Creamy Custard Cocoa Crunch Bites (Vegan and GF)

It’s been a struggle to get time to play around in the kitchen recently. Luckily this week has been a lot kinder to me and I got to whip up these beauties. I’m so happy with how these turned out like… really. I know I would obviously say that, but I’ve had a number of taste testers and they’ve all agreed.

Creamy Custard Cocoa Crunch Bites

Base

Top Layer

Method:

  1. Line a baking pan with foil making sure to leave some hanging over the edge.
  2. To make the bottom layer, in a food processor blend the cookies until they are completely crushed. Pour into a large bowl along with the almonds and coconut.
  3. Melt the margarine, sweetener and cocoa powder in a saucepan. Once melted stir into crumbs and add the hazelnut milk. Mix well until everything is combined. Press into a prepared pan.
  4. To make the top layer, cream margarine, hazelnut milk, custard powder and icing sugar together well. Beat until light. Spread over the bottom layer.
  5. Chill in the fridge for at least 2 hours.
  6. Gently lift the foil out of the pan, place on a cutting board and cut into squares

Please let me know if you try them out, I would love to hear what you think.

PS : If you haven’t seen already I’m holding a 5km run in Regent’s Park on the 4th March. There will be goodies from Quest, Beloved and Topherd on the day. Sign up here.

Karen

X

Snapchat: gillk4

Discounts

Instagram

Leave a Reply