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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’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.
We’ve got a new Made with Moo Free recipe just before National Biscuit Day, It’s Chocolate Covered Shortbread Biscuits from Isaac and Eron! We’ll be sending some goodies as soon as possible.
Chocolate Covered Shortbread Biscuits
- 250g dairy free butter
- 110g caster sugar
- 360g gluten free plain flour
- 1/4 tsp xantham gum
- 200g moo free chocolate
Moo Free is 10 years old! A big thank you to everyone who has supported us both throughout the years and during these trying times.
To celebrate we wanted to take you through the history of the company.
Prior to Moo Free being created (2004), founders Andrea and Mike Jessop were selling specialised chocolate online, due to having gluten and lactose intolerances respectively it was important to them to include the dietary information.
We have another fun Made with Moo Free recipe to make during these difficult times. A big thank you to Nourishing Amy for her Triple Chocolate Banana Bread, if you like this recipe Amy has a whole bunch of recipes to try out over on her official page check it out here. - https://nourishingamy.com/
For those wanting to do something during the lockdown we’ve got a nice quick recipe submitted for our Made with Moo Free campaign, it’s Moo Free Chocolate Mousse! A big thank you to Rachel, we reckon this’ll make a perfect scrumptious springtime snack.