Hi guys, welcome to my favourite Vegmas dessert recipe! This recipe is by far the easiest one of the three and it’s delicious. There’s an option to customise it to your own tastes as well so it’s really flexible in terms of allergies etc. This vegan chocolate crunch bar recipe has made my weekend complete. And by complete, I mean I was eating it for breakfast…
It only takes a few minutes to prep, but it does take a couple of hours to chill and set. If you make this for Christmas day, I think it would be better to make it Christmas Eve or very early Christmas morning.
It’s literally nuts and biscuits set in a buttery chocolate. The butter and syrup give the chocolate a softer creamy texture to make it easy to cut and serve.
Vegan Chocolate Crunch
- 250 g assorted biscuits roughly chopped. I used lotus biscuits and golden oreos.
- 175 g assorted nuts or a mix of nuts and dried fruit. I used some almonds, pecans and a few raisins.
- 250 g vegan chocolate chopped
- 100 g vegan butter chopped
- 140 g maple syrup
line a 20cm square tin with non-stick baking parchment.
In a large bowl, combine the biscuits and nuts, halving any larger nuts.
Melt the chocolate, butter and syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth, then pour this over the biscuit and nut mixture.
Tip the mixture into the tin, then flatten lightly. It doesn’t need to be completely smooth, just so it’s even (ish) across the base of the tin. Chill for at least 2 hrs or overnight before cutting into squares.
Serve and enjoy!
I told you this one was simple. Perfect for everyone, even those not too confident in the kitchen. Do you think your family would like something like this?