Combine the dry ingredients in a bowl, then in a separate bowl combine the melted butter and beaten egg. Combine the wet ingredients with the dry mix.
Then work the mixture with the back of the spoon and press into the lined cake tin.
Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool. Keep the base in the lined tin.
Prepare the Filling
Combine the yoghurt, coconut, peppermint essence and icing into a bowl. Whisk together to ensure that the icing is dissolved into the mix.
Stir in the melted coconut oil and combine well. As this mix cools, it will firm up. If it's too runny, just pop the mix into the fridge (the coconut oil will start to solidify)
Spread this mix on top of the chocolate cookie base evenly and allow to set in the fridge for a minimum of 1 hour, before pouring on the melted chocolate topping.
Topping & Serving
Melt the choc chips in a microwave-safe bowl.
Remove the slice from the fridge and pour over the melted chocolate. Spread evenly to cover the top.
Will keep in the fridge for up to a week. Can be frozen for up to 1 month. When needed, allow thawing in the fridge to soften.
You can also melt 100g of your favourite dark chocolate if you don't have our choc chips handy 😉
To avoid the top from cracking either mix 2T of cream into the melted chocolate as then it doesn't set rock hard - it's more a ganache style soft chocolate. Or, have a jug of boiling water to dip the knife into before each cut - the hot knife melts the chocolate a bit as you slice.