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Moo Free Competition

Writer's picture: Marisa's Vegan RecipesMarisa's Vegan Recipes

I'm proud to say that I won the Moo Free Competition!


For those of you who don't know, Moo Free is a brand of vegan & soya free chocolates. They are used all the time in this house hold as it's the only chocolate Maxine and I can eat.


They had a competition for a recipe using their chocolates. It had to use their chocolates and be dairy, egg and gluten free. The winner won some free chocolate and had their recipe added to their blog.


I won! I'm so proud! I couldn't believe it!


Check out the blog post!




Here's the recipe that I won with!


Ingredients

Crust:

3 tbsp Butter (melted)

Cream:

200g moo free chocolate

1 400g tin of coconut milk (full fat)

Method

Break the biscuits down into crumbs, 

Add the melted butter to the biscuit crumbs and mix until combined.

In a large mixing bowl, whisk the coconut milk for about 5 minutes with an electric whisk (or 10 minutes if you are whisking by hand)

In a glass dish place the moo free chocolate, and place over a pan of boiling water, and stir until all the chocolate has melted, then add the chocolate to the coconut milk and again whisk until combined.

In mini cake tins, or the mould of your choice, place the biscuit crumb mix in the base, and flatten with a spoon until smooth and even.

Finally, pour coconut chocolate mix over the top of your base(s) and place in the fridge to set (1-2 hours)

Optional: you can add a topping of your choice, such as fruit, more chocolate or even vegan squirty cream.

Serve

Enjoy!





Check out some of my other recipes;




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Email; 

marisasveganrecipes@hotmail.com

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