Yields:
8 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
10 Mins
Total Time:
30 Mins
Ingredients
Adjust Servings
Instructions
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1. Line a 20cm cake tin with baking paper.
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2. Melt margarine and combine with cookie crumbs.
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3. Press into the base of the lined tin and bake at 180C for 10 minutes.
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4. Place coconut cream, chocolate (broken into squares) and cream cheese in a double boiler and warm over medium heat, stirring often, until cream cheese and chocolate are melted. (You can also melt them all together in the microwave if you prefer.)
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5. Pour into a food processor and blend until smooth and luscious – then pour over cookie base and put in fridge to set.
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6. It will take several hours to be firm enough to serve, but you can make it a day or two ahead. It’s delicious served with fresh slightly tangy fruit such as strawberries, raspberries, mango or peach, or a raspberry sauce.
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7. This delicious dessert can be made several days in advance and refrigerated. It also freezes well: because it is dense and a bit challenging to cut when frozen, we recommend cutting it into single serve portions before freezing. It can be stored in the freezer several months
Notes
Thanks to Angel Food for the recipe!
