The RECIPE:
INGREDIENTS:
For the base:
400g Digestive biscuits (*this is the only ingredient that contains gluten, to make the recipe GF - sub the biscuits for your fave GF alternative 🤙)
100g DF margarine, melted (I used @purefreefrom)
For the filling:
x4 bars (328g) @nomochocolate hazelnot crunch
1 pot (270ml) of @elmlea_ukie Plant-based double cream (EDIT: PACKAGING NOW STATES THAT IT IS NOT SUITABLE FOR MILK ALLERGY SUFFERERS :( - SUB FOR COCONUT MILK/CREAM)
x2 tbsp Soft brown sugar
Pinch of sea salt
80ml DF milk (I used u/s soya)
80g DF margarine
METHOD:
Grease and line a 9inch fluted flan dish.
Smash the biscuits to a fine crumb, place into a medium sized bowl and mix in the melted spread.
Press the biscuit-y mixture down into the greased and lined flan dish. Place in the fridge to set for about 30 mins before adding the filling.
Whack the cream, salt and sugar into a pan, place over a medium-high heat and stir until the sugar has dissolved. Now whack the heat up and bring the mix to a boil.
Once boiling, remove from the heat and add in the chocolate + DF margarine, stir until combined - you want it to be smooth and glossy.
Now mix in the milk.
Pour the chocolate mixture (it will be vv runny - do not panic - I promise it'll set! But do make sure that there are no holes in your base) onto the biscuit base and leave to set (in the fridge) for about 4 hours.
Remove from the tin and ENJOYY! !
Remember to tag me in your bakes - I love seeing and sharing your recreations :D
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