Healthy Chocolate Bavarian
Course
Desserts
Cuisine
Chocolate
Servings
8
people
Servings
8
people
Ingredients
80
g
plain sweet biscuits
20
g
cashews
1
tbsp
coconut oil
3
tbsp
water
400
g
can of coconut cream
5
tbsp
cocoa
2
tbsp
rice malt syrup
2
tbsp
chia seeds
1
tbsp
desiccated coconut
1
tsp
vanilla essence
1/2
tsp
cinnamon
5
g
dark chocolate
Instructions
For the base, place biscuits, 2 tbsp cocoa, coconut and cashews in a food processor and blitz until they turn into crumbs.
Add coconut oil and 3 tbsp of water, blitz until combined.
Press down into a 19cm spring form cake tin.
For the mousse filling, shake coconut cream and pour 2/3 of the can, remaining 3 tbsp of cocoa, chia seeds, rice malt syrup and cinnamon into a bowl.
Beat (or whisk) well until small bubbles form. Pour into cake tin and place it in the freezer to set.
For the cream and chocolate top: when mousse has frozen (after about an hour), pour the remaining coconut cream on top and return to the freezer.
When the coconut cream has set, grate the chocolate over the cake. Return to the freezer. Take it out half an hour before you wish to serve it.
Recipe Notes
Serves 8. Calories per serve: 220.
Print Recipe
Healthy Chocolate Bavarian
Votes:
37
Rating:
2.57
You:
Rate this recipe!
Course
Desserts
Cuisine
Chocolate
Servings
people
Ingredients
80
g
plain sweet biscuits
20
g
cashews
1
tbsp
coconut oil
3
tbsp
water
400
g
can of coconut cream
5
tbsp
cocoa
2
tbsp
rice malt syrup
2
tbsp
chia seeds
1
tbsp
desiccated coconut
1
tsp
vanilla essence
1/2
tsp
cinnamon
5
g
dark chocolate
Course
Desserts
Cuisine
Chocolate
Servings
people
Ingredients
80
g
plain sweet biscuits
20
g
cashews
1
tbsp
coconut oil
3
tbsp
water
400
g
can of coconut cream
5
tbsp
cocoa
2
tbsp
rice malt syrup
2
tbsp
chia seeds
1
tbsp
desiccated coconut
1
tsp
vanilla essence
1/2
tsp
cinnamon
5
g
dark chocolate
Votes:
37
Rating:
2.57
You:
Rate this recipe!
Instructions
For the base, place biscuits, 2 tbsp cocoa, coconut and cashews in a food processor and blitz until they turn into crumbs.
Add coconut oil and 3 tbsp of water, blitz until combined.
Press down into a 19cm spring form cake tin.
For the mousse filling, shake coconut cream and pour 2/3 of the can, remaining 3 tbsp of cocoa, chia seeds, rice malt syrup and cinnamon into a bowl.
Beat (or whisk) well until small bubbles form. Pour into cake tin and place it in the freezer to set.
For the cream and chocolate top: when mousse has frozen (after about an hour), pour the remaining coconut cream on top and return to the freezer.
When the coconut cream has set, grate the chocolate over the cake. Return to the freezer. Take it out half an hour before you wish to serve it.
Recipe Notes
Serves 8. Calories per serve: 220.