Chocolate, Nut and Cherry Fridge Cake


Vegan fridge cake
Prep Time: 15M
Cooking Time: 5M
Serves: 24

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.



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