Crispy chocolate, banana and peanut butter torte

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WHY SO EASY?!  Vegan pudding including chocolate, banana, peanut butter, with a nod to childhood in the form of a rice crispy base? Hell yeah.  I’ll be honest, I’m making up amounts as I do it by eye, so I’ll to give other tips.

Ingredients
For the base:

250g (approx.) dark chocolate (I use either Moser Roth from Aldi, or co-op’s dark chocolate, but please check it’s vegan because some idiots – Cadbury’s – put butter oil or whey powder in it.
150…200g – I don’t know to get real with you, you need enough to cover the base of whatever cake tin you are using by about 1cm.
4tbsp peanut butter (ish, again, taste and see)

Middle:
2 bananas, peeled (obv?) and slice in about 0.5cm circles.

Top:
1 tin coconut milk (you NEED Aldi coconut milk for this if you only want to use one tin, as it’s 91% coconut – you don’t find this elsewhere…if you can’t get this 91% stuff, you’ll need 2 tins of the usual shit, as you’ll only want to use the solid creamy part of the tin if you are using rubbish coconut milk)
300g dark chocolate (same rules as above)
4tbsp peanut butter

Method
Base first.

  1. Grease and baking paper line your chosen tin.
  2. Melt the chocolate for the base by breaking it into a glass bowl and sitting it over simmering water, stirring occasionally until it’s all melted.  Remove from heat.
  3. Stir in the peanut butter, it doesn’t need to be perfectly distributed.
  4. Add rice crispies. You want them covered, but you don’t want the chocolate too thick as it will be very hard to eat if the ratio is wrong.
  5. Spread the mixture into the bottom of the cake tin and stick it in the freezer whilst you make the topping.

Top:

  1. Heat the coconut milk in a pan (remember that if you are using shit coconut milk, you’ll help to spoon the solids out and leave the water behind, but if you use good milk, you wan throw it all in.
  2. Whilst the coconut milk is coming to boil, break the 300g chocolate in a large bowl.
  3. Once the milk has reached a boil (ever so briefly), pour it over the broken chocolate, and stir until you have a thick, warm, chocolately sauce.
  4. In a jug capable of taking a microwaving, add the peanut butter, and heat it until it’s a liquid (if there’s no microwave available, you’ll need to use the same method used for the chocolate used in the base to warm the peanut butter.

Assembly:

  1. Remove crispy base from freezer (I hope it’s set by now, if not, I feel bad for you son, I’ve got 99 problems but setting chocolate ain’t one…i.e. make sure it is set before continuing).
  2. Arrange the banana slices on the base.
  3. Pour over the chocolate/coconut milk mix.
  4. Using the jug, pour a steady spiral of peanut butter onto the surface of the torte.
  5. Using a chopstick/knife/skewer/cocktail stick, draw lines along the surface of the torte from the middle to the edge.  Like beautiful radial lines. To get a feathered effect, drag lines from the edge towards the middle, so the direction alternates each line.

Put it back in the freezer for 30-40 mins, but if you have time (like 3-4 hours,  this will set in the fridge.  It can be kept in the fridge. Enjoy!

 

 

 

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