Some of the reasons why I love it are:
1) it's basically just a giant homemade candy bar you can keep in the fridge and cut out slices through the week.
2) the ingredients list is very loose. Don't like Lotus cookies? Swap it out for Oreos. Don't like nuts? Swap out for peanut butter chips or vegan marshmallows or shredded coconut. Anything goes!
3) It's no bake and requires minimum effort and clean up.
So without further ado, here it is:
- 3 cups vegan chocolate chips
- 7/8 cup vegan butter
- 6 tablespoons agave
- half packet Lotus cookies broken down into small pieces
- 1 cup toasted hazelnuts
- 1/2 cup slices almonds
In a large bowl, place vegan butter, agave and vegan chocolate chips. Melt in the microwave, stirring often so the mixture doesn't burn. Once the ingredients have come together in a homogenous mixture, toss in everything else and fold it in using a spatula.
Line an 8x8 inch baking tray with parchment paper and pour the mixture in.
Place the tray in the fridge until the cake hardens and sets — about 1 to 2 hours. Keep the cake in the fridge and cut slices out whenever you get a craving for up to a week!
Like this recipe? You can find plenty more on both my eBooks Vegan Baking 101 and The Great British Baking Show Vegan Challenge Cookbook.