More oaty and crispy (Cookies) encased In chocolate make these sweet (Candy) rich, chocolate your and quite irresistible!
175 g/6 oz white vegan chocolate
100 g/3 ½ oz vegan digestive biscuits
100 g/3 ½ macadamia nuts or Brazil nuts, chopped
I replaced the nuts with oat clusters to nuts allergies
25 g/1 oz stem ginger, chopped (optional)
175 g/6 oz dark vegan chocolate
1.Line a baking tray (cookie sheet) with parchment paper. Breakthrough white chocolate into small pieces and place in a large mixing bowl set over a pan of simmering water; stir until melted.
2.Break the digestive biscuits (Graham’s crackers) into small pieces. Stir the biscuits into the melted chocolate with the chopped nuts and stem of ginger if using.
3. Place heaped teaspoons of the mixture on the prepared baking tray
4.Chill the mixture until set, then carefully remove from the baking parchment.
5. Melt the dark chocolate and leave it to cool slightly. Dip the clusters into the melted chocolate, allowing the excess to drip back into the baking tray (cookie sheet) and chill in the refrigerator until set.
Macadamia and Brazil nuts are both rich and high in fat, which makes them particularly popular for confectionery, but other nuts can be used, if preferred.