“Sooooooooo rich and moreish. I invented this recipe for my 3 year old son who is allergic to eggs and cows milk. I took the leftovers to work and people went nuts over them! People didn’t believe they were vegan as vegan food is usually ‘healthy’ whereas these are anything but. Very rich so cut into small squares.”
- Ready In:
- 13mins
- Ingredients:
- 9
-
150
g dark chocolate
-
150
g soya chocolate
-
150
g melted coconut oil
-
200
g golden syrup
-
1
teaspoon mint extract
-
154
g of oreo biscuits, crushed
-
40
g Rice Krispies
-
100
g mint, cremes
-
vegan butter, for greasing
directions
- Break the chocolate (both dark and soya) into squares and melt in a glass bowl over a pan of simmering water.
- add melted coconut oil and golden syrup. Stir until well combined.
- Grease and line a 12 x 9 square baking tin. Add the Rice Krispies, crushed Oreos and mints to the baking tin. You can mix them all up or layer them.
- Pour the chocolate mixture over the dry ingredients in the baking tin. Jiggle the tin so everything is covered with the chocolate.
- Chill in the fridge for a minimum of 3 hours but preferably overnight. Remove and cut into squares. Enjoy!
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