Chocolate biscuit cake
- 1600gr sugar free digestive biscuits
- 2 cups 200 gr cacao
- 4 tins (1600 gr) full fat coconut milk
- ⅔ cup (200 gr) honey
- 1 tin full fat coconut milk (400 gr), chilled overnight in the refrigerator
- 2 tablespoons cacao
- 2 tablespoons honey
- 1 tin full fat coconut milk (400 gr), chilled overnight in the refrigerator
- 1 tablespoon honey
- 500 gr fresh strawberries for decoration
- Break the biscuits with your hands and add them to a bowl, add cacao and mix with a spatula.
- In another bowl add coconut milk, honey and mix well with a spoon until well combined.
- Add the wet mixture in the dry mixture and mix well with a spatula until all of the ingredients are completely combined.
- Add the mixture to a round 18 cm pan and refrigerate for 1 hour.
- When ready, take out the cake from the pan and prepare the chocolate & coconut cream topping.
- Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
- Remove the coconut milk or cream from the fridge, remove the lid.
- Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies or cooking rice etc]
- Place thick cream in a mixing bowl.
- Stir for 30 seconds with a Balloon whisk until smooth and creamy.
- Then add cacao and honey and mix until creamy and smooth - about 1 minute. Set aside.
- Taste and adjust sweetness as needed.
- Follow the same procedure for the Coconut cream topping.
- Spread over the chocolate topping first, then the coconut cream topping, decorated with fresh strawberries.
8-10 servings
(In the picture above the recipe of the chocolate cake is doubled)
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/chocolate-biscuit-cake-desserts-recipe/
3.5.3226