Chocolate Cinnamon Goodness

You can always just buy peeled almonds and chop them up, but then you’re no fun and you’re missing out on the joy of almond skin popping. Blitz your digestives in a food processor or get a sandwich bag, put your biscuits in it, seal it, and pound away your rage.

Add your cinnamon and your butter.

Place your biscuit mix in a tart or springform tin and press down firmly into the bottom and sides of the tin. Pack it. Tightly.

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.

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.

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 and serving.