Feb 28
Easy No-Bake Chocolate Biscuit Bars-Quick Dessert
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Easy No-Bake Chocolate Biscuit Bars-Quick Dessert
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Easy No-Bake Chocolate Biscuit Bars - Quick Treat
How to make a biscuit cake in ten minutes
Cold Biscuit Cake is the perfect dessert for anyone looking for an easy, quick, and delicious dessert. Try preparing it today and enjoy its delicious taste! In this video, we will make a cold biscuit cake in ten minutes. An easy and delicious dessert - Ten-minute biscuit cake is a distinctive dessert that is considered one of the most famous Arabic sweets. It is easy to prepare without the need for an oven, which makes it an ideal choice for anyone. Looking for a quick and easy dessert. Try with me how to make a biscuit cake in ten minutes.
The No Bake Chocolate Biscuit Cake is a dessert that has been around for quite some time and is a beloved treat for many people. Most of us have probably enjoyed it since childhood, in various shapes and forms. It is a rich and chocolaty dessert that is made by crushing biscuits, adding chocolate syrup, and toasted nuts, which results in a delectable and irresistible dessert that is hard not to fall in love with. The No Bake Chocolate Biscuit Cake is a popular dessert that is loved by many due to its rich and chocolaty taste and its simple yet delicious recipe. It is perfect for those who want to make a dessert quickly and easily without having to bake it. So, if you're a fan of chocolate and biscuits, then you should definitely give this dessert a try and see why it is such a popular treat!
Here is a simple and delicious vegan cream biscuit cake recipe:
Ingredients:
1 and 1/2 cups crushed vegan biscuits (such as Digestive or graham crackers)
1/4 cup melted vegan butter or coconut oil
1 can of full-fat coconut milk (refrigerated overnight)
2 tablespoons sugar
1 teaspoon vanilla extract
Fresh fruit (optional, for garnish)
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, mix together the crushed vegan biscuits and melted vegan butter or coconut oil.
Press the mixture into a 9-inch (23 cm) springform pan, evenly covering the bottom and sides of the pan. Bake for 10 minutes.
Remove the can of coconut milk from the refrigerator and open it. Scoop the solidified cream into a large bowl, leaving behind the liquid.
Add the sugar and vanilla extract to the coconut cream, and using an electric mixer, beat until soft peaks form.
Spoon the mixture over the biscuit base, spreading it evenly.
Refrigerate the cake for at least 2 hours or until firm.
When ready to serve, remove the cake from the pan and garnish with fresh fruit, if desired.
Enjoy your delicious vegan cream biscuit cake! The creamy, sweet filling and crunchy biscuit base make for a perfect combination. This cake is perfect for special occasions, or as a sweet treat any time.
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