Coco Crunch

November 16, 2020

Vegan delights from my mum! She has been making coco crunch since we were young, nutty deliciousness and 100% VEGAN.

We have upgraded ours with the addition of Biscoff (biscuit spread) and chocolate for an extra indulgent treat. 

We made these for Diwali and had 2 trays of them GONE in 48 hours.. 

 The Ingredients: 

• 300g Lotus Biscuits 
• 1 Cup Mixed Nuts (coarsely chopped) 
• 1.5 Cups of Corn Flakes
• 2 Cups Bran Flakes 
• 1 Cup Shredded Wheat 
• 1 Cup Desiccated Coconut 
• 450g Golden Syrup 
• 3 Table Spoons Organic Cocoa Power 
• 4 Table Spooks Vegan Margarine 
• 150g Chocolate 
• 150g Biscoff 

The Method:

The Crunch: 

• On a low heat in a heavy bottom pan, melt the margarine & the Golden Syrup until incorporated and completely melted  
•  Add in the good quality cocoa power, until you end up with a deep chocolate consistency 
• Have all the dry ingredients crushed up - we used a food processor to ensure it was a similar consistency 
• Add in the dry ingredients, half at a time and coat in the gooey chocolatey liquid 
• EAT the warm nutty mixture with ice cream or upgrade it with our vegan biscoff slab 
• Using an 8 x 4in tray, press down the loose coco crunch into the tray, ensuring it is condensed down into itself  
• Get a dollop of Biscoff - the Lotus Biscuit Spread and spread an even, thin-ish layer on top
• In a Bain Marie melt down the chocolate until smooth, then simply pour onto the tray and evenly spread over the top 
• Let is set in the fridge for an hour or 2 and cut up as you please.. 

As we say, cooking should be fun! Don't over think it, you can chop and change the dry ingredients to suit your taste but keep the dry to wet ingredients ratio and I am sure this recipe will be 

Good Luck trying not to eat it all..

Keep it delicious! xx

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