If you’re looking for a sweet and indulgent dessert that’s also gluten and dairy-free, our Cookies & Cream Dessert Jar is the perfect choice. Layered with crushed Leda Choculence and Minton biscuits, and topped with a homemade chocolate sauce, this dessert is sure to satisfy your cravings. It’s easy to make, and can be easily halved for a single serving.
In this recipe, we use chilled coconut cream to make a fluffy and creamy filling that’s sweetened with coconut sugar and flavoured with vanilla extract. The chocolate sauce is also easy to make, using just two ingredients: 70% dark chocolate and coconut milk. When combined with the crushed biscuits and whipped coconut cream, the result is a decadent and delicious dessert that’s perfect for any occasion.

Ingredients
400mL Coconut cream, chilled in the fridge overnight
1 Tbsp Coconut sugar
1 Tsp Vanilla extract
4 Leda Choculence Biscuits, roughly chopped
4 Leda Minton biscuits, roughly chopped

Chocolate sauce
100g 70% Dark chocolate, roughly chopped (ensure dairy free)
130g Coconut milk

Method
Heat the coconut milk over low heat until it nears the boil. Add the chocolate, stirring constantly with a whisk to melt the chocolate.

Remove the hardened coconut cream from the tin and add it to a bench mixer fitted with a whisk attachment. Save the liquid for another recipe. Beat on high for 1 minute.
Add coconut sugar and vanilla extract and continue beating for another 2 mins.

In a jar, layer Leda Choculence crumbs, chocolate sauce and whipped coconut cream ending with coconut cream on top.
Repeat in another jar using the prepared Leda Minton biscuits.

Makes 2 large desserts or 4 smaller serves.
GF, DF, V