rocky road cups are my twist on a classic flavor combo!

rocky road cups are perfect for Passover!

I’ve made my share of peanut butter cup-type treats on the blog over the years (see here, here and here), and wanted to challenge myself this year to come up with a version that was Passover-friendly as well as being peanut-, gluten- and dairy-free.

I had a batch of homemade almond butter on hand so that was a no-brainer. And then I thought, almonds? chocolate? Rocky Road, of course!

And how cute are these??

rocky road cups are gluten-free, dairy-free and peanut-free!

I used dairy-free chocolate chips and coconut oil for the “cup”. For the filling I whipped up that almond butter along with some dairy-free spread and maple syrup (which I LOVE with almond butter). And then I topped each cup with a few almonds, vegan mini marshmallows and a bit of sea salt.

what ingredients do you need to make rocky road cups?

In the notes section of this recipe I’ve listed all the substitutions you can make in this very adaptable recipe. To keep these cups gluten-free and vegan I used:

non-dairy chocolate chips
coconut oil
almond butter
non-dairy spread
maple syrup
flaky sea salt
raw almonds
vegan mini marshmallows

how do you make this recipe?

It’s SO easy.

Simply melt the chocolate and coconut oil and spoon a bit into a lined mini-muffin tin. Freeze to set and top with a filling made from almond butter, non-dairy spread and maple syrup. Freeze again and top with the remaining chocolate mixture. Finish with a bit of flaky sea salt, some raw almonds and a few marshmallows.

I was lucky enough to be gifted a kitchen torch many years ago by my dear friend Nancy (of this cake and this brisket), so I torched the marshmallows before serving – totally optional, obviously!

These little cups pack a punch, and can be adapted endlessly, based on your preferences and dietary restrictions. But by all means MAKE THEM!

Rocky Road Cups

sherisilver

These delicious treats are vegan, gluten-free and peanut-free!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dessert, Snack

Servings 12 servings

Ingredients

  

1x2x3x

• 1 cup non-dairy chocolate chips
• 2 tablespoons refined coconut oil
• 1/4 cup almond butter
• 2 tablespoons non-dairy spread
• 1/4 cup maple syrup
• flaky sea salt
• raw almonds
• vegan mini marshmallows

Instructions

 

• Line a mini-muffin tin with 12 liners.
• Place the chocolate chips and coconut oil in a heatproof bowl set over a pan of barely simmering water; stir till melted.
• Scoop about a teaspoon of the melted chocolate into each of the liners (I used a regular small spoon; measurements don't need to be exact here). Rap the pan on the counter to level and freeze for 10 minutes.
• In a small bowl beat the almond butter, non-dairy spread and maple syrup till smooth. Divide evenly on top of the chocolate layer; freeze again for 10 minutes.
• Top with the remaining melted chocolate and sprinkle each with a bit of sea salt. Top with a few almonds and marshmallows and refrigerate till ready to serve. Torch the marshmallows briefly, if desired.

Notes

You can use any chocolate chips that you like - you can even use cocoa powder!

Refined coconut oil is recommended because it will not give a “coconut” flavor; feel free to use unrefined if that’s what you have. You can also use butter, vegetable oil or shortening instead,  but I think coconut oil works best.

Feel free to swap the almond butter (homemade or store bought)  for any nut or seed butter.

My preferred non-dairy spread is Earth's Balance, but you can use margarine or butter if you prefer.

I love the combination of almond butter and maple syrup, but you could use confectioner’s sugar, honey or agave syrup in its place.

You can use regular mini marshmallows if you don't have to make the recipe vegan.

Keywords almond butter, almonds, chocolate cake, gluten free, marshmallows, passover, rocky road, vegan

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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