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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
DifficultyEasy
Ingredients
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)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
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.
Remove the bowl from the saucepan and cool slightly before stirring in the cereal, cherries and almonds.
Spoon into a greased and lined 20cm (8 inch) square tin. Smooth the top and chill for at least 1 hour until set.
Turn out of the tin and cut into bars, squares or triangles.
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.
