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.