100g silken tofu, lightly-pressed

100g vegan dark chocolate, ie 70% chocolate – we used @joyofenjoy

100g plain biscuits ie Digestive/Graham Crackers

50g honeycomb

30g marshmallows 

30g dried cranberries

1 tbsp maple syrup

1/2 tsp vanilla extract

A pinch salt


Start by crushing up the biscuits and honeycomb into small, bite-sized pieces. You don’t want crumbs so you don’t need to put them in a bag and beat them repeatedly with a rolling pin. If you don’t have mini marshmallows, cut up the larger ones so you’ve got mini bites.

Next, melt the chocolate in a bain-marie over the stove (glass bowl in a saucepan of boiling water) or in the microwave. Pour the melted chocolate into your electric mixer, add the silken tofu, maple syrup, vanilla essence and a scant pinch of salt. Beat together to create a completely smooth, thick sauce.

Transfer to a bowl and fold in the crushed biscuits, honeycomb, marshmallows and cranberries so they are evenly distributed. Press the chocolate mixture into a shallow dish and level the top.

Refrigerate for at least an hour, then remove from the dish to cut into bite-sized squares. If you have any melted chocolate left over, drizzle over the top and sprinkle over any smaller pieces of honeycomb or crushed pistachio nuts.

Keep the Rocky Road Bites in the fridge