Zesty, sweet and creamy! This no-bake vegan Lemon Meringue Rocky Road is gluten-free, easy to make, and perfect for a refreshing summer treat.
Vegan and Gluten Free Lemon Meringue Rocky Road
This Lemon Meringue Rocky Road is the ultimate no-bake summer dessert and it’s both vegan and gluten-free! No Milk, No Eggs, No Nuts and No Gluten! Bursting with zesty lemon flavour, creamy white chocolate, and sweet meringue pieces, this Summer-friendly no-bake vegan dessert is loaded with gluten-free digestive biscuits, vegan marshmallows, and citrusy goodness in every bite. It’s the perfect twist on the classic rocky road, ideal for hot days, summer parties, or anytime you’re craving a sweet and tangy no-bake dessert. A must-try for lemon lovers and anyone looking for an easy, crowd-pleasing vegan recipe!
You could also make my cherry bakewell rocky road vegan and gluten free by making the same swaps as this recipe (chocolate, marshmallows, biscuits etc).
Ingredients You’ll Need
- Vegan white chocolate– Creamy, rich base for the rocky road.
- Vegan and Gluten Free marshmallows– Adds softness and sweetness. ( I like these ones from Free from fellows).
- Gluten-free digestive biscuits– For the perfect crunch (These are the ones I like from Schar).
- Dairy-free lemon curd– Brings that tangy citrus burst (You can use shop brought or make your own vegan lemon curd)!
- Vegan meringue pieces– Light, airy, and adds texture (I like these ones from London Apron but use your favourite vegan meringue)!
- Lemon Flavouring– I use this lemon flavouring from foodie flavours as it is suitable for vegans and gluten free. you can use more or less flavouring depending on how much you love lemon!)
Why You’ll Love This Recipe
- Fun and quick to make with just a few simple ingredients.
- No-bake and super easy to prepare- Perfect for hot weather!
- No Oven Needed– Making this the quickest and easiest Lemon Dessert Bar!
- Vegan and gluten-free- Ideal for a variety of dietary needs.
- Bursting with zesty lemon flavour and creamy textures.
- Customisation- You can change the digestives for your favourite biscuits such as vegan malted milk biscuits. you don’t want something that will be too overpowering against the lemon. Digestive biscuits are similar to graham crackers in the US.
- Marshmallows- If you don’t like marshmallows? Skip them and make a lemon meringue Tiffin instead!
Tips & Tricks
- When melting your white chocolate, do it in short bursts (20 seconds) and stir well in between to avoid burning your chocolate and avoid a grainy texture.
- If you choose to add meringues into your rocky road mixture as well, fold gently and don’t over-mix as they may start to dissolve!
- You can store this rocky road in the fridge for up to 5 days in an airtight container.
- I chose to make a thick rocky road and use a 8″ tin but you could make it thinner if you’d like by using a bigger tin!
Frequently Asked Questions
Can I use regular marshmallows or biscuits?
Yes, if you’re not vegan or gluten-free, feel free to use regular ingredients.
Is there a nut-free version?
This recipe is naturally nut-free unless your white chocolate contains nuts, always check labels!
What if I can’t find vegan meringues?
No worries! Just skip it or replace it with extra marshmallows or crunchy cereal.
Why Is My Chocolate Mixture Splitting?
If you find your chocolate mixture to be splitting, it could be for several reasons. If your mixture has split add a tablespoon of boiling water to try bringing it back together! You can also heat your mixture over a double boiler instead of the microwave as this will melt your mixture slower and lower and reduce the chance of your mixture splitting! White chocolate is very temperamental and harder to work with than milk chocolate Unfortunately!
Can I Freeze This Vegan Rocky Road?
Yes! Slice it into portions, wrap tightly in baking paper and foil or store in a freezer-safe container. Freeze for up to 1 month. Thaw in the fridge before eating.
Can I use Lemon Juice Instead?
I wouldn’t recommend using lemon juice in this recipe as it will seize your chocolate. If you don’t want to use lemon flavouring you could use the zest of 2-3 lemons or more depending on how much you love lemon!
Recommended Equipment
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Vegan and Gluten Free Lemon Meringue Rocky Road
Equipment
- 2 Large bowls (One for your rocky road mixture and another microwaveable bowl for your chocolate).
- Kitchen Scale/ Food Scale
- Rolling Pin (To crush the digestives into medium sized biscuits).
- Spatula
- Baking paper/ Parchment paper
- Baking tin (Square tin 8×8 inches).
Ingredients
- 200g Digestives
- 100g Mini Marshmallows
- 400g White Chocolate
- 1 tbsp Lemon Flavouring
Topping
- 200g White Chocolate
- 50g Mini Marshmallows
- 50g Lemon Curd
- 50g Meringues
Instructions
- Line a 8×8" with baking paper/ parchment paper and set aside.
- In a large bowl, add your chocolate and lemon flavouring and melt in the microwave in short bursts. Stir thoroughly each time until smooth.
- Once it's melted and combined, add in the mini marshmallows, chopped digestive biscuits and mix until everything is coated in the chocolate mixture.
- Pour your mixture into the tin and spread until it’s even (I like to flatten mine down using baking paper to ensure it is compact and not crumbly!)
- Melt your white chocolate in a microwaveable bowl in short bursts (20 seconds) and stir well in between as white chocolate can burn quite quickly.
- Pour your white chocolate on top of the rocky road and spread it out evenly. Swirl through some more lemon curd, sprinkle some mini marshmallows, meringues and digestives on top and set in the fridge for 3 hours or until firm.
- Once set, slice into slices. I sliced mine into bigger chunks so I got 9 slices but these rocky roads are moreish so you could slice them into smaller chunks and get 18 pieces!