Chocolate Chips with Speculoos Biscuits

Prep 10 min·Cook 15 min·Total 25 min·20 pieces·VEGAN

Vegan chocolate chips with cornflakes and speculoos, arranged in gift paper with a tag

Ingredients

250 g (9 oz.) dark chocolate (vegan)
1 Tbsp coconut oil
1 tsp cinnamon (optional)
100 g (3.5 oz.) unsweetened cornflakes
5-6 speculoos cookies (vegan)
4-6 crackers (optional)

Equipment: pot for the water bath (or microwave), baking paper

Instructions

1.Melt chocolate and coconut oil in a water bath or the microwave, stir in 1 teaspoon of cinnamon
2.Add the cornflakes to the mixture
3.Crumble the speculoos and/or crackers into small pieces and add them as well. Stir until everything is covered in chocolate
4.Place small heaps on a baking paper with a teaspoon. You can sprinkle them with hemp seeds, crumbled biscuits or cacao nibs
5.Let them dry and pack them into a box

Notes

Tip from my kitchen: let the melted chocolate cool for a moment before you stir in the flakes – that way they stay extra crisp. Work fairly quickly when spooning the heaps and sprinkle any toppings on right away, before the chocolate sets. Store the finished chocolate chips in a tin at a cool room temperature rather than in the fridge, so the chocolate keeps its nice shine.