Chocolate Biscuit Cake (Arrowroot) | No Egg | No Bake | No Flour | No Cream | No Beater

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate with lower sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often less expensive and widely available

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Corn syrup is a more affordable alternative for sweetness

chocolate biscuits

🥗Healthier: whole grain biscuits

💰Cheaper: digestive biscuits

Digestive biscuits are often cheaper and still provide a good texture

Melt dark compound and butter together in a bowl over simmering water until smooth.

Stir in cocoa powder until well combined.

Remove from heat and allow to cool slightly.

Crush arrowroot biscuits into small pieces and add to the chocolate mixture.

Fold in cashews until evenly coated.

Line a cake tin with parchment paper for easy removal.

Pour the mixture into the prepared tin and press down firmly to compact.

Refrigerate for at least 4 hours or until set.

Once set, remove from the tin and peel away the parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens