Nourishing Easter Rocky Road (with Mini Eggs)
Rocky Road is one of those nostalgic treats that’s hard to resist, rich, chocolatey, and full of texture. But traditional versions are often packed with ultra-processed ingredients, refined sugars, and very little nutritional value.
This version keeps all the indulgence, while quietly upgrading the ingredients to support your body as well as satisfy your cravings.
Using 85% dark vegan chocolate brings a depth of flavour alongside powerful antioxidant polyphenols, known to support heart and brain health. Brazil nuts add a creamy crunch and are one of the richest natural sources of selenium — essential for thyroid function, immunity, and antioxidant defence.
Instead of biscuits and marshmallows, brown rice cakes create that signature crunch while keeping things lighter and less processed. Sour cherries and cranberries add natural sweetness, along with vitamin C and anti-inflammatory compounds that support recovery and gut health.
A touch of coconut oil helps the chocolate set perfectly, while contributing beneficial fats, and a pinch of sea salt enhances both flavour and mineral content.
Finished with mini eggs for a playful seasonal touch, this Rocky Road is indulgent with intention — perfect for sharing, gifting, or enjoying slowly with a cup of tea.
INGREDIENTS
50g brown rice cakes
300g 85% dark vegan chocolate
50g Brazil nuts (or alternative nuts/seeds)
50g sour cherries (or other dried fruit)
50g dried cranberries
25g coconut oil
¼ tsp sea salt
Mini eggs (for topping)
METHOD
Line a loaf tin with baking parchment.
Gently melt the dark chocolate with the coconut oil until smooth.
Roughly chop the Brazil nuts.
Crush the rice cakes into small, bite-sized pieces.
Add the nuts, cherries, cranberries, and rice cakes into the melted chocolate and mix well to combine.
Press the mixture evenly into the lined tin.
Top with mini eggs, gently pressing them into the surface.
Chill in the fridge for at least 2 hours, or until set.
Slice into even portions and enjoy.
