EASY NO BAKE SWEETS RECIPES

Steps:

• Add the butter and peanut butter to a large microwave safe bowl and melt in the microwave for 30-60 seconds.
• Combine the melted butter using a large spoon and then add in the remaining ingredients.
• Combine until everything is fully incorporated.
• Form 10 cookies and place a baking sheet lined with parchment paper and freeze 30-45 minutes until hardened and ready to eat.
• Best stored in a zip top bag in the fridge or freezer.

Steps:

• Line the bottom of a loose-bottomed 20 cm / 8 inch flan tin with non-stick baking paper.
• Whizz the biscuits in a food processor until they resemble sand (alternatively place them in a sealed bag and bash with a rolling pin). Transfer to a mixing bowl.
• Gently melt the vegetable spread/vegan butter in a saucepan. Pour into the mixing bowl with the biscuit crumbs and stir through until thoroughly combined. Transfer to the tin and press down firmly using the back of a metal spoon. Place in the fridge while you prepare the chocolate.
• Heat the cream in a medium size saucepan. When it starts to boil, remove from the heat. Stir in the vanilla extract and the chocolate. Continue stirring until the chocolate has fully melted. Taste test and add a touch more extract or some liquid sweetener, if needed.
• Pour the chocolate filling over the biscuit base and tap the tin on the worktop to remove any air bubbles. Refrigerate until solid (about 1½ hours).
• I like to decorate the torte with a sprinkling of Lotus biscuit crumbs round the edge and some cherry or raspberry compote on the side.
• The torte will keep for 5 days in the fridge. It is also freezes well.