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Rocky Road Chocolate Bark

It’s always nice to cap off a meal with a little sweet treat. This will be a quick hit:

Cut up 2 cups of vegan marshmallows into mini-marshmallow size and chop 1/2 cup of almonds. Sprinkle them onto a foil-lined tray.

Over a double boiler melt 12 ounces of your favorite chocolate or a combination of two (I like dark chocolate with a hint of sea salt.)

Once it’s smooth, pour it over the marshmallows and almonds. Mix well, spread into a thin (but not see-through) layer, and freeze for an hour. Remove from the freezer and break into bite-sized pieces.

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