-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
INGREDIENTS
Base
| 90g | almond flour (3/4 cup) |
| 90g | shredded coconut (3/4 cup) |
| 100g | almond butter (1/2 cup) |
| 125g | maple or agave syrup (1/4 cup) |
| Pinch of salt | |
| 140g | chocolate (1 cup) |
DID YOU KNOW THAT NESTLE RECENTLY OUTSOURCED ALL THEIR PRODUCTION TO... MY HOUSE? WELL IF YOU DIDN'T I THOUGHT I'D LET YOU KNOW 'COS THIS IS WHERE THE CHOCOLATE IS!! 🍫🍫
METHOD
- Preheat the oven to 180C
- Combine the coconut shreds, salt and almond flour.
- Stir in the agave and nut butter to form a dough
- Press it flat into a lined baking tray and bake for 8-10 minutes
- Leave to cool whilst you melt the chocolate in a bain marie. Once melted split into 2 bowls.
- Slice the wafer biscuit into 3 rectangles, use any crumbs from the edges and put it the 1st chocolate bowl
- Layer the wafer rectangles with the crumb-filled chocolate. Freeze for 10 minutes until it holds together, then cover in 2nd bowl of melted chocolate