Mummy Meagz Rocky Road |ad

Calling all chocolate lovers!! Plant-based chocolatier, Mummy Meagz has announced its vegan Rocky Road bars are now available in Holland & Barrett stores. The Rocky Road range contains no nuts, or fruit, yet offers the characteristic crunch and taste that chocolate lovers crave.

Mummy Meagz Rocky Road Chocolates

*Mummy Meagz has kindly sent me these Rocky Road Chocolates for review, but all views are my own*

When life offers chocolate you say a BIG FAT yes! That was the case when I opened my door yesterday morning when my doorbell rang. Safe 3 meters from my door stood a delivery man who had carefully placed a parcel on my doorstep. He smiled and pointed at the parcel “there’s a delivery for Steina…” I smiled back and thanked him.

These are strange times, we no longer sign for packages, we no longer shake hands, hug others or go out to meet friends. However, a friendly smile from a safe distance is always safe and appropriate.

Mummy Meagz Rocky Road Chocolates come in four flavours; original, Minty, Sea Salt & Cinder Toffee and Orange.

Mummy Meagz Rocky Road Chocolate

I admit I am a total sweet-tooth, I’ve probably said it many times here on the website. I love sweets. And when I had the opportunity to work with Mummy Meagz I jumped at it. I also love a good story and wait until you hear Mommy Meagz story.

Mommy Meagz story began in 2003 when the founder Meagan Boyle opened Blondes, a vegetarian cafe with her daughter Willow in the village of Cottingham, East Yorkshire.

In 2016, Meagan and Willow made the decision to make Blondes 100% vegan, YAY! I will definitely visit if I ever find myself in Cottingham.

But owning and running a 100% vegan cafe is not the only accomplishment Meagan and Willow have on their track record. They’ve also taken the leap to take their Rocky Roads to the masses and in January 2017 Mummy Meagz Vegan Kitchen was born. Since then Mummy Meagz has been supplying her amazing delicious Rocky Road bars into independent stores nationwide.

Mummy Meagz Rocky Road Candy Bar

Mummy Meagz Handmade Rocky Road Chocolates are gluten-free, nut-free, dairy-free and contain no fruit or any genetically modified ingredients. Plus the company only uses sustainable palm oil and all the candy is 100% vegan.

Meagan Boyle, co-founder of Mummy Meagz, says:

“Rocky Road bars are loved all around the world. But sadly the inclusion of nuts, standard marshmallows – which often contain gelatine ­– and dairy-based chocolate means they cannot be enjoyed by everyone. I’m changing that with our range of delicious Rocky Road bars, each crafted to a recipe that means even more people can delight in them regardless of dietary requirements or preference”.

What a lovely statement. See, this is the type of thinking we need in the community.

Our favorites

Mummy Meagz Rocky Road Chocolate bars come in four different flavours:

  • Original Rocky Road
  • Sea Salt & Cinder Toffee Rocky Road
  • Orange Rocky Road
  • Minty Rocky Road

Now that we have tested all the chocolates we have come to a conclusion on our favourites. They are all good and so chocolatey! But my favourite is definitely the Sea Salt and Cinder Toffee bar. The hint of sea salt together with the cinder toffee just takes the rocky road to another level.

Embla decided that the sea salt and cinder toffee was also her favorite. Don’t let the picture fool you, behind the habitually angry teen pic is actually a wonderful smiley birthday girl.

And speaking of angry teen pictures. Emilía’s favorite was the Minty one. Haha!

To be fair I bet everyone is feeling a bit ragged around the edges these days, we’ve mostly stayed indoors for the last two weeks and it’s taking a toll. Thankfully we live in a big house and thank God for our 1-hour outdoor exercise allowance per day.

Birthday Cake for Embla

As soon as I opened the package I took a few photos of the chocolate. I actually had to fight off the teenagers going in for seconds, reminding them that I wanted to use some of it for a recipe. I actually then decided to use some of it to decorate Embla’s Birthday cake. She’s 15 years old today!! I really can’t believe it! How am I even old enough to have a 15-year-old?

Caramel drip cake

Caramel cake

Yields1 Serving

Vanilla sponge
 3 cups plain flour
 2 cups caster sugar
 2 tsp baking powder
 1 ⅔ cups water
 1 tbsp apple cider vinegar
  cup sunflower oil
 1 tbsp vanilla bean paste
Vanilla buttercream
 500 g vegan butter or margarine
 500 g icing sugar
 1 tsp vanilla bean paste
Caramel sauce
 330 g caster sugar
 ½ cup water
 2 tbsp golden syrup
 50 g vegan butter or margarine
 200 ml vegan double cream

Vanilla sponges
1

Preheat the oven to 170°C and line three 6" baking tins.

2

In a stand mixer combine sifted flour, sugar, baking powder, and salt.

3

In a separate bowl combine the water, vanilla bean paste and oil.

4

Add the wet ingredients to the dry ingredients and mix until well combined.

5

Divide the batter evenly between the baking tins.

6

Bake for about 20-25 minutes or until golden and a toothpick inserted into the cake comes out clean.

7

Allow the sponges to cool completely before assembling.

Vanilla buttercream
8

In a stand mixer add the vegan butter and beat until light and airy. Add the vanilla bean paste.

9

Add the icing sugar gradually and continue to beat until fluffy.

Caramel sauce
10

In a medium saucepan, combine the sugar, water, and syrup. Cook over medium-low heat until the sugar is completely dissolved.

11

Allow simmering on low heat until the mixture has started to thicken and it has reached an amber color.

12

Remove from the heat and add the butter and double cream and stir well. The caramel will bubble up and look like it's about to split but keep stirring and the caramel will come together and form a creamy caramel sauce.

Ingredients

Vanilla sponge
 3 cups plain flour
 2 cups caster sugar
 2 tsp baking powder
 1 ⅔ cups water
 1 tbsp apple cider vinegar
  cup sunflower oil
 1 tbsp vanilla bean paste
Vanilla buttercream
 500 g vegan butter or margarine
 500 g icing sugar
 1 tsp vanilla bean paste
Caramel sauce
 330 g caster sugar
 ½ cup water
 2 tbsp golden syrup
 50 g vegan butter or margarine
 200 ml vegan double cream

Directions

Vanilla sponges
1

Preheat the oven to 170°C and line three 6" baking tins.

2

In a stand mixer combine sifted flour, sugar, baking powder, and salt.

3

In a separate bowl combine the water, vanilla bean paste and oil.

4

Add the wet ingredients to the dry ingredients and mix until well combined.

5

Divide the batter evenly between the baking tins.

6

Bake for about 20-25 minutes or until golden and a toothpick inserted into the cake comes out clean.

7

Allow the sponges to cool completely before assembling.

Vanilla buttercream
8

In a stand mixer add the vegan butter and beat until light and airy. Add the vanilla bean paste.

9

Add the icing sugar gradually and continue to beat until fluffy.

Caramel sauce
10

In a medium saucepan, combine the sugar, water, and syrup. Cook over medium-low heat until the sugar is completely dissolved.

11

Allow simmering on low heat until the mixture has started to thicken and it has reached an amber color.

12

Remove from the heat and add the butter and double cream and stir well. The caramel will bubble up and look like it's about to split but keep stirring and the caramel will come together and form a creamy caramel sauce.

Caramel drip cake

If you try this recipe, I would love to hear from you! Please leave a comment down below or take a photo and tag me on Instagram @abiteofkindness

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