Biccy Boms Chocolate Loaf
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Prep: 20 minutes + 20 minutes
Cook: 20 minutes + 20 minutes
Total: 1 hour + 15 minutes
- 135g cashew butter (1/2 cup),250ml maple syrup (1 cup),50g coconut oil (melted, 1/4 cup),185ml almond milk (3/4 cup),30g cacao powder (1/4 cup),260g ground almonds (2 cups + 1/3 cup),105g oat flour (1 cup),30g coconut sugar (3 tbsp),2 tsp instant coffee powder,A pinch of salt
- 130g smooth nut butter (1/2 cup),8g cacao powder (1 tbsp),125ml maple syrup (1/2 cup),A pinch of salt
- 1 pack of Biccy Boms (6 Biccy Boms),1 pack of Nugglets (7 Nugglets),4 strawberries
Makes 10 slices.
Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
Whisk together the cashew butter, maple syrup, melted coconut oil and almond milk in a bowl.
Add the cacao powder, ground almonds, oat flour, coconut sugar, instant coffee powder and salt and whisk again until everything’s combined.
Pour you batter into a lined tin (20cm x 10cm) and bake in the middle of your oven for 35 minutes.
When your cake is done leave it too cool for 15 minutes. Then get it out of the tin and onto a plate.
Make your chocolate spread by mixing all of the ingredients (smooth nut butter, cacao powder, maple syrup and salt) in a bowl with a spoon.
Chop up your Biccy Boms, Nugglets and strawberries.
Spread your chocolate spread on top of the cake and sprinkle on your toppings.
Enjoy the cake straight away or leave it in an air-tight container in the fridge for up to 4 days.