In this nod to the American classic flavor, Rocky Road, a no-bake chocolate cereal crust is topped with Forager Project’s new Bittersweet Chocolate ice cream, toasted almonds, mini marshmallows and a decadent chocolate sauce for an easy and nostalgic treat.


  • ½ cup Forager Project Butter
  • 4 cups Forager Project Chocolate Organic Grain-free Os
  • Kosher salt
  • 1/2 cup raw almonds
  • 1 pint Forager Project Bittersweet Chocolate Ice Cream
  • ½ cup vegan miniature marshmallows
  • 1 tablespoon coconut oil
  • 2 tablespoons Forager Project Cashewmilk
  • 1 tablespoon maple syrup
  • 2 tablespoons cocoa powder


Line a 7-by-11-inch pan line with parchment paper, leaving some excess paper hanging over the sides of the pan. Place Forager Project butter in a small skillet and melt over medium heat; set aside

Place cereal and a pinch of salt in the bowl of a food processor fitted with the blade attachment or into a high-powered blender, and blend until finely ground. Add the melted butter and pulse until the crumbs are moistened. Transfer the crumb mixture to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup or the back of a spoon. Place the pan in the freezer for 30 to 45 minutes, until the crust is firm to the touch.

Meanwhile, add the almonds to the buttery skillet with a pinch of salt  and toast for 3 to 5 minutes, tossing often, until lightly golden and fragrant. Set aside to cool completely.

To make chocolate sauce, mix coconut oil, Forager Project Cashewmilk, maple syrup, and cocoa powder in a small skillet over medium low heat. Stirring until cocoa powder has melted and everything is well combined and smooth. Set aside to cool.

Soften the ice cream at room temperature for 5 -10 minutes until easy to scoop but not melted. Scoop ice cream all over the crust, and working quickly, use an offset spatula or the back of a spoon to smooth the ice cream into an even layer on top of the crust. Sprinkle the toasted almonds and marshmallows over the ice cream. Drizzle with chocolate sauce. Cover the pan with plastic wrap and freeze until firm, at least 2 hours. Cut the ends of the ice cream away from the edges of the pan and lift the overhanging parchment paper to remove the bars. Place on a cutting board and cut into squares and serve immediately.

vegan chocolate ice cream bars


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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