Rocky Road Fudge that is cold and creamy, super easy to make, and made with ingredients that are vegan, dairy-free, and with gluten-free options.
Rocky Road Fudge
Rocky Road Fudge, or rocky road candy, as it is often called, is a traditional and super easy dessert to make in the summer. No cooking is necessary, and it takes just a few minutes to toss all the ingredients in a bowl and then let it freeze.
We love to make a stash to have on hand in the freezer to add to ice cream, or just to snack on as an afternoon pick up.
My version uses ingredients that allow it to be vegan, dairy-free, nut-free and I provide gluten-free options as well.
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Okay, so back to this recipe...
What Is Rocky Road Fudge?
This unique and traditional candy is a cold fudge that is crispy, crunchy, creamy and gooey all at once. That's because of the addition of crispy crunchy cereal, creamy Sunbutter sunflower seed butter, and mini vegan marshmallows.
The traditional candy was created in the early 1920s - according to Wikipedia - and originally was composed of just chocolate, marshmallows and walnuts. Later on, walnuts were swapped for almonds. Current version often have additional add-ins such as crispy cereal and seeds and chocolate chips.
My version, however, is nut-free, so I added sunflower seeds instead of almonds. My friends at Sunbutter have come out with a new chocolate version of sunflower seed butter, both that and the original flavors are just perfect in this candy.
The Ingredients in Rocky Road Fudge
- Sunbutter sunflower seed butter - I love Sunbutter brand. This makes the fudge super creamy and high in nut-free protein. You can, of course, use any nut or seed butter with this recipe however.
- Coconut milk - any milk can be used, but this one is like heavy cream without the dairy so it makes the fudge super smooth. Using this milk, you'd buy canned full fat coconut milk and keep the can at room temperature (as opposed to chilling it) and shake it up so the solids and liquids combine before measuring it out.
- Chocolate chips - this is your chocolate source, so quality matters. I love allergy-free Enjoylife semi-sweet mini chips.
- Puff cereal - I use Kashi cereal when gluten-free is not needed; or rice krispies or quinoa puffs when I do want the candy to be gluten-free
- Mini Marshmallows - I use vegan Dandies brand. I do have a vegan marshmallow recipe but it makes large size and you definitely need mini here. I suppose my recipe could be cut into a dice-size if you really want to try homemade vegan marshmallows here.
- Optional mix-ins such as sunflower seeds or nuts
How to Make Rocky Road Fudge
- Line a loaf pan with a piece of parchment paper
- Add the chocolate chips, sunflower seed butter, coconut milk to a pyrex measuring cup and microwave in 30 second intervals, stirring in between to achieve a creamy texture.
- Allow the mixture to cool to room temperature or near it. You will have to keep stirring occasionally to keep it from solidifying. You need to allow it to become cool enough so when you add the marshmallows, they don't melt.
- Fold in the cereal and marshmallows when you feel it is cool enough.
- Spread the mixture in the pan and tap to level it off.
- Chill the pan in the freezer for one hour or refrigerate for 3 hours.
- Lift the fudge out of the pan and cut.
- Store in a sealed container in the freezer, eating as you want.
Why Use Sunflower Seed Butter in Recipes
Desserts of course should be eaten in moderation. But it's wonderful to find ways to make them healthier, and that's why I like to work with sunflower seed butter.
Sunflower seeds are healthy as you can see from this article from Time Magazine. They are full of protein, fiber, zinc, folate and vitamin B6, and vitamin E. Sunflower seeds are also loaded with B complex vitamins, essential for the healthy nervous system, and also supply iron, phosphorus, and zinc.
The USA brand SunButter is my favorite sunflower seed brand. Their version is free of the top 8 allergens, namely peanuts, tree nuts, milk, eggs, fish, shellfish, wheat, and soybeans.
And this year, as I have mentioned in other posts, they came out with a chocolate flavor. This chocolate flavor has 6gms of protein per 2 tbsp, and 3gms of fiber. Plus it tastes awesome - kind of like peanut butter meets Nutella, only healthy! This is the version I added to my brownie middle layer.
Of course, if you don't have to use sunflower seed butter at all, you can replace it with more butter or any nut butter you choose.
Other Fudge Recipes
Marble Fudge
2-Ingredient Vegan Fudge
Fudge Frosting
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Rocky Road Fudge
Ingredients
- ¾ cup seed or nut butter
- ½ cup full fat coconut milk Do not chill the can, allow the solids and liquids to combine, and shake the can before measuring out.
- 2 cups chocolate chips I use EnjoyLife
- ¾ cup puff cereal (Use Kashi cereal, or to keep it gluten-free, use Rice Krispies or Quinoa puffs
- 3 cups vegan mini marshmallows
- 2 tbsp seeds or crushed nuts or walnuts or almonds
Instructions
Prep
- Line an 8-inch by 8-inch pan with 2 pieces of parchment paper so the sides are covered.
Make Rocky Road Fudge
- Put the chocolate chips into a pyrex measuring cup and microwave for 1 minute, stir until smooth and microwave again for 15 seconds, stir again until smooth.
- Add the seed butter and coconut milk to the mixture and stir until smooth. If need be, microwave in 15 second intervals, stirring in between to achieve a creamy texture.
- Allow the mixture to cool to room temperature or near it. I let mine sit in the bowl on the counter for 1 hour, stirring once or twice within that hour. Cooling the chocolate mixture before adding marshmallows is necessary or else the marshmallows will melt.
- Fold in the cereal and marshmallows when you feel it is cool enough.
- Spread the mixture in the pan and tap to level it off.
- Chill the pan in the freezer for one hour or the refrigerator for 3 hours or until it hardens.
- Lift the fudge out of the pan and cut.
Storing Rocky Road Fudge
- Store in a sealed container in the refrigerator for a week or longer in the freezer, eating as you want.
Nutrition
This post is sponsored by Sunbutter. My opinions are my own.
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