Ingredients Jump to Instructions ↓

  1. 1 can of condensed milk

  2. 1 teaspoon of cocoa powder

  3. Half a pack of digestive biscuits (graham crackers)

  4. 1 teaspoon of cinnamon

  5. 60 grams of butter

  6. Around 12-15 almonds, blanched, peeled and roughly chopped

Instructions Jump to Ingredients ↑

  1. Blitz your digestives in a food processor or get a sandwich bag, put your biscuits in it, seal it, and pound away your rage.

  2. Add your cinnamon and your butter.

  3. Place your biscuit mix in a tart or springform tin and press down firmly into the bottom and sides of tin. Pack it tightly. You don’t want a loose base.

  4. Now, refrigerate your base for 15 minutes. In the meantime, get a saucepan. Pour one can of condensed milk into your saucepan and put it on low heat for a few minutes–I didn’t time it so maybe 2-4 minutes. Don’t let it boil.

  5. Add 1 teaspoon of cocoa powder and whisk away until it’s super smooth with no lumps, clumps and unsightly bumps. Turn off the heat and add the almonds, now all chopped, into your chocolate condensed milk goodness. Stir. Mix until it’s all combined.

  6. Take the biscuit base out of the fridge and pour your liquid mixture all over it until it’s uniform and touching the edges. Put it back in the fridge and leave it for at least an hour to an hour and a half before slicing, serving, sighing and smiling.

  7. Review & Rate


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