Happy belated Easter, I promised to post this recipe in time for Easter but I didn’t quite make it… soz!
This is the first of my vegan recipes that I’m publishing and it’s one of my best IMO… it’s one of those “is this really vegan?!” recipes. I’m not vegan, but I do love to have a proper good selection of vegan bakes on my menu… stuff I’d genuinely enjoy myself!
You can switch out the Easter choccies if you like, use this recipe as a base and add your favourite vegan treats to make it your own
INGREDIENTS
I’ve got some recommendations of vegan ingredients I like to use, I’ll pop them in the notes section below
MAIN BIT
300g vegan milk chocolate
200g vegan dark chocolate
250g flora plant block
100g golden syrup
125g digestive biscuits
125g mini marshmallows
350-400g Easter chocolates, I used a combination of Chickee eggs & Chuckie eggs from Mummy Meegz
TOPPING
200g milk chocolate
100g dark chocolate
75g flora plant block
50g golden syrup
Bits of chuckie & chickee eggs
METHOD
1. Add milk & dark chocolate, butter, and syrup to a large bowl and melt over a pan of boiling water or in the microwave in short bursts. Remove from heat when 90% melted and then stir until smooth and combined
2. allow to cool for 5 mins or so, then add in the biscuits, mini marshmallows, and chocolates, stirring well to make sure they’re all coated in choccy mix
3. Tip the mixture into a lined tin and spread it out - I use an 11x7” tin, which is the equivalent of a 9x9” square tin
4. Set at room temperature for a couple of hours, then melt the ingredients for the topping/sprinkle on remaining chocolate to decorate
5. Allow it to finish setting in the fridge for an hour or two, if it’s very firm when you get it out of the fridge you might find it helpful to let it come to room temperature before slicing
6. Slice and enjoy
Don’t forgot to tag me if you recreate this recipe!!
NOTES
Some of my favourite ingredients for this recipe can be found below, but there are many to choose from and lots of tasty vegan chocolate out there - feel free to sub your favourites or use this as a guide. If you switch the butter, it can affect (or effect?) the final result considerably due to fat/water content!
Vegan milk chocolate:
the Asda free from milk chocolate bars work really well well in this recipe!
I also have used and would recommend moo free chocolate and jmposner vegan chocolate buttons
Vegan dark chocolate
Lots of dark chocolate is vegan, but it seems companies are adding milk and other ingredients to cut costs and therefore I recommend checking ingredients anyway. I believe dr oetker is still vegan although I’ve got a bone to pick with them since they made their bars tiny and more expensive and haven’t used their choccy in a while. Plenty of supermarket dark choc bars don’t list milk as an ingredient, but some do list peanuts or hazelnuts??? Weird, anyway Sainsbury’s own brand dark chocolate is vegan which is a great budget option, also callebaut dark choc
Flora plant block
This is honestly the best, you might be tempted to switch it for baking block or stork but be wary of the water content and other differences that can affect the texture
Mini marshmallows - Dandies
I’ve tried other vegan marshmallows but these are my favourite both for flavour and texture. I use them in all of my bakes, vegan or not
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