use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Ihr Webbrowser ist veraltet und wird von Microsoft Windows nicht mehr unterstützt. Aktualisieren Sie auf einen neueren Browser, indem Sie eine dieser kostenlosen Alternativen herunterladen.

Crispy Chocolate Refrigerator Cakes

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!

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.

  • Prep Time15 minutes
  • Servings16 portions
recipe image Crispy Chocolate Refrigerator Cakes
  • 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)
  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.