The most-loved Easter treat in a giant cake form! This Giant Chocolate Crispy Cake is fun, quick and easy to make with lots of dark chocolate and decorated with dark chocolate mini eggs. This is great to make with little ones for Easter and is filled with a creamy, smooth and delicious no-bake cheesecake filling – plus this dessert is vegan, gluten-free and nut-free.
By Nourishing Amy
Giant Chocolate Crispy Cake
Prep Time: 20 minutes
Serves: 10-12 People
Ingredients
For the Crispy Cake
2 Divine Chocolate 70% Dark bars (or similar)
⅔ cup runny, smooth peanut butter or tahini
⅓ cup coconut oil
⅔ cup coconut cream*
2 tbsp maple syrup
3-4 cups crisped rice cereal
For the Filling**
⅓ cup vegan cream cheese
¼ cup thick coconut yoghurt
2 tbsp vegan vanilla protein powder
2 tbsp plant-based milk
Divine Dark Chocolate Mini Eggs
Sprinkles
Method
Step 1
Line the base and sides of an 8-inch round cake pan (ideally with a loose-bottom) with parchment paper.
Step 2
For the chocolate mix: chop the chocolate small and add to a heatproof bowl with the peanut butter or tahini and coconut oil. Melt until smooth and glossy, either over a bain-marie or in the microwave. Now spoon in the coconut cream and maple syrup and stir until fully incorporated.
Step 3
To make the cake: add in the crisped cereal and stir well. Pour into the pan and press down firmly to make a thick tart case. Once shaped, you can cover with clingfilm and place a small plate in the middle to hold the indent shape for the filling.
Step 4
Chill in the fridge for 2-3 hours or overnight.
Step 5
Make the filling: whisk together all the ingredients till smooth.
Step 6
To serve: remove the crispy cake from the fridge and slide out of the pan. Place on a serving plate and fill the middle with the cheesecake mix. Decorate with dark chocolate mini eggs and sprinkles.
Step 7
To serve: use a warmed, sharp knife (run the knife under hot water and wipe dry) to slice into pieces and enjoy straight away.
Step 8
To store: keep covered in the fridge for 3-5 days.
Step 9
*chill a can of full-fat coconut milk in the fridge overnight and then scoop off the solid “cream” part for the recipe. save the rest for curries, smoothies etc. **or you can fill the crispy cake with dairy-free whipping cream
