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Better-Than-A-Lindt-Ball Vegan Chocolates // GF

30 / 06 / 2019

These little squares are my answer to the lack of a more "special" gourmet vegan chocolate out there. For sure, they do exist - especially in the UK - however they're quite pricey and are gone in a flash (when I’ve opened a box that is). These babes are my answer to that. They’re equally as heavenly as a Lindt ball, perhaps not as gorgeous looking, but the taste is glorious. I've combined oodles of my favourite sweet flavours into a bite-sized chocolate; caramel, chocolate hazelnut spread, nuts, salt and crunchy chocolate biscuits! Get excited because they are pretty-bloomin' good!

Makes approx. 36 chocolates (depending on size)

Ingredients

Method

  1. If not already runny, melt your choc-hazelnut spread by heating in a bowl sitting over a saucepan of simmering water, or placing it in a heatproof bowl in the oven as it heats up (should only take 10 minutes). Once melted, stir to ensure it's runny and set aside.
  2. Chop up your biscuits so they are a ‘crumbly’ texture. Grab a 20cm square pan (or similar) and line it with one piece of baking paper. Cover the base with the chopped biscuits and pour over the melted choc-hazelnut spread, covering the surface of the biscuits/mixing them a little to combine. Spread out to lay flat and put in the freezer for 20 minutes’ min to firm up.
  3. Make your caramel by mixing the melted coconut oil with the nut butter and maple syrup until smooth. Chop up your nuts and grab the tray from the freezer.
  4. Sprinkle the nuts over the set spread, then pour over the caramel. Sprinkle over a generous pinch of salt & return the tray to the freezer.
  5. Once set, remove the tray once more and using a heavy handled knife, cut the "slice" into pieces. Coat each piece in the melted chocolate and place on a tray (if you chill the tray beforehand this process with be a breeze), repeating until every piece is coated.
  6. Leave to set in the freezer once more and enjoy! Best kept in the fridge/freezer when not eating.