Lo corto en cubos y lo meto en la nevera: este ligero crumble de chocolate me salva en cada desayuno y merienda
Crumble de chocolate ligero: lo corté en cubos de brownie y lo metí en la nevera. Ahora es mi desayuno y merienda favoritos. ¡No puedo vivir sin él!
Light chocolate crumble: I cut it into brownie cubes and put it in the fridge. Now it's my favorite breakfast and afternoon snack. I can't live without it!
This light chocolate crumble has become my summer obsession. I make it every summer in just a few minutes, cut it into cubes, and refrigerate it. It's the perfect recipe for breakfast, a delicious snack, or even an irresistible dessert. Creamy, crunchy, and with a subtle coconut flavor, it's a recipe that, believe me, will win you over at first bite.
The base is made with crushed cocoa cookies and margarine, simple yet incredibly delicious, and the filling is light and fresh, made with whipped cream, Greek yogurt, and coconut flour, requiring no baking. A perfect combination of sweetness and lightness that makes every bite a guilt-free indulgence.
Light chocolate crumble: a quick and delicious recipe that will win anyone over!
In short, the best thing about this crumble, besides its delicious flavor, is that you can prepare it in advance, keep it in the refrigerator, and enjoy it whenever you want. If you want it to be even richer, add dark chocolate chips to the filling or sprinkle powdered sugar on top. So don't waste any time, put on your apron, and let's make it together! Believe me, it's worth it. Let's get started!
Preparation time: 20 minutes. Cooking time: 0 minutes.
Ingredients for the light chocolate crumble
26 cm rectangular mold
Base and cover
400g of cocoa biscuits
180 g of margarine
For the filling
- 450 ml fresh cream
- 3 tablespoons icing sugar
- 1 tablespoon vanilla extract
- 200 g Greek yogurt
- 3 tablespoons coconut flour
How to make light chocolate crumble
Begin by crushing the cocoa cookies into a fine powder. Melt the margarine and add it to the cookies, mixing until the mixture resembles coarse sand. Line the bottom of the pan with parchment paper and pour in half of the cookie mixture. Press down firmly with the back of a spoon or a glass until a firm crust forms. Refrigerate.
In a large bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Then, gently fold in the Greek yogurt, vanilla extract, and coconut flour, stirring from the bottom up to avoid deflating the mixture.
Once the cream is ready, pour it over the cookie base, smoothing it with a spatula, and cover it with the remaining crumbled cookie mixture, without pressing too hard. Refrigerate for at least 2 hours, then cut it into cubes or portions as desired and store them in the refrigerator to enjoy whenever you like, whether for breakfast, as a snack, or as dessert. Enjoy!