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

  1. Add 200g of chocolate (broken up) and 2 tbsp coconut oil to a large pan and slowly melt over a very low heat.
  2. 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.
  3. Pour the chocolatey mixture into a tray lined with baking paper. Press down and place in the fridge for an hour to set.
  4. 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.
  5. Crush the remaining mini eggs roughly with a pestle and mortar – you don’t want them too crushed, just broken up a bit.
  6. 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.
  7. 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!