This winning recipe from the 2014 Tropical Wholefoods recipe competion, submitted by Debbie Cassar Wheelen, ticks all the boxes. The sweet and sticky cake is unbaked and covered with a sinfully crunchy topping of chocolate and coconut. It's rich enough to serve 8-10 people with small slices, but good enough to keep all to yourself. It does need to be frozen overnight and thawed in the fridge for 3 hours before serving, but it is worth the wait.
1 cup Tropical Wholefoods Fairtrade Organic dried pineapple
2 cups oats
1 cup ground almonds
1 lemon squeezed
pince salt
pinch cinnamon
4 tbsp honey or maple syrup
6 tbsp sunflower oil
4 tbsp carob syrup
coconut flakes
Topping:
6 tbsp sunflower oil
1 1/2 tbsp margarine
185g dark chocolate
pinch salt
1 cup coconut flakes
1. Put pineapple, oats, almonds and squeezed lemon into food processor on high speed until well blended.
2. Add oil, honey or syrup, cinnamon, salt and re-mix in food processor until fully blended creating a sticky mixture.
3. Place into a silicone cake shape, press mixture down tightly and add a layer of coconut flakes onto the top.
4. Put all topping ingredients into a saucepan and melt down.
5. Pour topping onto the cake mixture.
6. Add a top layer of coconut flakes and place cake into freezer overnight.
7. Bring out of freezer and place into fridge 3 hours before serving.
Ingredients
Method