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  • Jesmond Cake Company

Vegan chocolate honeycomb bars

For the honeycomb

1 tsp bicarbonate of soda

75g caster sugar

2 tbsp golden syrup

vegetable oil for greasing

250g dark dairy free chocolate, broken into small pieces

75g dairy free margarine

2 tbsp golden syrup

150g vegan digestive biscuits (I used Sainsbury’s Free From Digestives which are gluten free)

Make the honeycomb first. Grease a baking tray with vegetable oil. Put the sugar and golden syrup into a saucepan and set it on a low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally .

When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown.

Remove the pan from the heat and add the bicarbonate of soda and quickly mix it in for a couple of seconds. The mixture will froth up and you need to take care as it’s very hot.

Quickly pour it into the oiled baking tray. Don’t spread it out or touch it or the tray. Leave it to cool and harden, which will take about 15 minutes.

While the honeycomb is cooling, line a square 8inch tin with baking paper.

Put the chocolate, margarine and golden syrup in a pan and melt very gently, stirring occasionally until it’s smooth, then remove from the heat.

Put the biscuits into a plastic food bag and use a rolling pin to break them up into small chunks. Bash up the set honeycomb into chunks roughly the same size. Add the biscuits and honeycomb to the melted chocolate and mix well so all the chunks are coated.

Put the mixture into the lined tin and spread it evenly. Allow to cool completely, then chill in the fridge for about two hours until firm and set. Cut into squares with a sharp knife. Store, tightly covered, in the fridge and eat within two days.

#veganchocolatehoneycombcake #veganglutenfreecake

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