I’m guessing you will be the same as us, an abundance of Easter chocolate with no idea how to use it all up! A cheeky chocolate treat is always a winner, and this is a great way to use up left over chocolate.
This recipe is so simple to make, and I promise it will be as big a hit in your house as it is in mine!
You will need:
- 7oz (200g) dairy-free chocolate
- 1oz (30g) dairy-free butter
- 3oz (85g) raisins
- 1oz (30g) free-from digestive biscuits - broken up into little chunks
- 1 tbsp agave nectar/ honey/ fruit syrup/ golden syrup
- 1 tsp vanilla extract
- Handful of mini marshmallows
- Handful of dairy-free chocolate buttons
Line a high sided brownie tin with greaseproof paper.
Add the dairy-free chocolate and also the dairy-free spread to a large microwavable bowl, and heat in 30 second bursts until the chocolate is melted.
Pour in the fruit syrup and vanilla extract to the melted chocolate and gently mix.
Then add the raisins, biscuits and mini marshmallows to the melted chocolate mix, and stir until everything is well coated.
Pour into the prepared brownie tin, sprinkle over the dairy-free chocolate buttons, then cover with clingfilm and place in the fridge for around 1hr so that the chocolate can set.
Remove from the fridge, turn out of the brownie tin, and cut into chunks.