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.

Serves 1 cake

Cooks in 30+ Minutes



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



  • 250g medjool dates or regular dates (soaked in boiling water for 20 minutes then drained)
  • 400g dark chocolate
  • 6 tbsp. almond milk


  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.