Total time: 2 Hours, 30 Minutes
Yield: 8 Pieces
Ingredients
Yield: 8 Pieces
Ingredients
- 165g Biscuits (I used Morrisons Oat Nibblies aka accidentally vegan hobnobs)
- 100g Icing Sugar
- 140g Dairy Free Butter
- 3 Tbsp Lotus Spread
- 200g Dairy Free Dark Chocolate
- 8 Lotus Biscuits (to decorate)
- Firstly, crush your oat biscuits (not the lotus biscuits!) into small crumbs, you can do this by pulsing them in a food processor or the longer version (which I did) by smashing them with a rolling pin in a bowl!
- Next, mix the icing sugar and crushed biscuits in a large bowl.
- Melt the butter and lotus spread in the microwave at 30 second intervals, stirring between each interval.
- Stir this melted butter and lotus spread mixture into the crushed biscuits mix, folding to fully incorporate the ingredients.
- Line a 7-inch square tin with clingfilm, then pour the mixture in and level it off.
- Chill this in the freezer for 30 minutes.
- Melt your dark chocolate, then pour this on top of the biscuit base, spreading it to level it out. Arrange the lotus biscuits on top then pop this in the fridge for 1 hour to let it set fully.
- Once it has fully set, take it out the fridge and let it come to room temperature for 15 minutes, then cut into slices and enjoy!
©Susiechef. All images & content are copyright protected. I am the legal copyright holder of all material on this blog and you may not reprint or republish any images or content without my written permission. All information on this blog is for entertainment purposes only.
Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.