I wanted to bake something to share with my colleagues to mark my four year work anniversary this week. Eventually I settled on rocky road, which would be quick to make and hopefully taste great! I headed to the supermarket to get my ingredients, and ended up going for a fairly non-traditional mix of ingredients. I'm not great at sticking to recipes and often make swaps, but in this case I had to make adjustments because of what I could (or couldn't) find in Tesco. No vegan marshmallows was the first issue. Then I thought of toffee popcorn, but again, no vegan versions available. Normal sweet popcorn might have gone soggy so that was a no-go. So I went for the standard 'accidentally vegan' Oreos as my biscuit base. Peanut butter and Oreos is a classic combo, as is peanut butter and banana so there was my theme - sorted! These went down very well, and this is an easy, no-bake recipe that I will definitely be making again.
2x 180g bars dark chocolate (I used Bournville)
2 tbsp coconut oil, plus extra for greasing the tin.
4 tbsp peanut butter (I used Pip and Nut Crunchy Maple Peanut Butter)
2 packets original Oreos
1 1/2 cups banana chips (I used Whitworths)
Grease and line a tin (8 or 9 inch square ideally) with coconut oil and greaseproof paper.
Break up the chocolate bars and melt in a large bowl over a pan of hot water.
Add the coconut oil and stir until melted.
Take the bowl off the heat and allow to cool slightly.
Meanwhile, gently break up the Oreos. Try to keep the pieces chunky rather than completely crushing everything.
Stir in the peanut butter, banana chips and crushed Oreos, until everything is well coated in chocolate.
Pour the mixture into your lined tin and refrigerate overnight.
Once set, cut into small pieces and serve. This can be served at room temperature if you are planning on diving in straight away, or in the fridge to stop it melting too much before you are ready to eat it.