Chocolate Fridge Cake

• This easy-to-make, delicious, moreish and creamy cake is 100% vegan!
• Just melt the chocolate, add coconut milk and your favourite seeds, fruits and nuts!
• A fantastic no-bake dessert.
• You can add some protein powder to the mix for more nutrients.

Pistachios, No Salt 250g (Sussex Wholefoods)

25g Pistachio Nuts

Unblanched Almonds 1kg (Sussex Wholefoods)

25g Almonds

Organic Roasted Hazelnuts 500g (Sussex Wholefoods)

25g Roasted Hazelnuts

Organic Freeze Dried Strawberries 100g (Sussex Wholefoods)

15g Freeze-Dried Strawberries

Organic Gluten-Free Millet Puffs 250g (Sussex Wholefoods)

5tbsp Millet Puffs

Organic Raw Cacao Powder 1kg (Sussex Wholefoods)

1tbsp Cacao Powder

Vegan 75% Dark Chocolate Bar 80g, Organic (Vivani)

300g Dark Chocolate

Organic Coconut Milk 400ml (Biona)

1 can Coconut Milk

Method

1. Break the chocolate into small pieces, place in a heatproof bowl and melt over saucepan with boiling water.
2. Chop the nuts and crumble the raspberries.
3. Place your coconut milk in a small pan and slowly bring to boil, add cacao powder and stir well. Boil for 1 minute on low heat. Add to melted chocolate pieces and mix well to make a smooth chocolate mix.
4. Mae sure the chocolate isn’t hot anymore, it needs to be warm. Stir in the fruit, nuts and millet puffs.
5. Pour into a baking tray or cake tin lined with baking paper.
6. Place in the fridge for at least 6 hours,
7. Cut into squares and enjoy!