Vegan Choco krispies

those-london-chicks-baking-bright-cupcake-icingUsually my baking creations are invented because of an impending event or request, but these Vegan Choco Krispies were born out of lust. A purely selfish bake – I wanted chocolate, I wanted coconut oil, I wanted something crunchy but fudgey and I didn’t want to feel too bad about eating it (so hopefully you won’t either) These are happily Vegan and can be Gluten Free (see ingredients) so can also be enjoyed by the masses. Keep them in the fridge for freshness, but they won’t lasting – SORRY!

Ingredients for Vegan Choco Krispies

for the crunchy base

  • 60g coconut oil
  • 100g pitted dates
  • 2tsp milk (any sort coconut/almond/soy etc)
  • 25g desiccated coconut
  • 65g gluten free oats
  • 35g gluten free rice puffs/soy crunches/gf cereal/rice crispies (unfortunately rice krispies aren’t gf)
  • 20g maple syrup/date syrup/fruit syrup/honey (honey if not vegan)

for the brownie middle

  • 120g walnuts
  • 175g pitted dates
  • 50g cocoa

for the chocolate top

  • 150g dark chocolate
  • 20g coconut oil
  • a sprinkling of sea salt (optional)

Line and grease a 12×9 inch baking tray
a little freezer and fridge space needed too!

preheat oven to 180oC

makes about 16 generous Vegan Choco Krispies squares

for the crunchy base

1) In a small saucepan over a low heat melt the coconut oil and then leave to the side to cool.

2) Chuck the 100g pitted dates and 2 tsp milk into a food processor or nutri bullet and whizz/pulse until smooth. Scrap this into a large bowl and add the desiccated coconut, oats, cereal, syrup and cooled coconut oil. Mix with a wooden spoon until everything has come together.

3) Press this mixture into the bottom of your lined baking tray. This is quite sticky, so once it had been spread I popped an extra piece of baking paper on top and then pressed the mixture down with the palms of my hands to even it out and not get too messy! Remove the baking paper then pop on the middle shelf of the preheated oven for 15 mins.

4) It’s baked once it just starts to brown lightly. After baking, shove it straight in the freezer.

for the brownie middle

5) Using your nutri bullet/food processor whizz up your walnuts until they are flour like then chuck in a medium sized bowl. Whizz the dates until smooth and add to the bowl and then sift in the cocoa powder.

6) Using a wooden spoon mix this together. Once it begins to come together, you’ll need to use your hands and work the mixture like you would a dough, forming a ball. It’s sticky and pliable and a lot of fun 🙂

7) Remove the base from the freezer. Pull off chunks of the ‘dough’ and place evenly on top of the base, then using a wooden spoon/spatula/clean hands spread the mixture evenly on top of the base, making sure it is all covered. This will be quite thin, but it’s very rich so you don’t want too much. Once done, pop in the fridge.

for the chocolate top

8) Melt the chopped up chocolate and coconut oil together.

9) Remove the bake from the fridge and pour this over the top, using a spatula to make the top smooth. Sprinkle some sea salt on top (I LOVE a sweet/savoury combo!) and then place back in the fridge for the chocolate to set. This will take an hour or two (or pop in the freezer if you are short on time!)

10) Once the chocolate is firm, remove from the tray and cut into generous slices/squares (you’ll need a sharp knife!) and there you have it, my Vegan Choco Krispies – one of my favourites!