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Classic Gluten Free Rocky Road

Prep Time10 mins
Cook Time2 mins
Total Time2 hrs 15 mins
Course: Afternoon Tea
Cuisine: Australian
Keyword: glulten free rocky road
Servings: 24 small slices


  • 200 g Dark Chocolate Nestle are tasty and Gluten Free!
  • 200 g Milk Chocolate
  • 2 Tbsp Solid Coconut Oil
  • 280 g Marshmallows Ensure they are Gluten Free. See notes below
  • 3 Tbsp Freeze Dried Raspberries
  • 1 cup Shredded Coconut
  • 1/2 cup Nuts of choice - Hazelnuts


  • The key here is to be able to move quickly once your chocolate is melted so preparation is key. Grab a large square tin 25x25cm and line with baking paper, ensuring you leave a good length on either side hanging out so as to make it easier for you to remove.
  • Cut or rip some of the marshmallows into pieces so you have a nice variation in size and pop them into a large bowl. Add the raspberries, desiccated coconut and your nuts of choice. (Nuts can be left whole or chopped slightly depending on what texture/look you're after). Give this mixture a bit of a stir and set to the side.
  • Now before you go melting your chocolate ensure you have everything at hand. Have your lined tin ready to go next to your bowl of marshmallows and goodies, also have a spatula on hand so that you can move fairly quickly while the chocolate is easy to work with.
  • Pop both types of chocolate and the coconut oil into a large glass or microwave safe bowl. Microwave on high in 30 second blasts. After each 30 seconds remove the bowl and give it a good stir to mix everything together and stop the chocolate from burning on the bottom. Continue until the chocolate and coconut oil has melted fully, approx 2 minutes.
  • Try to work as quickly as you can now and pour hot chocolate mix into the bowl with the marshmallows and goodies. Fold the chocolate in. and mix well to ensure everything is coated thoroughly.
  • Pour straight into your pre-lined tin. You may find the coconut and chocolate slops together in the bottom of the bowl, so be sure to get every little bit out. Spread your rocky road mixture out so that its quite thin and then give your tin a quick knock on your kitchen bench to bring any air bubbles to the surface.
  • Pop straight into the fridge for a minimum of 1-2 hours. Your gluten free rocky road is all ready once the chocolate has set hard. Now you can slice up in any thickness you like and serve, or in my case, wrap up in cellophane and tie with some ribbon. Just be sure to keep it in the fridge till it is needed. To make cutting easier, simply heat your knife with hot water, wipe clean and slice. Enjoy!


  • For a sweet gift or design use chocolate molds first, then fill to the brim with your rocky road mixture, like we've done above for Easter!
  • You can substitute just about any of the ingredients and really make your rocky road yours. Need it to be Dairy free? No worries, simply use Sweet Williams or your favourite DF dark chocolate instead. I love the Green and Blacks brand personally.
  • You can pop GF jellies in instead of the raspberries or glaze cherries for a more traditional taste. Just be sure to stick to the quantities or weights above. 
  • Desiccated coconut can be used instead of the shredded kind, however I find the shredded gives a much stronger and beautiful flavour.