|Prep Time||20 minutes|
|Nutrition Per Serve||438 Cal (1 slice / 2cm width)|
600g 70-80% Dark Vegan Chocolate (Loving Earth Dark Organic Chocolate (80g)
2/3 cup Almond or Coconut Milk (Nutty Bruce Organic Almond Milk)
1/3 cup Coconut Oil (Honest to goodness organic coconut oil / virgin)
1/2 cup Coconut Flakes (Honest to goodness organic coconut flakes)
200g pack of your favourite biscuits (cookies) / Vegan Friendly i used ginger snaps (
Gutright ATP Science) – 12 scoops for 12 serves
- Heat coconut or almond milk and coconut oil in a medium sized saucepan, when this is about to simmer turn the heat to low. Add chocolate to the hot milk and stir to melt, continuously stir. Remove from heat and keep stirring until you have a homogeneous mixture, add in the coconut flakes, and combine.
- In a parchment paper lined loaf pan, layer a layer of melted chocolate mixture and then one layer of biscuits. When layering the biscuits make sure the whole layer is covered, which means you may need to cut them in half or smaller to fill the spaces (as learnt from making this batch).
- Continue layering until the chocolate runs out – the last layer you have, should be chocolate.
- Refrigerate for 12 hours, slice and enjoy!