If you have a sweet tooth that craves something both nostalgic and delightfully tangy, you are absolutely going to adore this Raspberry and Coconut Rocky Road Recipe. Imagine the perfect harmony of rich dark and milk chocolate melting into fluffy marshmallows, bursts of raspberry candy tanginess, crunchy peanuts, and the tropical hint of coconut woven throughout. This treat is more than a dessert; it’s a scrumptious adventure you’ll want to share again and again. Let me walk you through how to make this deliciously simple but irresistibly fun rocky road that’s guaranteed to brighten your day.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in creating the perfect texture, flavor balance, and visual appeal for your rocky road. From the smooth richness of chocolate to the chewiness of marshmallows and the zing of raspberry lollies, everything combines for a sensational treat.
- Dark chocolate melts or chips (225 – 250g / 8 oz): Provides deep, intense cocoa flavor that balances the sweetness in the mix.
- Milk chocolate melts or chips (225 – 250g / 8 oz): Adds creaminess and mellows the sharp notes from dark chocolate.
- Coconut oil (2 tbsp): Helps achieve a glossy finish and prevents the chocolate from cracking once set.
- Marshmallows, pink and white (3 cups): Give a soft, chewy contrast and a cute pop of color.
- Raspberry lollies (3/4 cup): Bring delightful bursts of raspberry flavor and a pleasant crunch.
- Desiccated coconut (1/3 cup): Provides subtle tropical fragrance and a little texture to each bite.
- Unsalted peanuts (1/2 cup): Roughly chopped for a satisfying crunch and nutty depth.
How to Make Raspberry and Coconut Rocky Road Recipe
Step 1: Prepare Your Pan
Start by lining a 20 cm (8-inch) square baking pan with baking paper. This step is essential to ensure your rocky road releases smoothly after setting, so you get those nice, clean pieces instead of crumbly ones.
Step 2: Melt the Chocolate and Coconut Oil
Combine your dark and milk chocolate melts or chips with the coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each one, until the chocolate is completely melted and silky smooth. The coconut oil not only adds sheen but also keeps the texture lovely and manageable when set.
Step 3: Mix in the Add-Ins
Now for the fun part—gently fold in your marshmallows, raspberry lollies, desiccated coconut, and chopped peanuts. Make sure everything is evenly coated with the melted chocolate. This sticky mixture is what transforms into that classic rocky road combination of creamy, chewy, tangy, and crunchy.
Step 4: Set It in the Fridge
Pour your rocky road mixture into the prepared pan and spread it out evenly. Refrigerate for at least 3 hours or until fully set and firm. Patience here is key because this chilling makes sure every piece holds together beautifully when you slice it.
Step 5: Chop and Serve
Take the rocky road out of the fridge about 30 minutes before cutting to make slicing easier. Slice the set block into your preferred size—either small bite-sized chunks perfect for snacking or larger pieces ideal as lovable gifts. The colorful marshmallows and raspberries peek through the chocolate, making each piece a treat for both the eyes and taste buds.
How to Serve Raspberry and Coconut Rocky Road Recipe
Garnishes
Sprinkle some extra desiccated coconut or a few crushed raspberry lollies on top once set for a beautiful finishing touch. A light dusting of cocoa powder can also add an elegant, slightly bitter contrast if you like balancing sweetness.
Side Dishes
Pairing this rocky road with a scoop of vanilla ice cream or a fresh fruit salad can elevate the dessert experience. For a cozy tea time, serve alongside a robust black tea or a creamy latte to mellow the richness of chocolate.
Creative Ways to Present
Try layering the rocky road into clear jars or festive tins for gifting. Wrapping individual chunks in parchment paper tied with ribbon makes a charming homemade treat perfect for holidays or party favors. You can even crush some and sprinkle it over yogurt or pudding as a crunchy topping.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator to maintain freshness and keep the chocolate firm. It will stay delicious and ready to enjoy for up to two weeks.
Freezing
If you want to keep your raspberry and coconut rocky road recipe for even longer, freezing works wonderfully. Just wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw in the fridge overnight before serving.
Reheating
Rocky road is best enjoyed cold or at room temperature. Avoid reheating as the chocolate may lose its texture and the marshmallows can become overly sticky and tough.
FAQs
Can I substitute the raspberry lollies with fresh raspberries?
Fresh raspberries are a lovely alternative but will introduce moisture, which can affect the texture and firmness of the rocky road. Using lollies preserves the crunchy contrast and classic taste.
Is there a vegan version of this Raspberry and Coconut Rocky Road Recipe?
Absolutely! Swap the chocolates for vegan dark chocolate and use plant-based marshmallows. Also, ensure your coconut oil is pure and go for nut replacements if preferred.
What if I don’t have coconut oil? Can I skip it?
While it’s not mandatory, coconut oil adds shine and prevents cracking. If unavailable, a small amount of vegetable oil works, but your rocky road might be less glossy and more prone to breaking.
How long does the rocky road take to set in the fridge?
Allow a minimum of 3 hours for the rocky road to set completely. This ensures it is firm enough to cut cleanly without crumbling.
Can I add other nuts or dried fruits?
Definitely! Feel free to customize with almonds, cashews, or dried cranberries. Just remember that adding moist ingredients might alter the texture slightly.
Final Thoughts
Honestly, this Raspberry and Coconut Rocky Road Recipe is one of those recipes that makes dessert time feel like a celebration. It’s simple, so flexible, and full of delightful flavors and textures that everyone will rave about. Whether you’re whipping it up for family, friends, or just a little treat for yourself, it’s bound to bring smiles around the table. So grab your ingredients and create this chocolaty, chewy, nutty masterpiece—you won’t regret it!
Print
Raspberry and Coconut Rocky Road Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
Description
This indulgent Rocky Road recipe combines rich dark and milk chocolate melts with chewy marshmallows, crunchy peanuts, sweet raspberry lollies, and a sprinkle of desiccated coconut. Perfectly set in a square pan and chilled to a fudgy, melt-in-your-mouth treat, it’s an easy no-bake dessert that’s ideal for gifting or satisfying your sweet tooth.
Ingredients
Chocolate Mix
- 225 – 250g / 8 oz dark chocolate melts or chips (1 1/2 cups) (or block, chopped – semi-sweet)
- 225 – 250g / 8 oz milk chocolate melts or chips (1 1/2 cups) (or block, chopped or more dark chocolate)
- 2 tbsp coconut oil or any plain flavoured oil (prevents cracking, adds bit of sheen)
Add-ins
- 3 cups marshmallows, pink and white (most cut in half, firmly packed)
- 3/4 cup raspberry lollies (halved)
- 1/3 cup desiccated coconut (or flakes), unsweetened
- 1/2 cup unsalted peanuts (very roughly chopped, almost just halved)
Instructions
- Prepare the Pan: Line a 20cm/8″ square pan with baking paper (parchment paper) to ensure easy removal of the set rocky road.
- Melt Chocolate: Place the dark and milk chocolate melts along with the coconut oil in a microwave-safe bowl. Microwave in 30 second increments, stirring well between each interval until the mixture is completely melted and smooth.
- Combine Add-ins: Gently fold the marshmallows, raspberry lollies, desiccated coconut, and roughly chopped peanuts into the melted chocolate mixture, ensuring all ingredients are evenly coated.
- Set Mixture: Pour the chocolate and add-ins evenly into the prepared pan and spread the mixture flat with a spatula to create an even layer.
- Chill: Place the pan in the refrigerator for about 3 hours or until the rocky road is fully set and firm to the touch.
- Cut and Serve: Remove from fridge 30 minutes before cutting to soften slightly. Cut into 5 lines in one direction, then into chunks or larger pieces depending on your preference for gifting or eating.
Notes
- Using coconut oil helps prevent chocolate from cracking and adds a shiny finish.
- Cutting marshmallows in half ensures better distribution and easier biting.
- Letting the set rocky road sit out for 30 minutes prior to cutting prevents it from breaking or crumbling.
- You can substitute or increase dark chocolate if preferred over milk chocolate.
