Rocky road is an all-time favourite sweet treat to share with family and friends. We make our own to cater for severe milk, peanut and tree nut allergies. With the festive season coming up, we’ve created a new version of our allergy-friendly rocky road – nut and dairy free Christmas rocky road.
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Christmas rocky road?
What exactly is “Christmas” rocky road? Well, it’s a bit like rocky road, a bit like the old fashioned white Christmas, and a bit delicious. The key to turning this into a Christmas themed treat is the white chocolate, and using red and green lollies. You could also use red and green glace cherries if you prefer a more traditional rocky road flavour.
This recipe is very quick and easy. The longest step is waiting for it to chill in the fridge so that you can cut it up and try some. It only has 4 ingredients – nut and dairy free white chocolate, red and green lollies/confectionary, marshmallows and coconut. There are some notes about choosing appropriate allergy-friendly ingredients and substitutions at the end of the recipe.
Preparing your baking dish and ingredients
Start by lining a 17cm (approximately 7inch) square baking tin with baking paper to stop your rocky road from sticking.
Roughly chop the red and green lollies and the marshmallows into smaller pieces and measure out your coconut. If you are using a block of allergy-friendly white chocolate, break it into small pieces for melting (or use baking buttons).
Putting it all together
Place your white chocolate pieces or buttons in a glass bowl and place over a small saucepan of simmering water, stirring to melt. Alternatively you can carefully microwave the chocolate on a low temperature, for 30 seconds at a time. Check and stir frequently to ensure the chocolate doesn’t burn.
Combine the dry ingredients in a mixing bowl and stir well. Pour over your melted chocolate and mix until everything is well coated.
Transfer the mixture to your prepared baking dish and push in well to the corners with the back of a metal spoon. Work quickly before the chocolate cools too much.
Please your dish in the fridge to set for at least 2 hours. Then cut into squares ready to serve and enjoy.
A note on allergy-friendly white chocolate
We are lucky that we no longer have to avoid soy. This gives us a few more options for allergy-friendly white chocolate to use in our nut and dairy free Christmas rocky road. Our favourite brand is Sweet William. This is an Australian company that makes a white chocolate block and white chocolate baking buttons for baking, either of which are perfect for this recipe. Sweet William is completely nut free which is really important for us with both peanut and tree nut allergies.
Plamil So Free Organic White Chocolate Alternative is another nut free option that is also soy free. We also love Moo Free white chocolate, but it can be hard to come by where we are.
Another brand that we haven’t tried is iChoc, which makes a vegan white chocolate block (but which has may contain warnings for gluten, milk and nuts).
Quite a few other brands of dairy free white chocolate contain nut “milks”. For example Loving Earth Raw Organix White Chocolate contains cashew, hazelnut and almond. This type of vegan chocolate might be a option if you don’t have a tree nut allergy.
If you like white chocolate, did you know that Moo Free and Plamil also make dairy free white chocolate Christmas Advent calendars? You can read more about them in our post about fantastic food allergy-friendly advent calendars.
Or try our recipe for dairy free white chocolate crackle slice with glace cherries. You’ll find lots more sweet treats to make on our recipe page .
Nut and Dairy Free Christmas Rocky Road
- 17cm square baking dish
- baking paper to line
- medium glass bowl
- small saucepan
- mixing spoon
- large mixing bowl
- 200 g white chocolate (dairy, nut and wheat/gluten free)
- 80 g red and green confectionary, eg snakes, jelly babies, frogs (wheat/gluten free)
- 120 g pink and white marshmallows (wheat/gluten free, dairy free)
- 3 Tb desiccated or shredded coconut
- Prepare the baking dish by lining with baking paper.
- Chop the red and green lollies into small pieces and roughly chop the marshmallows.
- Break your chosen allergy-friendly white chocolate into smaller pieces and place in the medium glass mixing bowl over a saucepan of simmering water (without touching) and stir the chocolate until it melts. (Or microwave on low heat, checking and stirring regularly until melted.)
- Combine all of the remaining ingredients in a large mixing bowl and mix well. Pour the melted white chocolate over the dry ingredients and stir until everything is well coated.
- Place the mixture into the prepared baking dish and push down firmly to the edges with the back of a metal spoon. Work quickly before the chocolate sets.
- Chill in the fridge for 2-3 hours or until firm.
- Cut into small squares for serving and enjoy.
- Check the ingredient labels carefully to make sure that the ingredients you use are free from your allergens. For example, dairy and nut free chocolate often contains soy. Marshmallows and lollies/candy also might contain soy or wheat/gluten.
- If you are allergic to coconut you can leave it out and the recipe will still taste delicious. You could substitute with something else like rice bubbles/rice krispies or honeycomb pieces if you would like to add some more texture.