RICH TEA BISCUIT NO BAKE CAKE | BOLO DE BOLACHA

rich tea biscuits

🥗Healthier: digestive biscuits

💰Cheaper: tea biscuits

Digestive biscuits provide a similar texture with whole grain benefits.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

condensed milk

🥗Healthier: evaporated milk + sweetener

💰Cheaper: milk + sugar

This combination mimics the sweetness and creaminess of condensed milk.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar (chopped)

Dark chocolate has less sugar and can be more affordable.

Crush rich tea biscuits into fine crumbs using a food processor or by hand.

Melt butter in a saucepan over low heat until fully liquid.

Stir in condensed milk, cocoa powder, and vanilla extract until smooth.

Combine the biscuit crumbs with the chocolate mixture until evenly coated.

Fold in chocolate chips, nuts, and dried fruits until well distributed.

Line a cake tin with parchment paper for easy removal.

Press the biscuit mixture firmly into the lined cake tin to form an even layer.

Refrigerate the cake for at least 2 hours to set completely.

Once set, remove from the tin and slice into pieces.

Serve chilled or at room temperature as a delightful dessert.

Cooking Techniques

Spice Level:

Allergens