Per torte (192g)
Calories 681, Fat 24g, Saturates 15g, Carbohydrate 116g, Sugars 99g, Fibre 3g, Protein 3.4g, Salt 0.23g
For the base, use a food processor to blend the Oreos to fine crumbs, then add the melted butter and mix well. Divide this mixture evenly between the cake tins and press down to form a base. Put the bases in the fridge to set whilst you make the topping.
For the topping, in a saucepan bring the coconut cream, maple syrup and mint to the boil. Once boiling, remove from the heat and leave for 30 minutes to infuse.
After the 30 minutes, discard the mint and bring the mixture to the boil again. Pour the hot liquid over the chocolate, and stir well until the chocolate is fully melted. Share the topping between the six bases, and then return the tortes to the fridge, to set overnight.
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