Vegan chocolate biscuit cake

Who says that delicious sweets can't be made during fasting? Today, I will share with you an enticing recipe for a cookie and chocolate cake, perfect for satisfying your sweet tooth without compromising dietary traditions. This cake is also known as Rocky Road Cake and is a savory combination of cookies, chocolate, nuts, dried fruits, and marshmallows. I have reinvented it into a vegan and sugar-free version, yet just as delicious. Let's discover together how to prepare it!

Preparation time:
- Active time: 30 minutes
- Cooling time: at least 4 hours (ideally overnight)
- Total time: 4 hours and 30 minutes
- Servings: 10

Ingredients:
- 200 g cookies (choose a dairy-free option)
- 200 g dark chocolate (70% cocoa)
- 100 g coconut butter
- 1/2 cup soy milk
- 2 tablespoons honey (or agave syrup for a vegan option)
- 50 g candied melon
- 60 g roasted and peeled hazelnuts
- 50 g candied apricots
- 50 g coconut
- 2 tablespoons cocoa powder

A brief history of the recipe:
The Rocky Road cake became popular among sweet lovers due to its combination of textures and rich flavor. Over time, it has evolved and been adapted into various versions, but its essence remains the same: the joy of enjoying a rich and comforting dessert. The version we will prepare today is a healthy reinterpretation that combines natural and nutrient-rich ingredients.

Step 1: Preparing the ingredients
The first step in preparing this delicious cake is to ensure that all the ingredients are at hand.

1. Cookies - Break the cookies into smaller pieces so they integrate well into the mixture. They don't need to be very uniform; this will add a rustic look to the cake.

2. Nuts - Roughly chop the nuts to add a crunchy texture and delicious flavor. If you can lightly roast them, you will enhance their aroma even more.

3. Candied fruits - Cut the candied melon and apricots into small pieces to distribute them evenly in the mixture.

Step 2: Preparing the mixture
Now that the ingredients are ready, let's focus on the main mixture.

1. Melting the ingredients - In a heavy-bottomed pot, add the soy milk, coconut butter, honey (or agave syrup), and dark chocolate, cut into small pieces. Place the pot over low heat and stir constantly until everything melts nicely and becomes creamy. A useful tip: the chocolate will melt faster if you cut it into small pieces.

2. Combining the ingredients - Once the mixture is homogeneous, take it off the heat and add the dry ingredients - cookies, nuts, candied fruits, coconut, and cocoa. Mix well, ensuring that all ingredients are well incorporated. If the mixture seems too dry, feel free to add a little soy milk to achieve the desired consistency.

Step 3: Baking
1. Preparing the pan - Line a small loaf pan (17.5 cm x 7 cm) with aluminum foil, leaving the edges to extend slightly over the pan; this will make it easier to remove the cake once it has cooled.

2. Pouring the mixture - Pour the mixture into the pan and level the surface with a spatula. Make sure it is evenly spread.

3. Cooling - Cover the cake with aluminum foil and refrigerate. Ideally, let it sit overnight, but if you're impatient, at least 4 hours will be sufficient for it to set.

Step 4: Serving
Once the cake has cooled and set, it's time to slice it. Use a sharp knife to cut into pieces of your desired size. Serve with great appetite! It's a perfect cake for a party, a gathering with friends, or simply to indulge on an ordinary day.

Serving suggestions and variations
The cake can be served plain or alongside a vegan chocolate sauce, plant-based ice cream, or even with a scoop of soy yogurt for a pleasant contrast. You can also experiment with different ingredients. For example, replace the hazelnuts with walnuts or add pieces of dehydrated banana for a different flavor.

Nutritional benefits
This cake is not only delicious but also packed with nutrients. The cookies provide carbohydrates for energy, dark chocolate is rich in antioxidants, and the candied fruits and nuts bring essential vitamins and minerals. Additionally, coconut butter contains beneficial fatty acids that contribute to cardiovascular health.

Frequently asked questions
1. Can I replace the cookies with a gluten-free option? Yes, there are gluten-free cookies that can be successfully used.
2. Can I use another type of plant-based milk? Absolutely! Almond or oat milk are excellent choices.
3. How long can the cake be stored? It can be kept in the fridge for up to a week, but it's so delicious that you'll likely finish it much sooner!

Conclusion
This cookie and chocolate cake for fasting is an excellent choice for anyone looking to indulge in a healthy and tasty dessert. Share this recipe with friends and family and enjoy a sweet moment without regrets. I can't wait to hear how your cake turned out! Enjoy!