Servings
12
Prep time
Cook time
Recipe
Ingredients
- 250g Choc Ripple biscuits
- ½ cup almond meal
- 2 tbsp instant coffee
- 1 tablespoon coconut sugar
- 275g coconut cream
- 1¼ cups shredded coconut
- 60g coconut oil, melted
- 1 tsp vanilla
- 2 tbsp boiling water
- 180g dark chocolate
- 40g coconut oil
- 1 tsp instant coffee
Method
- Line a baking tray with baking paper.
- In a small bowl, dissolve instant coffee, sugar and boiling water and stir until combined. Allow to cool.
- In a food processor, add Choc Ripple biscuits and blitz into a fine crumb. Add coffee mixture and the rest of the filling ingredients to the food processor and mix on low until ingredients are well combined.
- Firmly press the filling into the baking tray and set aside.
- To make the chocolate top, add all ingredients into a small heat-proof bowl and double boil over a low heat. Pour chocolate mixture evenly over the filling and refrigerate overnight.
- Cut into slices and serve.
- Tip: This slice freezes well and is a great snack to pull out for unexpected guests. Just allow to thaw for 10-15 mins before serving.
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