Before I developed an allergy to dairy, one of my favourite chocolates were Maltesers and I loved making Malteser crunch bars with them. When Moo Free Chocolates introduced their 'Moofreesas' - crunchy rice cereal balls coated in rich, plant-based chocolate - I knew I needed to recreate one of my favourite bakes!
These bars are super simple to make and don’t require any baking, which makes them perfect for a quick treat. The base is a mix of crushed digestive biscuits, chocolate and golden syrup that holds everything together, while the vegan “Maltesers” add that signature crunch. Topped with a smooth layer of white chocolate and a sprinkle of extra crushed “Maltesers,” each bite is rich, malty, and delightfully chocolatey.
Equipment you will need:
- Loaf pan tin
- Greaseproof paper
- Mixing bowl
- Heatproof bowl
- Kitchen scales
- Saucepan
- Spatula
- Sharp knife
Which vegan Maltesers to use?
I use the brand Moo Free Chocolates 'Moofreesas', which are free from dairy, eggs, nuts and gluten! If you can't get your hands on Moo Free “Moofreesas”, don’t worry - I have a recipe for Homemade Vegan Maltesers here.
Which vegan butter cheese to use?
My favourite vegan/dairy-free butter is Flora Plant Based Block Butter Alternative (unsalted). Using tub based butters (such as Vitalite) would also work well in this recipe.
How to melt vegan chocolate?
Vegan milk chocolate is suitable for melting in the microwave in short bursts, but this method doesn’t work well for white chocolate. I always recommend melting your vegan chocolate in a bain-marie to avoid any issues.
Can this be made gluten free?
Yes - the Moo Free Chocolates 'Moofreesas' are gluten free, so if you use gluten free digestives the recipe can become suitable for a gluten free diet.
Vegan Malteser Crunch Bars
Ingredients
- 90g vegan Maltesers (I use Moo Free 'Moofreesas')
- 65g dairy-free milk chocolate
- 55g dairy-free butter
- 110g digestives (you can use gluten-free)
- 1 ⅔ tbsp golden syrup
- 30g vegan Maltesers (for the topping)
- 100g dairy-free white chocolate
- ¼ tsp sunflower oil
Instructions
- Line a loaf pan with greaseproof paper.
- In a heatproof bowl over a saucepan of simmering water (or in the microwave in short bursts), melt together the dairy-free milk chocolate, dairy-free butter, and golden syrup until smooth and combined.
- Break the digestives into pieces and place them in a food processor. Pulse in short bursts until they reach a fine crumb size.
- In a large bowl, stir together the crushed digestives and chocolate mixture.
- Fold in the whole Maltesers until evenly coated in chocolate and biscuit mixture.
- Spoon the mixture into the prepared tin and press down firmly with the back of a spoon or a spatula.
- Chill in the fridge for at least 1 hour, or until firm.
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, then pour it over the chilled mixture, spreading it evenly.
- Crush the leftover Maltesers and sprinkle them on top.
- Return to the fridge to set completely.
- Remove from the fridge for 30 minutes before slicing and serving.
Notes
- Store in an airtight container in the fridge and allow to come to room temperature for 10 minutes before eating.
- Whole Maltesers in the mixture a nice crunch, but you you can roughly chop some for extra texture.
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