Published On: Thu, Mar 29th, 2018

Chocolate cornflake crisp with marzipan eggs

As Easter is looming, why not make something festive like this crispy, crunchy vegan chocolate cornflake crisp topped with marzipan eggs in celebration. 

Vegan chocolate cornflake crisp

Vegan chocolate cornflake crisp with marzipan eggs

Recipe by Richard Church (www.richardchurchphoto.com)

Makes: 20 | Prep time: 30 minutes | Chilling time: 90 minutes

Ingredients

For the cornflake crisp:

  • 350g vegan cornflakes
  • 150g toasted flaked almonds
  • 350g dark, dairy-free chocolate, melted
  • 100g vegan margarine, melted
  • 4 generous Tbsp golden syrup

For the marzipan eggs:

  • 200g (about ½ block) natural marzipan
  • 200g dark, dairy-free chocolate, melted

For the pink icing:

  • 50g icing sugar
  • 2 tbsp water
  • 1 drop pink food colouring (make sure it’s vegan)

Method

For the cornflake crispi:

  1. Line a large, deep-rimmed baking tray with greaseproof paper and set aside.
  2. Pour the cornflakes and toasted almonds into a large mixing bowl and stir to combine.
  3. In a separate small bowl, mix the melted chocolate, margarine and golden syrup until fully combined. Pour this over the cornflakes and mix with a wooden spoon until the cornflakes are fully coated (expect this to take a few minutes).
  4. Spoon this mixture into the baking tray and use a large spoon to press it all firmly down and into the corners. You should have a fairly smooth top by the time you’re done. Put the tray into the freezer and chill for an hour.

For the marzipan eggs:

  1. Take off a little piece of marzipan (about ½ teaspoon) and roll it into a ball between your palms. Once you’ve got a ball, then you can reshape it slightly to make an egg shape. Do this until all the marzipan has gone. You’ll want 20 eggs.
  2. Next place another sheet of greaseproof paper onto a large chopping board, or another movable flat surface. Take two cocktail sticks and use them to dip the eggs into the chocolate and then place the coated eggs onto the greaseproof paper. The easiest way to do this is to skewer the egg with one stick, dip in the chocolate and then use the other stick to remove the egg from the first. You will have quite a bit of melted chocolate left over, which you will be using at the end.
  3. Once all the eggs are coated, put these in the freezer and chill for 30 minutes.

vegan marzipan

For the pink icing:

  1. Make the pink icing by mixing all three icing ingredients together until you have a pink, pourable icing. Set that aside for now.
  2. Remove the cornflake crisp tray and the marzipan eggs from the freezer once they have set. Turn the tray upside down onto a chopping board and remove the paper. It should come off easily.
  3. Place the 20 marzipan eggs on top, 4 down and 5 across, evenly-spaced.
  4. Now you can use your remaining melted chocolate. Heat the chocolate back up again to get it runny and use a dessert spoon to pour a little bit over each chocolate egg. This will help bind the egg to the cornflake crisp. It will start to solidify straight away because of the cold surface.

The original recipe can be found here

Going Vegan by Richard Church, features over 100 plant-based recipes, many of which are gluten-free, as well as advice for the new and established vegan. 

Going Vegan is available to purchase on Amazon


About the author

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

You can find more delicious recipes on Richard’s website, www.richardchurchphoto.com, and on his Facebook page.

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