Chickee Egg Rocky Road

Method

1. Add the vegan chocolate, butter, golden syrup and coconut oil to a heatproof bowl.
2. Gently heat (over a bain-marie or in short microwave bursts), then whisk until completely smooth and glossy.
3. While the mixture is still warm, stir through the crumbled bourbon biscuits, 1½ packs of Chickee Eggs and 100g vegan marshmallows.
4. Pour the mixture into a lined 30cm x 20cm dish, spreading it out evenly.
5. While still warm, press the remaining Chickee Eggs into the top and sprinkle over extra vegan marshmallows.
6. Chill in the fridge for 2–3 hours, or until fully set.
7. Slice into chunky squares and enjoy.

Top Tips:

For super neat slices, cut with a warm knife.

Store in the fridge for up to 7 days (if it lasts that long).

Discover more delicious vegan sweet treat recipes here.