Very sweet and very fattening, but sometimes needs must! Plus you can cut it into 16 pieces which are judicious morsel sized, therefore ok.
Ingredients serves 5-6
150g vegan ‘butter’ cubed, plus extra for the tin – Pure do a good one, or flora too, or use vitalite or pure marg otherwise
3 tbsp caster sugar
3 tbsp maple syrup
6 tsp cocoa powder
225g biscuits, crushed vegan-wise I suggest hobnobs
handful of raisins but feel free to experiment with different dried fruits – I like prunes in it!
200 g (two bars) dark chocolate accidentally vegan and I like co-op fairtrade for preference; I do not recommend, in general, chocolate that is labelled ‘vegan’, as it just has fake stuff and bad fat!
- Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
- Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Heat the chocolate in a bain marie (bowl over a not-too-full pan of simmering water), then pour over the mixture in the tin. Use a palette knife or spoon to smooth over, so it’s completely coated in chocolate.
- Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.