Chocolate, Nut and Cherry Fridge Cake

Nākd

Easy, delectable and gluten free!

Makes: about 24 squares

Preparation time: 15 minutes, plus 2 hours setting time

There's more where this came from!

2 x 130g bags Nākd Cocoa Delight Fruit & Nut Bits (or similar)
75g dairy free soya spread
75g vegan dark chocolate, broken into pieces
1 tablespoon fruit syrup
175g gluten, wheat and dairy free digestive biscuits, roughly broken into small pieces
100g whole shelled pistachios
100g whole almonds, roughly chopped
75g glacé cherries, halved
2 x 25 g packs Nākd Cherry Infused Raisins (or similar)

Easy, delectable and gluten free!

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.