Not-naughty Chocolate Fridge Cake
A gut-healthy twist on Gran’s favourite kitchen staple!
15 mins prep; 30 min setting time
A mouth-watering teatime treat!
About this Recipe
We all need treats and I love baking food that tastes amazing as well as being fabulously gut healthy!
This recipe uses Hodmedods organic puffed quinoa and rolled oats, as well as Doves Farm ‘palm oil-free’ digestive biscuits! It’s also much lower in free sugar as I use chopped dates too.
Quick to make and extremely popular in our house!
8 oz Doves Farm digestive biscuits
6 oz British Oats
- 2 ox Puffed Quinoa
1 tsp Cinnamon
- 3 oz Caster sugar
- 3 oz chopped dates
8 tbsps whole milk
- 6 tbsps Cocoa powder (add a little melted dark chocolate too for a richer taste)
Step by Step Instructions
Crush the digestive biscuits in a bag with a rolling pin
In a blender whizz together the chopped dates and the sugar to make a crumbly powder
In a pan melt together the butter, cocoa, cinnamon, salt, milk, sugar and date sugar mix, making sure it doesn’t boil and stirring most of the time
Pour the crushed digestive biscuits, puffed quinoa and oats in to the melted chocolate mixture and stir together. The dry ingredients should absorb all the mix – adjust the amount you add to end up with quite a dry mix.
Pat the mix into a greased baking tray 23 x 23 or equivalent, about 2 cms thick, and refrigerate for 30 mins or longer. Once firm cut into 16 even pieces.
You can also add dried fruit, or mixed toasted seeds, or use cacao powder for a less rich favour. Also popular served with strawberries on the side!
This cake has lots of fibre to support gut health, less sugar than many alternatives and is just as delicious!
Using more fibre means appetites are satisfied for longer as they are a wholesome carbohydrate which helps to keep blood sugar steady.
Suffolk-based Hodmedods give nature-friendly farmers a market – order directly from them and do your bit for our planet too!
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