Chocolate and Coconut Squares
Ingredients
- 225 g/8 oz non dairy-dark chocolate digestive biscuits (Grantham crackers) biscuits
- 75 g/2 3/4 oz/1/3 cup vegan butter or margarine
- 170 g/6 oz soy single cream
- 1 vegan egg
- 1 tsp vanilla flavouring (extract)
- 25 g/1 oz/5 tsp castor sugar (superfine)
- 50 g/1 3/4 oz/1/3 cup self-raising gluten free sieved (strained)
- 125 g/4 1/2 oz/1 1/3 cups desiccated (shredded) coconut
- 50 g/1 3/4 oz dark non-dairy chocolate (optional)
Preparation
Preheat the oven to 190°C/375°F/Gas Mark 5
Grease a shallow 20 cm/8 inch square cake tin and line the base.
Crush the biscuits in a polythene bag with a rolling pin or process them in a food processor.
Melt the butter or margarine in a saucepan and stir in the crushed biscuits until well combined.
Press the mixture into the base of the cake tin.
Beat together the soy single cream, egg, vanilla, and sugar until smooth. Stir in the flour and desiccated coconut. Pour over the biscuit base and level the top.
Bake in the preheated oven for 30 minutes until the coconut topping is firm and just golden.
Leave to cool in the cake tin for about 5 minutes, then cut into squares. Leave to cool completely in the tin.
Carefully remove the squares from the tin and place them on a board. Melt the dark chocolate, if using, and drizzle it over the squares to decorate them. Leave the chocolate to set before serving.
