Cookies & Cream Dessert! Dairy & Gluten Free!
mamabake.com
mamabake.com
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Ingredients

  • 1 1/3 cups gluten free plain flour
  • 1 tsp bicarb soda
  • 1 cup of raw sugar (I use organic panela)
  • 1/3 cup cocoa
  • 1 cup coconut milk
  • 110 g coconut oil, melted
  • 1 tsp vanilla extract
  • 2 free range eggs, lightly beaten
  • 2 cans of full cream coconut cream (cream part only), chilled in fridge overnight.
  • honey
  • to taste
  • 1/4 cup)
  • 1 tspn vanilla extract
  • 6 chocolate or choc chip GF cookies, roughly chopped. If time poor you can buy some nice gluten-free cookies from your local supermarket.
  • 1 large ripe avocado
  • 1/4 cup of raw cacao (you can add more to taste)
  • 1/4 cup coconut milk
  • 3 tbsp honey
  • 180 degrees Grease and line base of a 20cm spring form cake tin.
  • 1. In a large bowl sift flour, bicarb soda, cocoa
  • 3 minutes Pour mixture into tin and bake for
  • 35-40 minutes or until it springs back when touched in the centre
  • 2. In a large glass bowl
  • 4. Spread the chocolate custard layer next over the cream layer and then top with the
  • 5. To finish spread the remaining cream mixture over the cake and sprinkle with the cookie garnish

Instructions

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