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Cadbury Crunchie is a favorite candy bar in South Africa, and was a personal favorite in my pre-vegan days. So I was delighted to find out that the honeycomb crunchie center is a cinch to duplicate! And it’s already vegan!

So all that is needed is to cover the honeycomb crunchie part in vegan dark chocolate and you have a fabulous vegan treat!

You also have to be a little careful when making this (well, when making anything that involves high heat levels really), because boiling sugar is a bit dangerous.

Honeycomb Crunchies Recipe
Chocolate Covered Honeycomb Crunchie bars – based on the Cadbury Crunchie candy bar, these gorgeous chocolate treats contain only 6 ingredients and are gluten-free, vegan and fabulously good!

  • 1/4 cup + 2 Tbsp (123g) Golden Syrup (or sub any light colored syrup)
  • 1 cup (200g) Sugar
  • 2 Tbsp (30ml) Water
  • 1 + 3/4 tsp Baking Soda
  • 7 oz (200g) Vegan Dark Chocolate
  1. Line a baking tray with parchment paper and set it down next to the stove.
  2. Place the full amount of baking soda in a bowl next to the stove so it can all be thrown in at once when the time is right.
  3. Add the Golden Syrup, Sugar and Water to a pot and turn the heat on high.
  4. Stirring all the while, allow the sugar to thoroughly melt and begin bubbling away.
  5. Using a sugar thermometer, wait until the bubbling mix reaches 300 degrees fahrenheit and immediately move the pot off the heat.
  6. Throw all the baking soda in immediately and with a handheld whisk quickly whisk the baking soda in.
  7. Be wary as the mix will double or triple in size, so make sure you don’t get burnt.
  8. Pour the mix out onto the parchment paper and leave it be, don’t try to smooth it out or touch it with anything.
  9. Leave it to set and cool for an hour.
  10. Break into pieces.
  11. Melt the chocolate by placing it in a heat proof dish over a pot with boiling water at the bottom. Or microwave it in 30-second intervals bringing it out to stir every 30-seconds until melted.
  12. Roll the honeycomb crunchie pieces in the chocolate, using a fork to move it around and flip it over, and then place the chocolate covered pieces back onto the parchment paper.
  13. Place the tray containing the chocolate covered pieces into the refrigerator and allow the chocolate to set.
  14. And your honeycomb crunchies are ready to eat!
  15. Store in an airtight container in the refrigerator for the best results.

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