1 cup vegan chocolate chips (plain, dark, semi-sweet) or 180g
1/2 cup vegan margarine (1oog)
1 1/4 cup graham wafer crumbs - can't buy these here, use vegan digestive biscuits - 150g processed in a food processor until very crumbly.
1 cup dessicated coconut (80g)
1/2 cup chopped pecans (50g)
Melt the chocolate with the margarine in a bowl set over a pan of simmering water. When all melted, remove and stir in everything else. Line a 8 or 9 inch pan with cling film, press the mixture into the pan pressing down and making it all even, chill until set.
2 cups icing sugar (300g)
1/4 cup vegan margarine (50g)
about 3 Tbsp dairy free milk
2 Tbsp Bird's custard powder (not the instant which has milk in it, just the original powder)
Soften the margarine then beat in the custard powder, when smooth beat in the icing sugar and 'milk' alternately until a smooth, fairly thick frosting is achieved. I didn't need all the milk. Spread over the chilled base and return to the fridge to set.
110g/4oz dark chocolate
2 tsp virgin coconut oil in solid state (or just use vegetable oil)
Melt the chocolate together with the oil then pour over the chilled base and filling, spread over carefully. Return to the fridge to set.
*One thing I forgot to do is to score the squares into the chocolate before it fully sets. If you don't it will be very hard to cut when it's fully set as the chocolate topping will just crack and crumble - which is what happened to me. So score it when it's starting to set but is still a bit tacky.*