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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Chocolate Biscuit Cake

Chocolate Biscuit Cake
Chocolate Biscuit Cake

I LOVE Chocolate Biscuit Cake! It was a childhood favourite of mine, so simple yet so delicious! This healthier version is just as simple to make and tastes so good. Like a traditional biscuit cake it takes a bit of time to set but it’s totally worth the wait.

Chocolate Biscuit Cake

Ingredients

Biscuit

  • 100g oats
  • 2 tbsp. maple syrup
  • 50g coconut oil
  • 40g ground almond

 

Chocolate

  • 250g medjool dates or regular dates (soaked in boiling water for 20 minutes then drained)
  • 400g dark chocolate
  • 6 tbsp. almond milk
Method
  1. Preheat the oven to 180°C.
  2. For the biscuit, mix all ingredients in a bowl and combine well. Place the biscuit mix on a tray and press to flatten. Bake in the oven for 12 minutes at 180°C.
  3. Once baked, leave to one side to cool.
  4. Next, melt the chocolate.
  5. In a mixing bowl add the soaked medjool dates, melted chocolate and almond milk. Blend until smooth (there will be small traces of date and that’s ok).
  6. Break up the biscuit into large chunks.
  7. Line a bread tin with parchment paper.
  8. Pour in the chocolate mix in sections adding the biscuit chunks and layering until the all the chocolate and biscuit is used.
  9. Place in the fridge or freezer to set, approx. 90 minutes.

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