Wow your friends with these delicious cherry chocolate slices
Getting together to share pre-made Mitthai
With Divali and New Year coming up, I had an excuse to explore making vegan Mitthai!
'Indian' sweets are made and shared during this festivity, but they often contain non-vegan ingredients, such as, ghee, butter or condensed milk.
The thing is...I'm not used to being vegan and missing out! So, with that in mind; I arranged for some like-minded folk to get together and share the results of their experiments with making vegan Mitthai.
I'll tell you more about the event in another post.
Rena used this recipe to make cherry chocolates slices which were delicious. We enjoyed them on their own, but they may also taste good with some vegan vanilla ice-cream too!
This recipe makes between 36 and 50 slices, depending on how one cuts them.
Ingredients for vegan cherry chocolate slice base
175g/6oz of plain flour
2 tablespoons of cocoa powder
100g/3½oz of caster sugar
½ teaspoon of baking powder
100g/3½oz of Stork Original Baking Block
50-75ml/2-3floz of non-dairy milk - in this instance sweetened soya milk was used
Ingredients for vegan cherry chocolate slice topping
500g/1lb 2oz of chopped glacé cherries
125ml/4floz of Agave Syrup
150g/5oz of desiccated coconut
1 vanilla pod - split lengthways, seeds scraped out
1 lime - zest only
110g/4oz of vegan chocolate - in this instance 74% cocoa Ivory Coast Plain Chocolate was used
How to make vegan cherry chocolate slices
Preheat the oven to 180C/350F/Gas 4
Grease and line a 20cm/8in square cake tin
Sift the dry ingredients into a bowl and mix together
Rub the Stork in to the dry ingredients until breadcrumbs form
Add the milk and mix until smooth
Spoon the mixture into the cake tin and bake in the oven for 20 minutes, or until pale golden-brown on top
Remove and set aside to cool
Mix the cherries, Agave Syrup, coconut, vanilla and lime zest in a bowl until well combined
Spoon the cherry mixture onto the chocolate base and bake in the oven for a further 20 minutes
Remove from the oven and set aside to cool
Drizzle the melted chocolate over the surface and chill in the fridge for one hour, or until set
Cut into squares and serve
Adapted from a BBC recipe