Rocky Road is a delicious blend of chocolate, marshmallows and nuts. Other variations can include died fruits such as cherries and coconut.
These chocolate cheesecakes are an ideal base to add whatever flavour combinations you like. The other great thing about them is that they require minimal setting time and are more temperature stable than traditional raw vegan desserts because I like to use melted chocolate, therefore when it sets, so do the cheesecakes. If you want to keep it raw you can substitute this with 3 tbsp. cacao powder, but I’d highly recommend trying this if you aren’t a raw foodie.
In our version we like to mix in some mesquite powder to the chocolate filling too as it gives it a malt like flavour. However- do not whatever you do- smell this powder, its fowl! The flavour it gives is serious amazing though, its kind of like Malteseres so I’d highly recommend adding some in.
These are quite rich from the nuts and chocolate so prepare yourself for a serious chocolate hit.
I decorate my cheesecakes with Dandy’s (vegan marshmallows) macadamia nuts, sour cherries and pretzels but you can jazz yours up however you like.
I had no idea Rocky Road was technically Australian! I’m feeling a lot of patriotic pride right now because rocky road is seriously the bomb! Good job Aussies. It was invented as a way to sell spoiled chocolate from early settlers in the 1800’s due to the long haul journey from England. They would mix in the nuts to hide the flavour of the chocolate been a bit shabby.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.
CRUST
- 10 Medjool dates (pitted)
- 1 1/2 cups raw walnuts (or sub almonds or rolled oats)
- 2 tbsp. cacao powder
- 1 tsp. maple syrup
- 1 tsp. coconut oil (melted)
- Pinch sea salt
FILLING
- 1 1/2 cups raw cashews (soaked overnight)
- juice of 1 lemon
- 1/4 cup of melted coconut oil
- 1 can of full fat coconut cream
- 200g dairy free chocolate
- 1/4 cup maple syrup
- 1 tbps. mesquite powder
TOPPINGS
- Pretzels
- Dried sour cherries
- Vegan marshmallows
- Macadamia nuts
Instructions
- Add dates, walnuts, cacao powder, maple syrup, coconut oil and salt into a high-powered blender. Process on medium/ high until blended but still a bit chunky (speed 6, 20sec) It should stick together if you were to make a ball with one.
- Remove from processor and press into silicone moulds (muffin tin) 1 heaped tbsp. per mould. This should be enough for12 moulds. Using the base of a rolling pin, pushing filling down until it’s flat and even, you could also use a cup, jar or bottle if you don’t have a rolling pin. Set aside in fridge as you prepare the filling
- Melt chocolate. Be careful not to burn it. 30sec in the microwave should be enough.
- Add all filling ingredients to a high-powered blender and mix until very smooth (2mins, speed 10). If it won't come together, add a touch more lemon juice as the liquid should help it blend. You may need to scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavour/sweetness as needed.
- Divide filling evenly among the moulds. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set - about an hour depending on size of dish. Expedite this process by popping them into the freezer for 30mins.
- If using silicone moulds, they should be able to pop straight out. See pictures above for a ramekin hack- use a small piece of baking paper as a leaver to pull them out if you don’t have silicone moulds.
- Top with nuts, marshmallows, pretzels and dried sour cherries or as is!
* These store well in the fridge for a few days, and in the freezer for up to a few weeks.
* These stay firm at room temperature for hours, so if you’re taking this to a party, you’re good to go!
*Recipe creates 12 mini cheesecakes (made in muffin silicone moulds) or 1 large cheesecake
*Prep time does not include soaking .