-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
BASE
| 220g | oat flour |
| 60g | agave syrup |
| 60g | coconut oil⠀ |
FILLING
| 1 | can coconut cream (thick white part) |
| 2/3 | cookie batter spread |
| 30ml | agave syrup |
BATTER TOPPING
| 1/3rd | cookie batter spread |
| 40g | coconut oil |
| 20g | agave syrup |
| 40g | coconut cream |
TOPPING
| Melted chocolate (50g chocolate, 2 tbsp coconut oil) | |
| Pistachios | |
| Dessicated coconut |
FOR THIS RECIPE, YOU CAN EITHER USE STORE BOUGHT COOKIE BATTER SPREAD LIKE @lotusbiscoffuk OR YOU CAN USE MY RECIPE (SEE STORIES FOR THE COOKIE RECIPE, AND COOKIE BATTER SPREAD RECIPES)
METHOD
- Melt the coconut oil and combine the base ingredients until a dough forms
- Press the dough into a baking tray or tin and freeze whilst you make the filling
- Mix the filling ingredients in a bowl until smooth and pour over the base and freeze for 4 hours
- Melt the coconut oil and mix the batter topping ingredients together until smooth
- Spread over the filling layer
- For the topping, melt the chocolate and coconut oil in a bain marie and pour over the batter topping layer
- Freeze for 30 minutes until solidified and then decorate with toppings of your choice. I made a melted peanut butter drizzle, and covered it with coconut and pistachios.