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Moo Free Blog
The Moo Free Chocolate Blog
Just how do you cope when you work in a factory surrounded by chocolate that you have to eat as part of your job? Read all about dairy free chocolate overdoses and the struggle to create the perfect dairy free chocolates.
We have another scrumptious recipe for everyone to try out for this month’s ‘Made with Moo Free’ recipe. A big thank you to Andy and Ali for their Moo Free Rocky Road.
Moo Free Rocky Road
- 200g Moo Free chocolate
- 135g Pure sunflower or olive spread
We had so many fabulous entries for the recipe competition that choosing a favourite was really hard. However, we’ve picked a winner for the August entry of our ‘Made with Moo Free’ competition. A big ‘thank you’ to Imogen who sent in a recipe for Chocolate Shortbread.
- 6x bars (120g) of Original Mini Moos Choccy Bars
- 75g of Caster Sugar
We’re past the first half of what has been a very tiring year. To help bring a more positive outlook, we wanted to remind you of our ‘Made with Moo Free‘ activity that is ongoing throughout the year.
We’re on the hunt for recipes from artisans and connoisseurs who can make the best and, more importantly, fun ‘free from’ delights whilst using Moo Free chocolate .
There are a few rules to follow when submitting:
Long time no see! We hope you are keeping safe and enjoying the summer to the best of your ability. We have a new quick recipe for you to try out - Moo Free Wagon Wheels from Tom and Karen.
Moo Free Wagon Wheels
- 160g gluten free biscuits
- 100g ‘free from’ Marshmallows
- 85g 100s & 1000s
- 150g Moo Free Baking Drops
- 1-2 tsp of Jam
- Melt a handful of marshmallows in a microwave.
We’ve got a new Made with Moo Free recipe we think would great for the upcoming Summer heat. It’s Bunnycomb Ice Cream from Susan.
Bunnycomb Ice Cream
- 1/4 pint Elmea plant double cream substitute.
- 4 eggs (alternatives can be used such as Flaxseed, chia seed or agar agar powder).
- 4 tablespoons caster sugar.
- 150g Bunnycomb bars.