Ingredients for 4 servings:
For the dough:
- 150 g Bake-Free sweet & savoury biscuits flour mixture
- 45 g sweetener
- 10 g organic cocoa powder
- quarter packet of baking powder (3 g)
- 18 g coconut oil
- 115 g water
- 1 tablespoon rum aroma
For the cream:
- 200 g coconut cream
- 400 g sugar-free almond drink
- 200 g sugar-free coconut yogurt
- 200 g shredded coconut
- 150 g sweetener
- 60 g tapioca starch
- coconut and/or vanilla flavor
- 15 g freshly squeezed lemon juice (optional)
- cocoa powder
- strawberry
Preparation:
Mix the ingredients for dough and let it rest for 5 minutes. Roll it out on silicone baking paper to a of half a centimeter thick sheet (approx. 24x24 cm, no smaller than this). Prick it with a fork and on a baking sheet lined with baking paper, bake in a preheated oven at 180 degrees celsius for 10 minutes. Mix the ingredients for the cream and bring it to a boil, while stirring constantly (be really careful, because it can burn easily). As soon as it has cooled, layer it in glasses with the cake sheet torn into pieces and sliced strawberries. Cocoa powder can be sprinkled between the layers.
