This recipe is adapted from one that appeared in the latest newsletter of the Birmingham Vegetarians and Vegans group. I mostly just added the almonds and specified which kinds of chocolate and margarine to use to make it vegan.
|Empty wrapper. Couldn't help myself.|
4oz Margarine (I used Vitalite dairy-free spread).
2 Tablespoons Cocoa Powder (Bournville is vegan)
1 Tablespoon Golden Syrup
60-100g of Chocolate (I used two rice-milk chocolate bars, from Tesco's free-from range, which came to 60g, but a bit more would work too).
1/4 Cup of Flaked Almonds (and I apologise for mixing measurements there).
1. Crush the biscuits (this part is fun). You could use a blender, but I just hit them, so my biscuits came out with larger bits in them.
2. Over a gentle heat, melt together the margarine, cocoa powder, and golden syrup.
3. Mix the biscuit crumbs in with the melted mixture.
4. Spread this mixture into a dish and press down firmly. Flatten the surface.
5. Melt chocolate (in a bowl inside another bowl filled with hot water), and spread over the top of the biscuit things.
6. Sprinkle the flaked almonds over the top. Allow to cool a little (not in the fridge), and slice into pieces. I went with sixteen.
You could make this even more decadent by using Bourbon biscuits instead of rich tea. That would be interesting. You could add raisins, or replace some of the biscuit powder with powdered hazelnuts, or use walnuts on top instead of almonds.