Ingredients:
For the biscuits:
- 250 g Bake-Free Sweet & Savoury biscuits flour mixture
- 90 g erythritol
- 180 g of water
- 1 teaspoon of vanilla extract or ground vanilla
- 160 g erythritol powder
- 20 g organic cocoa powder
- 40 g flaxseed flour
- 280 g warm water
- rum aroma to taste
- 50 g of shredded coconut
- 60 g coconut oil
- 1 bar of free-from vegan dark chocolate (75 g)
- 2 tablespoons of coconut oil (16 g)
Preparation:
For the biscuits mix the ingredients and let them rest for 5 minutes, then shape them into balls and press them onto a baking sheet lined with silicone baking paper. You don't have to make them pretty, because we'll them after they are baked anyway. Bake in a preheated oven at 180 degrees celsius for 10-15 minutes on conventional top and bottom setting. Leave to cool and crush them. Mix all the ingredients with the crushed biscuits and flatten them into a baking tray lined with baking paper (I used a 24x24 cm one). Melt the chocolate with the oil over steam and drizzle it over the top, then spread it evenly. Refrigerate for a few hours, then slice.
