Rocky Road Cups
These delicious treats are vegan, gluten-free and peanut-free!
Ingredients
- 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.
did you make this recipe?tag @sherisilver on instagram!