Irresistible crunchy cornflakes, coconut and chocolate flavours. It's a challenge to stop at one slice!Perfect for afternoon tea, parties, buffets, pot-lucks, picnics and everyday treats. Why not bake a batch for Mothers Day? Or add a few vegan chocolate mini eggs on top for an extra special Easter time treat.
Baking pan 8 inch x 8 inch (20 cm x 20 cm) or thereabouts
Greaseproof paper/parchment baking parchment (to line the baking pan if necessary)
Mixing bowl
Small saucepan to melt margarine, also required to melt chocolate with a smaller heat-proof bowl to fit inside
Ingredients
55gramscornflakes
155gramsself-raising flour(measurement is for un sieved flour) (or replace with plain/all-purpose flour with 1 teaspoon of baking powder mixed through)
80gramsdesiccated coconut
110gramssugarcaster or granulated
170gramsvegan margarineor vegan butter
1tablespoonhot chocolate powderor replace with cocoa powder
Topping:
100gramsvegan chocolatemelted
3tablespoonsdesiccated coconut
Instructions
Preheat oven 160 Fan/ 180 C/ 356 Fahrenheit/ Gas 4.
Prepare a baking pan by greasing with oil or vegan margarine and line with baking parchment/paper.
Crush the cornflakes using your hands or place in a bowl and crush with the bottom of a glass or cup. The cornflakes shouldn't be completely broken just crushed a little.
Tip the cornflakes into a bowl along with the desiccated coconut, drinking chocolate powder (or cocoa powder), self-raising flour and sugar. Stir until all is combined.
Melt the vegan margarine in a small pan. Pour over the cornflakes and mix.
Scoop the cornflake mix into the baking pan and level down the top into an even layer.
Bake on the middle shelf for 20-25 minutes. I bake using a fan oven and my traybake was ready after 20 minutes, other types of oven may require a few minutes extra. The traybake is ready when it is golden and firm.
Leave in the baking pan to cool.
Melt the chocolate:
Pour about 1 inch of water into the small saucepan and bring to the boil. Lower the heat to a gentle simmer or switch the heat off but leave the pan on the cooker ring. Carefully pop in the smaller heatproof bowl.
Place the chocolate broken into small pieces into the bowl and stir occasionally with a metal spoon until completely melted.
Scrape the chocolate onto the traybake and spread to cover.
Sprinkle desiccated coconut over. Place the pan in the fridge until the chocolate has nearly set and then slice into squares. Leave in the fridge to set completely.
Alternatively melt the chocolate in a microwave:
Break the chocolate into small even sized pieces. Heat in the microwave at 20-30 second intervals, stirring the chocolate each time, until completely melted (this usually takes 2-3 times).Be careful not to over heat the chocolate, once the chocolate is mostly melted stir it fast until its all melted which it will do in the residual heat.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
This traybake can be stored wrapped in greaseproof/baking paper or kitchen foil, or placed in a covered container, and stored in a cool, dry area for at least 5 days. Or stored in the fridge which is what I do with my family's traybake.
The cornflakes can be replace with vegan-friendly frosted flakes, bran flakes, Oatibix flakes or other breakfast cereal flakes.
If preferred caster or granulated sugar can be replaced with coconut or date sugar for a less refined traybake.
Why not prepare this tasty traybake as a Valentine's Day, Mother's Day or Easter time treat?