You heard it here first – this is the best recipe I’ve ever made! Well according to my Dad it is…
As Easter is fast approaching and everyone’s mind is dreaming about the 4 day weekend and eating lots of chocolate, I thought this would be the perfect, no fuss, crowd pleasing recipe to share with you all. I absolutely love food around Easter – I always think it’s that turning point when you move away from the stodgy, winter recipes and welcome fresh spring flavours. Usually we make a zesty meringue which is perfect for spring, and this year I’m also planning to make a gluten free orange polenta cake, so keep an eye out for the recipe!
Easter weekend actually can’t come soon enough. It’s been a busy few weeks for me, and I’ll be the first to admit that when I’m tired or stressed, I go into meltdown mode! All I want to do is curl up on the sofa watching films and blogging can be the last thing on my mind. After posting about doing too much on one of my recent Instagram posts, I’ve definitely tried to take a step back over the last couple of weeks and not overload myself with work.
It seems to be working, and although I chose not to post a recipe last Sunday (which is very unlike me) I actually feel tonnes better for having the weekend to myself. Rather than wearing myself out with a full time job and working on my blog every night, having a bit of a break allows me to assess my content and only showcase my absolute favourite recipes!
Popcorn rocky road has been an absolute favourite of mine, ever since I made a delicious Mocha version for the Portlebay Popcorn company. It’s such a simple recipe and you can customise the flavours and ingredients to whatever you like – I promise it’ll taste amazing every time!
There are five main elements to this rocky road, with each one bringing its own texture and flavour to create the most wonderful chocolate recipe.
Homemade chocolate – made using dark chocolate, coconut oil, honey and cocoa powder. This rich and delicious chocolate melts like butter in your mouth.
Popcorn – such a fun ingredient in rocky road, and adds a soft marshmallow-like texture. I used sweet & salty popcorn in this recipe, but you can experiment with so many flavours!
Marshmallows – it wouldn’t be rocky road if it didn’t include mini marshmallows! Their soft and gooey texture makes this chocolate slice a delight to eat, and by far everyone’s favourite ingredient.
Chopped nuts – not a traditional ingredient, but I don’t think it’d be an Oat So Delicious recipe if it didn’t include some form of nuts! They add a lovely crunch and contrast to the softer elements.
Mini Eggs – a special Easter ingredient…Cadbury’s Mini Eggs! 100% gluten free and perfect for this seasonal recipe.
Mini Egg Rocky Road
- 90g dark chocolate, chopped
- 2 tbsp coconut oil
- 60ml honey/maple syrup
- 15g bag popcorn
- 2 tbsp cocoa powder
- 25g pecans/hazelnuts, chopped
- 25g mini marshmallows
- 1 bag Cadbury Mini Eggs, chopped
Melt the chocolate, coconut oil and sweetener on the hob until silky smooth.
Stir the cocoa powder into the melted chocolate mixture until it's fully dissolved.
In a large bowl add the popcorn, nuts, marshmallows and mini eggs then pour over the chocolate mixture.
Stir everything together until the popcorn/nuts/marshmallows are fully coated in the chocolate mix.
Pop in the fridge for 4-5 hours to set, or in the freezer for 1 hour.
Cut into 9 slices and serve!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!
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