- Prep Time
- Cook Time
For the base
- 250g plain flour
- 2 tbsp cacao powder
- 75g caster sugar
- ½ tsp baking powder
- 100g vegan spread
- 2 flax eggs (2 tbsp ground flax with 6 tbsp water, set aside for 15 mins)
For the topping
- 150g vegan butter
- 75g granulated sugar
- 75g light muscovado sugar
- 3 tbsp golden syrup
- 4 tbsp Oatly whippable cream
- 200g macadamia nuts, cut in half
- 100g pistachios, halved
- 100g pecans
- 100g Ombar Centres Hazelnut Truffle chopped into chunks
Line a 30cm x 25cm tin with baking parchment. Preheat the oven to 180 degrees Celsius.
For the chocolate base, mix the flour, cacao powder, caster sugar and baking powder into a large bowl. Add the vegan butter and rub into the dry mixture until it looks like breadcrumbs – this can also be done in a food processor.
Add the flax eggs and mix until a soft dough forms. You might need to add some water to reach the right consistency. Press the dough into the lined tin and chill in the fridge while you make the topping. Melt the vegan spread in a small pan. Stir in the sugars and syrup, and heat gently until everything has dissolved, then bring to the boil. Add the cream and boil for one minute, stirring continuously.
Remove from the heat and stir in the nuts.
Gently spread the nut mixture evenly over the base, then bake for about 25 minutes until the mixture is gently bubbling. Remove from the oven, then scatter the Ombar chunks on the top. Leave in the tin to set until cold, then turn out and cut into 16 bars.