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!


  1. 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.
  2. 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.
  3. 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.