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Chocolate "Biscuit" Cake


For the Biscuit:

- 250g ground almonds

- 60ml coconut oil (melted)

- 60ml honey (melted)

- Pinch of Himalayan Pink Salt

For The Chocolate:

- 150g nut butter

- 150g dark chocolate

- Handful of chopped roasted hazelnuts

- 1 tbsp coconut oil


- Combine all of the biscuit ingredients, mixing well.

- Press this mixture tightly in a parchment lined baking tray.

- Bake @ 180dg for 15 minutes (until golden & crisp)

- Allow to cool completely.

- In a saucepan, over a low heat, melt the dark chocolate, nut butter & coconut oil.

- Whisk until smooth, and remove from the heat.

- Add the chopped hazelnuts.

- Break up the cooled biscuit into small chunks & add to the chocolate mixture.

- Pour into the lined baking tray, spreading it out evenly.

- Place in the freezer for 1 hour.

- Store in fridge to enjoy.

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