Makes approximately 30 pieces, 3 servings per person,
Prep Time20 minutesmins
Refrigerate3 hourshrs
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: no bake desserts
Servings: 10people
Author: Hani
Ingredients
Chocolate Layer
2pkgchocolate crackers(300grams)
6tbspcoconut oil
2/3cuphot coffee
3/4cuppowdered sugar
3tbspcocoa powder
1/2tspChocolate Liquer
Coconut Filling
3cupsunsweetened desiccated coconut
5tbspcoconut oil
9 -10tbspAgave Nectar/Honey
1/2tspVanilla extract
Fruit Fillling
raspberries
strawberries
mango
kiwifruit
Instructions
Chocolate Layer
Process crackers into a chopper until you have fine crumbs.
Dump chocolate cookie crumbs into a bowl.
Into a hot coffee wisk powdered sugar, coconut oil, whisk well. Coconut oil should melt a result of the hot coffee, add cocoa powder and liqueur, if using.
Pour about ½ of the hot mixture into the cookie crumbs. Stir with spatula. Add remaining hot liquid. Cover and let cool to room temperature.
Coconut Filling
Wash the chopper and process desiccated coconut with coconut oil, add Agave Nectar and vanilla extract and process again for about 5-10 seconds.
Assembly
Measure about 1 cup of chocolate dough, shape into a 6 inch log. Onto your work surface put down a piece of plastic wrap. Using a silicone rolling pin roll the chocolate dough into a rectangle. Using a ruler measure it out and trim it to 8 (20cm) inch by 7 inchs(17 cm).
Spread the coconut filling in the center, leaving about an inch on each bottom and top end empty. Layer fruit in the center line. Lift the plastic wrap and fold the chocolate layer over the fruit filling, carefully but firmly press it with your fingers, and tuck it in. Once you have the fruit layer tucked in continue rolling for one more turn and roll should be finished.
At this stage it is soft, don’t try to slice it yet. Wrap it in a a plastic wrap and refrigerate for 6 hours.
Unwrap it and slice it with a sharp serrated knife. Work slowly. Store in the fridge layered between sheets of parchment for up to 3 days.