Chocolate biscuit cake
Prep time
Total time
Author: EnHealthy
Chocolate biscuit cake
  • 1600gr sugar free digestive biscuits
  • 2 cups 200 gr cacao
  • 4 tins (1600 gr) full fat coconut milk
  • ⅔ cup (200 gr) honey
Chocolate Topping
  • 1 tin full fat coconut milk (400 gr), chilled overnight in the refrigerator
  • 2 tablespoons cacao
  • 2 tablespoons honey
Coconut cream Topping
  • 1 tin full fat coconut milk (400 gr), chilled overnight in the refrigerator
  • 1 tablespoon honey
  • 500 gr fresh strawberries for decoration
Chocolate biscuit cake
  1. Break the biscuits with your hands and add them to a bowl, add cacao and mix with a spatula.
  2. In another bowl add coconut milk, honey and mix well with a spoon until well combined.
  3. Add the wet mixture in the dry mixture and mix well with a spatula until all of the ingredients are completely combined.
  4. Add the mixture to a round 18 cm pan and refrigerate for 1 hour.
  5. When ready, take out the cake from the pan and prepare the chocolate & coconut cream topping.
Chocolate Topping & Coconut cream Topping
  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
  2. Remove the coconut milk or cream from the fridge, remove the lid.
  3. Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies or cooking rice etc]
  4. Place thick cream in a mixing bowl.
  5. Stir for 30 seconds with a Balloon whisk until smooth and creamy.
  6. Then add cacao and honey and mix until creamy and smooth - about 1 minute. Set aside.
  7. Taste and adjust sweetness as needed.
  8. Follow the same procedure for the Coconut cream topping.
  9. Spread over the chocolate topping first, then the coconut cream topping, decorated with fresh strawberries.
8-10 servings
(In the picture above the recipe of the chocolate cake is doubled)
Recipe by - Delicious & Nutritious at