Salted Chocolate And Coconut Cake

Prep Time 20 minutes

Cook Time 1-2 hours to set

Servings 6-8

Ingredients

1 ½ cups of porridge oats


¼ cup of pistachios


¼ cup of cashews


200g 70% dark chocolate roughly chopped


1 x (400ml) can coconut cream


5 tbsp coconut oil (solid state)


6 tbsp honey


6 leaves gold gelatine (10g)


1/2 measuring cup coconut flakes (toasted) or desiccated coconut

1 tsp sea salt

Method

Grease and line a 20 cm (8 inch) cake tin around the bottom and sides with some baking paper.

Place the oats, and nuts into a food processor and blend until you have coarse crumbs then tip into a mixing bowl. Melt the coconut oil in a microwave for 45 seconds then add to the oats along with 3 tablespoons of honey and mix well. Push the oat mix firmly into the bottom of the lined cake tin and place in the fridge to chill whilst you make the mousse.

Add the gelatin sheets to a bowl of lukewarm water for 3-5 minutes until soft.

Gently warm the coconut cream in a pan then break up 150g of chocolate and start adding to the cream whilst stirring. Don’t allow the cream to boil. Keep stirring until all of the chocolate has melted then add the remaining honey and a generous pinch of salt.

Once the gelatin has softened add to a small pan and gently melt over a low heat, it will only take a few seconds to melt then stir into the chocolate cream.

Remove the cake tin from the fridge and pour the chocolate cream over the top of the oats. Give the dish one small tap on the bench to break any air bubbles that may have formed then sprinkle the coconut flakes over the top.

Return back to the fridge for an hour or two to set then just before you are ready to slice add an extra sprinkling of sea salt over the top along with some grated chocolate.