PREPARATION

Into a small pot add the coconut oil, coconut milk, cocoa powder, ouzo, dark chocolate isostevia® and liquid sweetener isostevia® Heat at a low temperature and mix with a whisk. Continue mixing to allow the chocolate and coconut oil to melt. The ingredients will combine giving you a thick chocolate mixture.

Now add the oatmeal cookies and nuts. Use a spoon to mix, until finely combined. The result must be a fine and homogeneous mixture.

Use a stainless steel base or bowl. Cover the inner part with a kitchen wrap. This will help you unmold the cake, after refrigerating it. Pour the mixture in the mold using a spoon, to press on it so as no bubbles are formed. Cover the surface with kitchen wrap. Refrigerate. Allow to sit in fridge overnight and unmold in the morning. Remove the wrap and now add the dark chocolate isostevia®.

Do this by double boiling the chocolate and adding the orange zest. Use a spoon to cover the chocolate salami.
Finally add the pistachio nuts to decorate it and give it a unique taste. Place in fridge again, allowing the chocolate to harden. The longer it stays in the fridge, the stronger the taste and aroma will be.