• 6 egg whites
• 1 c sugar
• 200 g grated dark chocolate
• 200 g finely chopped walnuts
• 200 g finely chopped dates
• 300 ml cream, whipped
• Extra chocolate and walnuts to decorate

Preheat the oven to 180 C and prepare two 20 cm cake tins. Beat the egg whites and gradually add the sugar over about 10 minutes. Fold in the chocolate, walnuts and dates and then pour the mixture into the tins. Bake for about 30-35 mins. Cool and then join the two cakes together with half the whipped cream, using the rest to decorate the top along with the extra chocolate and walnuts.

• ½ c peanut butter
• 1 tin condensed milk
• 3 cup of long thread coconut

Mix all the ingredients together and place spoonfuls on a greased oven tray and bake at 190C until golden (about 15 mins).