Hiba ❤💞🎀💓
Region: IQ
Tuesday 29 September 2026 17:48:24 GMT
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وردة الصباح. :
خوش فزعة
2026-09-30 09:39:23
1
ﻭﺭﺩﺓ ﻓﻲ ﻭﺳﻂ ﺍﻟﺸﻮﻙ :
والله الحياة بلا نت ما تنطاق. 😂
2026-09-30 09:49:52
0
🦋 } {🦋 :
2026-09-30 07:45:21
0
sσиɒσs :
ممكن متابعه
2026-09-29 19:41:16
0
Aisha :
2026-09-29 22:49:10
0
ايناس الطائي :
😂😂😂😂
2026-09-30 09:28:11
0
Al-Mousawiya :
[ضحكة كبيرة][ضحكة كبيرة][ضحكة كبيرة]
2026-09-30 08:52:28
0
Hiba ❤💞🎀💓 :
♥️♥️♥️
2026-09-29 17:50:07
0
زهـ❣ـہرآء :
😂😂😂
2026-09-30 11:48:58
0
To see more videos from user @hiba54162, please go to the Tikwm
homepage.
![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)
