Christina

too x Equipment: Food processor, springform tart or cake tin with removable base(I used a 9.5" tin) 2 cups canned coconut milk (use only the thick part from the top of the can) None Press the mixture evenly into your tart tin, bringing the base up at least a few inches up the sides of the tin to create a crust. None Remove the saucepan from the heat and add the chocolate to the mixture and allow it to melt through before whisking well to ensure the mixture is smooth without lumps. None Once set, remove the tart from the tin and allow to defrost for one hour.

I've seen giant remakes of these chocolate bars all over YouTube and Pinterest lately, so you all know what had to happen next! There's just something so tempting about making a supersized version of an old favourite. While those I've seen so far are made using dairy, eggs and other animal derived products, I've created an easy vegan version that I hope you'll try at home! Guess what the best thing about this gigantic chocolate bar is?

Am I dreaming? What could be better than a supersized, veganized version of this classic favourite? There's just something about that peanut butter and chocolate combination that everybody loves. And when I say supersized, believe me this is big enough to feed those larger gatherings

Have you ever dreamt of being able to make delicious chocolate from the comfort of your home using only plant-based ingredients? Do you struggle to find a brand of dairy-free chocolate that you love? Are you more of a milk chocolate lover than dark chocolate connoisseur? Then I think I may have the answer! After lots of trials, tonnes of research and even more requests from you guys to make a dairy alternative chocolate, I'm very happy to share this next recipe with you. From spending the last two years creating recipes, I have attempted my fair share of chocolate recipes over time