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Saturday 03 December 2022 03:48:22 GMT
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demiwaktu23 :
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2022-12-03 08:18:26
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![Follow along & save this recipe for your next dessert✨ INGREDIENTS [makes 8-10] 450g dark chocolate 400ml coconut milk can (refrigerated) —— 300g vegan speculoos/biscuit spread (such as biscoff) 3 tablespoons coconut cream (scooped from the top of the can above) —— 350g digestive biscuits 130g unsalted vegan butter —— Optional biscuit topping METHOD 1] Combine melted butter with smashed biscuit crumbs in a large mixing bowl 2] Press mixture into 6x6 inch lined baking tray to form base layer, store in fridge while you continue 3] Whisk coconut cream together with caramel spread until smooth 4] Pour over biscuit base & smooth over with the back of your spoon 5] Melt chocolate until smooth & whisk in remainder of the coconut milk can until smooth & glossy 6] Dollop evenly onto caramel base, using your spoon to seal the edges & create an even finish 7] Arrange your choice of biscuits on top 8] Freeze for a minimum of 2 hours 9] Remove & slice into even bars. Sit at room temperature for 5 minutes to make this easier #dessert #cheesecake #chocolate #sweettreats #nobakedessert](/video/cover/7689885262108822806.webp)