Double chocolate crunch pie

Leftover chocolate eggs? I envy you.

But also, you should definitely make this super easy and delicious double chocolate crunch pie! 😋

The crust is made with Digestive cookies (but any cookie will do) while the filling is made with chocolate, coconut milk and Kellogg's Coco Pops.

It's a no bake dessert and it takes literally 10 minutes to put it together. Well, then you need to wait for at least 4 hours to let it set but I bet you can handle it 😂

Long story short you can check out how I made it in the section below. Give it a try!

INGREDIENTS:

--- DIGESTIVE CRUST ---

• 300g Digestive Cookies

• 100g melted butter*

--- FILLING ---

• 300g coconut milk*

• 300g dark chocolate

• 1/2 teaspoon vanilla extract (optional)

• pinch of salt

--- CRUNCHY TOPPING ---

• 140g milk chocolate*

• 100g coconut milk

• 55g Kellogg's Coco Pops

DIRECTIONS:

1. Put Digestive cookies in a food processor and pulse a few times until they turn into cookie powder.

2. Melt butter in the microwave or on a double boiler and oil with a brush the inside of a 20cm tart pan.

3. In a bowl mix together melted butter and cookie powder until you get the consistency of wet sand; press this mixture into the bottom of the pan to create the crust.

4. Let it rest in the fridge while preparing the filling.

5. In a bowl break the dark chocolate into pieces, pour in the coconut milk, vanilla extract, pinch of salt and melt everything together on a double boiler.

6. Let it cool for 5 minutes and then pour it on top of the cookie crust.

7. Put it back in the fridge to rest for half an hour.

8. In the meantime prepare the crunchy topping: in a bowl break the milk chocolate into pieces, pour in the coconut milk and melt everything together on a double boiler.

9. Wait for this chocolate mixture to cool down a bit and then pour it into a bowl with Kellogg's Coco Pops. Mix to combine.

10. Transfer this topping on top of the chilled chocolate filling and put it back in the fridge for at least 4 hours before serving.

11. Enjoy :)

RECIPE NOTES:

• You can use melted coconut oil instead of butter.

• Canned coconut milk, when refrigerated, usually has a liquid and solid part. Mix these two parts before melting it with the chocolate.

• You can of course use all dark chocolate instead of milk chocolate, it will be super delicious anyway.

RECIPE CARD:

If you make it let me know! :)