Vegan Creme Egg Rocky Road (Edit recipe)

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The easiest, no bake easter treat you can make is this vegan creme egg rocky road. It's chewy, chocolatey, and perfectly gooey.

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

5

Serves: 16

Ingredients

1.25 cup Mini Marshmallows
6 whole No Whey Foods Allergen-Free Mini Cream Eggs
1 cup Semi-Sweet Chocolate Chips
0.5 cup Butter, Salted, cut into chunks
1 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a 9x9-inch baking tray with parchment paper.
Pour your marshmallows into the pan, ensuring they completely cover the bottom. Add a few No Whey Foods Allergen-Free Mini Cream Eggs with the marshmallows and set aside.
In a small saucepan over low-medium heat, melt your chocolate and butter together until smooth and no chunks remain. Remove from the heat and add your vanilla extract.
Pour the melted chocolate over the marshmallows, ensuring to evenly coat all your marshmallows.
Place a few more No Whey Foods Allergen-Free Mini Cream Veggs on top, then refrigerate to set for 20-30 minutes.
Once chocolate has hardened, cut into squares and enjoy!

Notes

How to store: place in an airtight container and keep in the freezer for up to two weeks.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	153
Fat:	11 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	15 g
Sodium:	53 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.