Healthy Chocolate Bavarian
Servings
8people
Servings
8people
Ingredients
  • 80g plain sweet biscuits
  • 20g cashews
  • 1tbsp coconut oil
  • 3tbsp water
  • 400g can of coconut cream
  • 5tbsp cocoa
  • 2tbsp rice malt syrup
  • 2tbsp chia seeds
  • 1tbsp desiccated coconut
  • 1tsp vanilla essence
  • 1/2tsp cinnamon
  • 5g dark chocolate
Instructions
  1. For the base, place biscuits, 2 tbsp cocoa, coconut and cashews in a food processor and blitz until they turn into crumbs.
  2. Add coconut oil and 3 tbsp of water, blitz until combined.
  3. Press down into a 19cm spring form cake tin.
  4. 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.
  5. Beat (or whisk) well until small bubbles form. Pour into cake tin and place it in the freezer to set.
  6. 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.
  7. 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
A chocolate Bavarian that's good for you?!
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
A chocolate Bavarian that's good for you?!
Instructions
  1. For the base, place biscuits, 2 tbsp cocoa, coconut and cashews in a food processor and blitz until they turn into crumbs.
  2. Add coconut oil and 3 tbsp of water, blitz until combined.
  3. Press down into a 19cm spring form cake tin.
  4. 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.
  5. Beat (or whisk) well until small bubbles form. Pour into cake tin and place it in the freezer to set.
  6. 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.
  7. 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.