Becoming dairy free all those years ago wasn’t always a good thing to me, (esp when i realised those stacks of pancakes I was devouring most mornings, at the coffee shop down the road whilst living in Sweden, were mainly milk!) however over the years of adapting diet and exploring what food feels good, there’s aspects of it I’ve learnt to love.
One of those aspects is baking. As still (crazy, these days that vegan is unheard of in some cafes) most bought cake and baking options tend to be full of butter, milk, cream etc…. if I’m craving the sweet stuff, it means baking it myself.
That alllllllso means having more than just one slice, I get to make a WHOLE batch to last!! See, what’s not to love?!
This recipe is a mash up – tray bake style sitting somewhere between rocky road and tiffin?! But vegan. I’ve adapted BBC good foods recipe here. You can really add anything you’re feeling here too. I like to pop in seeds and dried fruits as much as possible in baking, so it’s filing and nutritional as well as hitting the sweet spot. For this one I included seeds, raisins, dates and marshmallows. Some sea salt to match the dark chocolate gives it that luxurious silky taste too.
See, a mash up.
I hope you enjoy eating the whooooole tray x
For the base
- 75g dairy free margarine or coconut oil
- 200g dark chocolate
- 2 tbs honey or golden syrup
- 200g vegan biscuits of your choice (I like using digestives)
- 50g dates
- 50g raisins
- 50g mixed seeds (you can chuck in any that you’d like – I use pumpkin, sunflower and linseeds)
- handful of marshmallows (or go wild, your choice)
For the topping
- 50g dairy free margarine or coconut oil
- 50g dark chocolate
- sea salt. a coarse salt is good here
- melt the base margarine with the syrup and the chocolate in the microwave. careful not to burn it, stir in between melting
- crush the biscuits in a large bowl with the end of a rolling pin. you can also add them into a sandwich bag and smash them up in this way. crush the biscuits reasonably small but some big chunks are ok too
- add the melted chocolate mixture to the crushed biscuits and give it a good mix up. add in the dates, raisins, seeds and marshmallows. *or anything else that you fancy popping in here
- add this mixture to a pre greased baking tray or pyrex dish. (anything that’s got a bit of depth to it for the biscuit to sit in) flatten it out to an even level in the tin.
- melt the topping margarine and chocolate in the microwave till silky smooth. add a good pinch or two of salt. then pour this over the biscuit base so it covers over the whole layer.
- cover with cling film and pop in the fridge for two hours or more. enjoy.