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recipe image Crispy Chocolate Refrigerator Cakes

Crispy Chocolate Refrigerator Cakes

Crispy Chocolate Refrigerator Cakes

These crispy chocolate refrigerator cakes are a real treat. They don’t need baking either, so they’re ready in a jiffy. Read our recipes here.

This crispy classic is real chocolatey treat. They don’t need baking either, so they’re ready in a jiffy. We’ve suggested adding cherries and almonds to the chocolate mixture in our recipe, but why not experiment with raisins and marshmallows too. You could even try making white chocolate crispy cakes – the possibilities are endless!

  • Prep time15 minutes
  • Servings16 portions
  • DifficultyEasy


  • 150 g (5oz) plain chocolate (vegan)
  • 115 g (4oz) Flora 100% Natural Ingredients
  • 1 tablespoon golden syrup
  • 2 tablespoons plant-based single cream
  • 115 g (4oz) rice cereal
  • 55 g (2oz) glace cherries, chopped
  • 55 g (2oz) toasted flaked almonds
  • milk chocolate and plain chocolate, to decorate (vegan)

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt chocolate in a bowl over a pan of hot water (alternatively, microwave on medium power, stirring occasionally). Add the Flora, golden syrup and plant-based cream and stir until smooth.
  2. Remove the bowl from the saucepan and cool slightly before stirring in the cereal, cherries and almonds.
  3. Spoon into a greased and lined 20cm (8 inch) square tin. Smooth the top and chill for at least 1 hour until set.
  4. Turn out of the tin and cut into bars, squares or triangles.
  5. To decorate, melt the plant-based milk and plain chocolate in individual bowls over a pan of hot water (or in the microwave) and drizzle over the cakes.