Raspberry Rocky Road

Processed with VSCOcam with s3 preset
Vegan, Gluten Free

Ingredients:

– 1/2 cup coconut flakes
– 1/2 cup roasted unsalted peanuts
– 1 packet of vegan marshmallows (75g)
– 1 cup frozen or fresh raspberries
– 2 small jars of cocotella

Method:

1. Combine coconut, peanuts, marshmallows in a bowl and set aside.
2. Melt the cocotella in a large bowl over a saucepan of boiling water on the stove on a medium-high heat. Melt until runny. (about 5 minutes)
3. Grease a square non stick baking tin and line with baking paper. Add the notella mixture to the bowl of coconut, peanuts and marshallows and combine. Add the frozen raspberries and combine.
4. Empty mixture into baking tin and spread evenly so it is flat on top and store in freezer to set overnight.
5. Once set, take out of freezer and cut into square slices.

ENJOY!

If you choose to re-create any of my recipes please tag me on Instagram #veganwithbambi so I can see! 🙂

X Bambi

Advertisements

2 thoughts on “Raspberry Rocky Road

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s