This dessert was made on a whim and took 30 minutes from start to finish. It's perfect if you're short on time (read: debilitated and functioning at half capacity). Although each bite tastes sinfully decadent this little dessert is almost guilt free. It's very low on calories given that the batter is practically fat free. It may not look like much in the pictures (blame that on the fact that I am sick and can't see straight to save my life right now) but trust me when I tell you - this piece of yummy goodness is so addictive you will not be able to stop. You may be tempted to omit the cereal but it's presence emulates nuts. Try it with the cereal; you will not regret it.
These hearts are best served cold as they do firm up quite a bit when chilled and become very fudgy, almost like a chewy chocolate bar. Try them frozen too. Incredible...
Rocky Road Hearts
Yields 10x15 inch tray (serves 30)
2 cups granulated sugar
1 3/4 cups unbleached all purpose flour
3/4 cup cocoa powder, sifted
4 tsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1 1/2 cups soy yogurt, any flavour
2 cups miniature marshmallows
1 cup dairy free chocolate chips
1/4 cup sunbutter or other peanut butter alternative
1 tablespoon dairy free margarine
1/2 cup soy milk or rice milk
1 cup crispy rice cereal
Preheat oven to 350 degrees. Grease a 10x15 inch tray with dairy free cooking spray and set aside.
In a medium size bowl, combine sugar, flour, cocoa powder, cornstarch, baking soda and salt. Add vanilla and yogurt. Beat until all ingredients are well incorporated. The batter will be very thick almost like cookie dough. Pour into prepared tray and spread gently to even out. Bake for 15 to 18 minutes.
Remove from oven and sprinkle with marshmallows. Press marshmallows gently into the half cooked batter. Return to oven and bake for an additional 5 minutes or until the marshmallows are light golden. Watch carefully as marshmallows burn easily. Transfer to a wire rack and let cool while you prepare topping.
Combine chocolate chips, sun butter, dairy free margarine and soy milk in a small saucepan. Cook and stir over low heat until well blended. Remove from heat and stir in cereal. Spread over bars immediately. Let cool to room temperature then cut into desired shapes (I used a heart shaped cutter but you can use any shape you want). Chill and serve cold.
Nutritional Info (Per Serving)
Calories 152.21, Total Fat 3.32g, Cholesterol 0mg, Sodium 90.28mg, Potassium 16.12mg, Total Carbohydrates 29.67g, Fiber 0.8g, Sugar 17.16g, Protein 2.21g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.