Who says endo friendly cooking cant be indulgant! This one is great for impressing at partys.
Ingredients - Wheat free digestive biscuits, vegan marshmellows (these can be a little tricky to get hold of so occasionly ive done a naughty and used normal ones), dark choclate, soya cream, 60g sunflower spread, 4 table spoons brown sugar.
1- Smash the biscuits into crumbs and mix in the sugar.
2- Melt the sunflower spread stir in the crumbs (if need to add more biscuit crumbs or more spread as needed)
3- Spoon the mixture in to the bottom of ramikins to form the base.
4- Over warm water melt the chocolate (save a couple of squares for later) and marshmellows together until you get a gooey choclate paste spoon over the base.
5- Melt the remaining choclate and stir in the cream.
6- Pour the cream mixture onto the top and place in the fridge for a couple of hours (over night is ideal)
One thing to note is sometimes soya cream doesnt set complelty but still tastes amazing on top of the junkyard x
No comments:
Post a Comment