Its the one time of year (besides Christmas) you can stuff yourself silly with all kinds of chocolatey goodness and not worry because everyone else is doing the same.
Chocolate cornflake cakes are an Easter tradition in my household-with the one big change this year of becoming vegan, comes a very small change of dairy-free butter. That's it. Everything else is the same and all vegan friendly.
So let's get to it. No baking required, just a fridge for cooling.
Makes 12. Prep time 10 mins. Cooling time 30 mins
Ingredients
6oz Sugar
8oz Dairy free margarine (vitalite is what I use)
6oz Golden syrup
3oz Cocoa powder
13oz Cornflakes (vegan cornflakes contain no vitamin D, I used whole earth organic corn flakes, 74p on offer in asda)
Method;
Melt butter, sugar and syrup together in a pan, on low heat, stirring frequently.
Once melted, take pan off heat and sift in your cocoa powder and mix together
When the cocoa is completely mixed in, leave it to cool for a few minutes. This is a good time to get your cupcake trays ready by placing cake cases inside them.
Next, add your cornflakes, mixing thoroughly. You may need to add extra cornflakes until there's no liquid left and cornflakes are completely covered and sticking together.
Using a teaspoon, gently drop the mix into individual cupcake cases til full.
Top your nests off with a chocolate egg (I used Moser Roth dark chocolate eggs from aldi) or leave them as they are.
Place in fridge for 30 minutes to set, then enjoy!
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