Cookie cake "cold dog"

• 300g coconut oil
• 200g Organic Janosch Panama Joy - Chocolate Drink from Frusano
• 3 eggs
• 2 packages Organic Spelt Butter Biscuits from Frusano

1. Melt the coconut oil in a pot and let cool until lukewarm
2. With a hand mixer, mix the Organic Janosch Panama Joy – Chocolate Drink from Frusano and eggs into the coconut oil until smooth.
3. Line a loaf pan with plastic wrap.  Spread a layer of the cocoa mixture into the form and then add a layer of organic spelt butter biscuits from Frusano.  Continue, alternating layers, until all the ingredients have been used.  Finish with a layer of the cocoa mixture and allow the cake to harden in the refrigerator for at least 3 hours.
4. To serve, take the cookie cake out of the loaf pan and remove the plastic wrap before cutting into slices.