This coconut cake is delicious! The nutty buckwheat biscuit base, topped with the coconut in the middle and the chocolate ganache are divine. The recipe is sugar free, dairy free and gluten free, low in carb, rich in good fats and low in calories.
PREPARATION & COOKING TIME: 1hour
INGREDIENTS for 20 squares:
for the base:
90gr buckwheat flour
80gr coconut oil
30gr xylitol
for the coconut filling:
175ml coconut milk
50gr xylitol
50gr coconut oil
1 tablespoon psyllium husk
150gr desiccated coconut
for the ganache:
80gr coconut oil
60gr dark chocolate 70%
- preheat oven to 350F/180C
- start making the base by melting the coconut oil and xylitol together
- mix into the buckwheat and plain flour and place on a small rectangular baking tray that you lined up with baking paper.
- you will need to distribute the mixture with the back of the spoon until you get a smooth even mixture.
- cook in the oven for 15mins, until light golden and then let it cool for a bit
- while the base is cooking prepare the coconut filling, by heating the coconut milk, xylitol and coconut oil in a pan.
- remove from the heat, when the coconut oil is melted
- in a large bowl mix together the desiccated coconut and psyllium husk and stir the coconut fluid into the desiccated coconut mix. let it cool a bit
- now place the coconut filling on top of the base and place in fridge for 1 hour
- lastly prepare the ganache by melting in a pan the chocolate and coconut oil and then pour on top of the coconut filling (after it has been in the fridge for an hour) and refrigerate for another hour
- cut into 20 squares and then keep in the fridge, until you serve
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 174.0 |
fat | 16.1 |
of which saturated | 14.1 |
carbohydrates | 9.1 |
of which sugars | 1.6 |
fibre | 2.5 |
protein | 1.6 |
salt | 0.0 |
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