Vegan High-Protein Rocky Road

8 blocks
4 hours chill time

BOTANIKA BLENDS RECIPES

Ingredients

✔️ 240g vegan milk chocolate, melted
✔️ 5 tbsp Botanika Blends Neapolitan Plant Protein
✔️ Mini marshmallows
✔️ 2 Botanika Blends Birthday Bickies, crushed
✔️ 3 rice cakes, crumbled

Optional:

✔️ Sprinkles

PLANT PROTEIN - NEAPOLITAN

$49.95+

Botanika Bickies - Birthday Cake - Botanika Blends

BICKIE – BIRTHDAY CAKE

~~$5.95~~ $4.76+

Rocky road… but make it plant-powered.

This is the nostalgic chocolate slice you grew up loving, upgraded with Botanika Blends Neapolitan Plant Protein and layered with marshmallows, Birthday Bickies and crunchy rice cakes.

Why You’ll Love It

🌱 100% vegan
💪 High in plant protein
✨ No-bake and beginner-friendly
🔥 Perfect sweet snack with texture in every bite
🫶 Great for entertaining or fridge meal prep

Method

Melt & Mix

Melt the vegan milk chocolate until smooth. Stir through Botanika Blends Neapolitan Plant Protein until fully combined.

Fold

Gently fold in mini marshmallows, crushed Birthday Bickies and crumbled rice cakes until evenly coated.

Press

Transfer the mixture into a lined deep tray. Press down firmly to compact.

Top

Sprinkle extra marshmallows and sprinkles over the top if desired. Lightly press into the surface.

Chill

Refrigerate for at least 4 hours or until fully set.

Slice

Cut into 8 blocks and enjoy.

Nutrition

1 block = protein-packed plant-based indulgence

A sweet snack that supports your goals.

Storage

Store in an airtight container in the fridge for up to 5 days.

Can be frozen for up to 1 month. Allow to sit at room temperature for a few minutes before eating for the best texture.

FAQs about Vegan High-Protein Rocky Road

As long as the chocolate isn’t overheated and you stir the protein in gradually, it will stay smooth and workable.
Absolutely. This recipe is naturally nut-free as written — just double-check your chocolate and marshmallows if catering for allergies.
You can use dark vegan chocolate instead of milk-style chocolate for a richer, less sweet finish.
It should feel fully set and solid to the touch after chilling. If still soft, give it extra fridge time before cutting.

As long as the chocolate isn’t overheated and you stir the protein in gradually, it will stay smooth and workable.
You can use dark vegan chocolate instead of milk-style chocolate for a richer, less sweet finish.

Absolutely. This recipe is naturally nut-free as written — just double-check your chocolate and marshmallows if catering for allergies.
It should feel fully set and solid to the touch after chilling. If still soft, give it extra fridge time before cutting.

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