|Typical Values||Per 100g*||Per 44g serving**|
|- of which saturates||5.3g||2.4g|
|- of which sugars||
Sugar, Rice Flour, Dark Chocolate Chips (15%) (Cocoa Mass, Raw Cane Sugar, Cocoa Butter), Cocoa Powder (9%), Navy Bean Flour, Pea Hull Fibre, Tapioca Starch, Raising Agents (Diphosphates, Sodium Carbonates, Calcium Sulphate), Stabiliser (Xanthan Gum).
Store in a cool, dry place away from strong light and odours. Produce of more than one country, packed in the UK.
Vegan recipe - 90g Dairy free spread and 90ml water
Non-Vegan recipe - 70g Butter/dairy free spread, 70ml water and 1 large egg
Preheat the oven to 180°C / 160°C for fan assisted ovens / Gas Mark 4.
Mix product with all ingredients for 5 minutes. Line the base and sides of a (7inch) square tin with greaseproof paper, making sure the paper sticks out about 2.5cm (1inch) above the rim of the tin.
Bake in the preheated oven for 25 minutes (Vegan recipe) or 14-16 minutes (Non-vegan) Leave to cool in the tin for 10 minutes before turning out onto a cooling rack to cool completely.
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