400g dark chocolate
8 cardamom pods, seeds ground to a powder using a pestle and mortar
120g double cream
200g natural yogurt
160g coconut cream
50ml strong black coffee, cooled
3 tbsp maple syrup
150g shortbread, broken into bite-sized pieces
80g glacé cherries
Melt the chocolate in a bowl set over a pan of just simmering water, stirring occasionally until smooth. Stir in the ground cardamom.
Whip the cream to soft peaks, then fold through the yogurt, coconut cream, coffee and maple syrup. Mix in the biscuits and cherries (it might seize a bit, but don’t worry). Fold through the chocolate until well incorporated (this may take a couple of mins – I like to use a silicone spatula). Pour the mixture into a lined 900g loaf tin, and cover and chill in the fridge for at least 3 hrs. Cut into slices and serve.