Chocolate, Nut and Cherry Fridge Cake

Nākd

Vegan fridge cake

Easy, delectable and gluten free!

  1. 2 x 130g bags Nākd Cocoa Delight Fruit & Nut Bits
  2. 75g dairy free soya spread
  3. 75g vegan dark chocolate, broken into pieces
  4. 1 tablespoon fruit syrup
  5. 175g gluten, wheat and dairy free digestive
  6. biscuits, roughly broken into small pieces
  7. 100g whole shelled pistachios
  8. 100g whole almonds, roughly chopped
  9. 75g glacé cherries, halved
  10. 2 x 25 g packs Nākd Cherry Infused Raisins

Makes: about 24 squares

Preparation time: 15 minutes, plus 2 hours setting time

  • Line the base of a 18cm square cake tin with baking paper
  • Place the Nākd Cocoa Delight Bits, dairy free spread, chocolate and syrup in a medium pan, heat gently and stir occasionally until the butter and chocolate have melted and the Nākd Cocoa Delight Fruit & Nut Bits have softened slightly
  •  Pour all the remaining ingredients, including the Nākd Cherry Infused Raisins, into the chocolate mixture and stir until all the ingredients are evenly coated
  •  Tip the mixture into the prepared tin and even out the mixture with the back of a spoon, pressing the mixture together
  •  Chill for at least 2 hours or until firm
  •  Turn out onto a board and remove the baking paper. Serve cut into squares

 Cook’s tip: The mixture will keep for up to 1 week in an airtight container.

 

 

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