Christmas Chocolate Bites

We all know that for some bizarre reason, we seem to pay for more for food without milk, egg and other junk, which is ridiculous, but I have made a way around it, which is making my own. It doesn’t take long at all to make and they are so much cheaper than the ones you buy in shops, you can make a tray for the same prices as supermarkets own brand 5 squares, which for me at Christmas, means saving a tonne of money and I like the fact that I know exactly what has gone in to my food and you can customise them to be exactly how you like them.

You can either use biscuits or rice crispies for the base, depending on your preference, I like to make a biscuit base but rice crispies add a bit more crunch to them. Either way, they are made in exactly the same way, so you can make 2 batches, with one of each base and then you will have a tray of each, in less than an hour.

I use Nature’s Charm, caramel and coconut sauce, which is absolutely delicious and it is such a great thing to have to hand at all times so you can make so many amazing goodies with it, that it works well with most things chocolatey. I have posted another recipe using it before which were for vegan chocolate piggies.

To make chocolate I use cacao powder and butter from Elements For Life, which is my favourite brand as they make the best cacao butter and powder and once you have these two you can make chocolate whenever you like, even at 2am if necessary, (yes, I have done this!)

Ingredients –

Base: depending on your preference

400g x oat/digestive biscuits

300g x rice crispies

100g x golden syrup

100g x vegan butter

Middle Layer:

400g x coconut and caramel and syrup

50g x cacao butter

Top Layer:

500g x cacao powder

200g x cacao butter

Method –

  1. If you are using biscuits then you will need to crush them down first, I find placing them in a sandwich bag and using a rolling pin is good and will be therapeutic as well as quick. Combine all of the ingredients in a bowl and mix well.
  2. Line a baking tray or a dish with cling film, depending on how thick or thing you want them you can choose any tray between 12″-18″, you need to line the dish well, and make sure that it is lined up the sides as well.
  3. Press the mix down well and ensure it is even, then place in the freezer for around half an hour.
  4. For the middle layer, you want to melt the cacao butter over a bain marie until fully melted and then add to the caramel sauce, stir well and once combined, remove the base from the freezer and pour the caramel over the base, making sure it is as even as possible.
  5. Place this back in the freezer for half an hour.
  6. Using the same bain marie method from the middle layer melt the cacao butter an add it to the cacao powder until fully combined.
  7. Remove the dish from the freezer, add the top layer and return to the freezer for 1 hour, before then moving to the fridge for a further hour.
  8. It should now be ready to slice and serve.
  9. You’re welcome!