Chewy Cherry and Honeycomb Rocky Road

Photography by Ascension Kitchen

As the seasonal holidays approach us it’s time to dust off the baking equipment and dig into this Chewy Cherry and Honeycomb Rocky Road! Not only is it deliciously dairy-free but contains a sweet chocolate and honeycomb filling!


  • 85g GlacĂ© Cherries
  • 2 tbsp. Golden Syrup
  • 85g Blanched Almonds
  • 100g Dried Cranberries
  • 5 tbsp. Granulated Sugar
  • 150g Dairy-Free Margarine
  • 1/2 tsp. Bicarbonate of Soda
  • 200g Dark Dairy-Free Chocolate


  1. To begin with, generously grease a baking tray with vegetable oil.
  2. On a low heat, melt the granulated sugar and golden syrup in a high-sided sauce pan.
  3. Once melted, slightly turn the heat a little and bubble the syrup until it turns into a rich caramel.
  4. Next, whisk in the bicarbonate of soda until the syrup foams up, immediately pour it into your greased baking tray.
  5. Your honeycomb is now complete for the time being, set the tray aside and leave to cool for 20 minutes.
  6. Once cooled, slide the honeycomb off the tray and roughly chop it up.


  1. Line a 450g loaf tin so that the cling film drapes over the sides about 7-8cam long. Make sure that the cling film has a smooth, crease free surface.
  2. Break up the dark chocolate and roughly chop the almonds.
  3. Place the chocolate and margarine over a steaming sauce pan and gently stir until the mixture is melted into a glossy finish.
  4. Add in the chopped honeycomb, almonds, cherries and cranberries to the melted chocolate and stir until all ingredients are covered.
  5. Spoon the mixture into the tin until evenly spread and fold the overhanging cling film loosely over the top.
  6. Freeze the parfait for 1 hour and then transfer to the fridge until completely set.
  7. Once ready, carefully remove the parfait from the tin, unwrap and cut into 2cm slices.

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