eggs and Whitworths shot over the top.
  • Place back in the fridge to set for another half hour to an hour, and then slice into eight using a knife dipped in hot water. This ensures it cuts through easier without crumbling the rocky roads. Enjoy!