Vegan Peppermint Crisp Puddings

This vegan peppermint crisp pudding recipe is more of a modern British a riff on the peppermint crisp tart, a popular and easy to make South African no bake fridge cake.

Originally penned in 2011, this recipe, like many writings we look back on, deserved improvement. This is an updated post using ingredients from brands that, well, still exist.

Standard recipes call for Orley whip (a dairy free imitation cream), Caramel Treat (local dulce de leche), Tennis biscuits (a nonvegan coconut cookie), and Peppermint Crisp (a minty chocolate bar with a blindingly green interior). As for my recipe, I went with vegan double cream, miso caramel, whatever biscuits you've got, and the best vegan mint chocolate bar you can find. It's not a precise dessert, so you don't need to hold yourself to rigourous standards when making it.

For lack of a better analogy, the peppermint crisp tart is a bit like tiramisu made with coconut cookies, caramel cream, and mint chocolate. I've heard it's exceedingly good for the waistline and should be consumed in large quantities. It's dead easy to throw together so, unlike most diet food, you won't have to spend too much effort.

Print

Vegan peppermint crisp puddings

While this recipe is for individual peppermint crisp puddings, feel free to increase the quantities and layer everything up in a tray. If you can be arsed, you can google a recipe for Tennis biscuits and veganise it for the cookie layer, but otherwise this will work with most crispy packaged biccies.

Ingredients

• 125 millilitres plant based double cream
• 100 grams miso caramel cooled
• Vegan biscuits preferably something with coconut, but digestives will do
• vegan mint chocolate grated or finely chopped

Instructions

• Whip the cream with a stand mixer or had blender until it forms soft peaks (holds its shape). Add the caramel and whip together until completely blended.
• Grab a glass, ramekin, or whatever container you've got to hand and add a layer of biscuits to the bottom. You can pop them in whole and/or crumbled.
• Spoon some of the caramel whipped cream over, followed by some mint chocolate. Continue layering in this order (biscuits, cream, chocolate), ensuring the top layer is mint chocolate.
• Cover and refrigerate for several hours (it's ideal if you can make it a day in advance of serving) until the biscuits have softened. That's it.