Imagine a decadent chocolate dessert that requires zero baking, takes just 20 minutes to prepare, and satisfies your sweet tooth without any guilt. This No Bake Vegan Chocolate Biscuit Cake is about to become your new obsession - a creamy, rich, and absolutely irresistible treat that proves vegan desserts can be mind-blowingly delicious. Whether you're a committed plant-based foodie or just looking for a quick and impressive dessert, this recipe will transform your kitchen into a chocolate lover's paradise!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 packet digestive biscuits, crushed
- 1 cup dark chocolate, melted
- ½ cup coconut cream
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare your workspace by lining a 8-inch square baking pan with parchment paper, allowing some overhang for easy removal later.
- Place digestive biscuits in a food processor and pulse until they are finely crushed into uniform crumbs. If you don't have a food processor, place biscuits in a sealed plastic bag and crush using a rolling pin.
- In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring between each interval to ensure smooth, even melting. Alternatively, use a double boiler method.
- In a separate mixing bowl, combine coconut cream, maple syrup, vanilla extract, and a pinch of salt. Whisk these ingredients until they are well incorporated and smooth.
- Pour the melted chocolate into the coconut cream mixture and stir thoroughly until you achieve a glossy, uniform chocolate mixture.
- Add the crushed digestive biscuit crumbs to the chocolate mixture, folding gently but completely to ensure all crumbs are evenly coated.
- Transfer the mixture into the prepared baking pan, pressing down firmly and evenly with a spatula to create a compact layer.
- Refrigerate the cake for at least 2-3 hours, or preferably overnight, to allow it to set completely.
- Once set, lift the cake out of the pan using the parchment paper overhang and slice into squares.
- Serve chilled and store any remaining cake in an airtight container in the refrigerator for up to 5 days.
Tips
- Chocolate Quality Matters: Use high-quality dark chocolate with at least 70% cocoa for the most intense and rich flavor.
- Crushing Technique: For the most uniform biscuit crumbs, use a food processor. If not available, place biscuits in a sealed bag and crush with a rolling pin, ensuring no large chunks remain.
- Melting Chocolate Like a Pro: Melt chocolate slowly and carefully. Use 30-second microwave intervals or a double boiler to prevent burning.
- Consistency is Key: When mixing chocolate and coconut cream, stir until you achieve a glossy, smooth texture.
- Chilling Time: Be patient! Allow the cake to set completely in the refrigerator for at least 2-3 hours, preferably overnight, for the best texture.
- Storage Hack: This cake keeps well in an airtight container in the refrigerator for up to 5 days, making it perfect for make-ahead desserts.
- Serving Suggestion: Let the cake sit at room temperature for 5-10 minutes before serving for the most luxurious, melt-in-your-mouth experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 3g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
