This is another adaptation of a Nigella Lawson recipe Rocky Road, that is quite simular to the Chocolate peanut crunch squairs I have posted before, but quite different in taste.
200g digestives or rich tea biscuits, dairy free (mcvitties light and some supermarket brands are dairy free)
100g mini marshmallows
300g dark chocolate dairy free
100g golden syrup
60g coconut milk - skimmed (see here)
30g Coconut oil
1. Chop the digestiv biscuis up in small pieces, about the size of the marshmallows, and mix with the marshmallows in a bowl.
2. Put the Chocolate, golden syrup, coconut milk and coconut oil in a small saucepan and let it slowly combine while stiring over a low heat.
3. Pour the chocolate mixture into the bowl with the digestives and marshmallows and combine gently using a wooden spoon.
4. When all the peanuts and honey combe is covered in the chocolate mixture, spread it into a 20 x 20 cm baking tray lined with baking paper and pad it down with the back of the spoon. Put in the fridge to set for a few hours and cut into small squares.
No comments:
Post a Comment