Funny the magazines you find recipes in… this one comes from our motor vehicle club’s magazine The Road Ahead.

It is vegan as well as gluten free.

The chocolate is silky smooth  and gets a thumbs up from all the family.

Most definitely not suitable for a school lunch box, they present beautifully for most occasions.

Ingredients

60 g cashew nuts

90 g rice flour

45 g raw cane sugar

pinch of salt

75 g dairy-free margarine (I used dairy margarine)

225 g dark chocolate

300 ml coconut milk

toasted coconut

Method

Blend the cashews in a food processor until finely chopped.

Mix with the rice flour, salt and sugar.

Rub in the margarine until it forms a soft dough.

Press into 18 cm round cake tin and bake for 20 minutes at 170 degrees C. (I used muffin tins with paper cases and baked at 15 – 20 minutes)

Allow to cool.

Melt the chocolate with the coconut milk, stirring continuously until well combined.

Spoon over the cake base and top with toasted coconut.

Allow to cool before refrigerating.

(from The Road Ahead: titbitsccatering.co.uk)