- 2 packets (200g) Gandour biscuits or any biscuits you want
- 3 tbsp cocoa powder
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1/4 cup melted chocolate of choice
- 4 tbsp coconut oil melted
- 2 tbsp sugar or sweetener optional
- 2-3 tbsp water or as needed
- 3 cups shredded coconut
- 2 tbsp coconut oil melted
- 1-2 tbsp honey or maple syrup
- 1/4 cup water
- 1/2 cup dark chocolate
- 1/2 cup full fat coconut milk
- 1/4 cup water
- 2 tbsp cornstarch
- In your food processor, process the Gandour biscuits until fine crumbs. Add the cocoa powder, vanilla and salt, process until combined. If you don't have a food processor, you can crash the biscuits by hand or put them in Ziploc bag and crash them.
- Transfer mixture to a bowl, add the melted chocolate and coconut oil and combine with a spoon. Add water 1 tbsp at a time just until mixture comes together.
- Pres firmly in a cheesecake pan and refrigerate while you make the rest.
- In your food processor, combine all coconut layer ingredients and process until a sticky mixture forms.
- Pour over the bottom layer and firmly press down with the back of a spoon. Refrigerate while you make the ganache.
- In a small bowl, combine water with cornstarch until no lumps remain. Set aside.
- In a saucepan on medium heat, combine the chocolate and coconut milk. Stir until chocolate is melted. Add the water-cornstarch mixture and stir constantly until mixture thickens. Take off heat and immediately pour over the coconut layer evenly. Refrigerate for at least 1 hour before slicing.
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