- 1/2 a gigantic avocado
- 1/2 a can of coconut cream (~7oz)
- 2 bars(~7oz) dark choc (~70%)
- 2 cups of gingersnaps
- vegan margarine, 4 tbsp (3 tbsp for base, 1 for choc mix)
- chopped chocolate chips, 1tbsp
- chopped little crystallized ginger bits, 2 tbsp
Refrigerate your coconut cream for about an hour.
Line cake tins with wax paper for easy removal.
Take your gingersnaps and crumble them up with 3 tbsp of vegan marg and then press into your cake pan. Bake on 350 for 10 minutes. Take out and let rest.
Chop up your crystallized ginger and choc chips into very tiny little pieces.
Take out cooled coconut cream and beat for about 7 minutes.
Mush up your avocado and then add in a drop or two of vanilla essence. Melt chocolate with tbsp of veg marg in microwave or double boiler. Add melted choc to avocado and blend in until fully incorporated and there are no avocado bits. Mix in choc and ginger pieces. Fold in whisked coconut cream. Put into cake tins, smooth out and let set in fridge for around 2 hours.