10 sugar-free biscuits (wholemeal or Pavesini type, either will do)
Iced coffee to taste (sweetened with erythritol or a liquid sweetener, if needed)
For the topping:
100g sugar-free dark chocolate
40ml milk (plant-based milk is also suitable)
Coconut flour for decoration (optional, but the result is impressive)
Preparation (broken down into several steps, but don’t worry: nothing complicated)
1. Prepare the coconut cream (approximately 10 minutes + cooling time )
In a small saucepan, whisk together the flour and dry erythritol.
Add a splash of milk to dissolve, then pour in the rest.
Cook over medium heat, stirring constantly, until thickened. This should take 5 to 7 minutes.
Once completely cooled (about 30 minutes), stir in the coconut flour and Greek yogurt. Mix until smooth and thick.
2. Preparing the Biscuit Base (5 minutes)
Brew some cold coffee (or use your morning coffee maker).
Sweeten if desired and quickly dip the biscuits, one at a time, just a light dip.
Arrange them in a single layer in the bottom of a small cake pan.
3. Assembling the Cake (5 minutes + chilling time)
Pour the cream over the biscuits.
Smooth the surface with a spatula.
Cover with plastic wrap and refrigerate for at least 1 hour to firm up.
4. Preparing the chocolate topping (5 minutes)
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