Vegan Cherry, Cranberry And Chocolate No-Bake Fridge Cake
Course: Afternoon tea, Dessert, Party, picnic
Cuisine: British
Prep Time: 15 minutesminutes
Cook Time: 0 minutesminutes
Refrigerator time: 2 hourshours
Total Time: 2 hourshours15 minutesminutes
Servings: 16squares
Calories: 197kcal
Author: Jacq
Rich indulgent dark chocolate flavours with delicious fruity notes and crunchy malty biscuit pieces.Perfect for a Valentines Day, Mother's Day, Easter time treat, party, buffet, pot-luck, picnic or any-time treat.
Prepare the baking dish by greasing with a little vegan margarine and lining with greaseproof paper. However, if using a non-stick pan that is actually non-stick then this stage may be omitted!
Place the vegan butter or margarine and syrup into a small saucepan. Break the chocolate into pieces and place in the pan. Top tip: Dip the tablespoon measurer into hot water before scooping the golden syrup out of the tin as this will help the syrup pour into the pan much easier.
Over a medium heat melt everything until its smooth and combined.
Meanwhile add the digestive biscuits to the mixing bowl and using the base of a small cup, glass or the end of a rolling pin crush the biscuits into crumbs. But do leave quite a few pieces as small-medium chunky bits as the added texture is desirable in the finished no-bake cake.
Tip in the dried cranberries and chopped glace cherries and stir through the crumbs and chunks of biscuit.
Pour and scrape the melted chocolate into the biscuit mixture and stir until well combined.
Scoop the mixture into the baking pan and level the surface down. Decorate the top with the extra halved cherries and dried cranberries. If using toss cake sprinkles over to finish.Top tip: Place a halved cherry on to the surface in such a way that each 16 squares will have a cherry top. Doing so helps guide the slicing into even portions.
Place the no-bake cake into the refrigerator for at least an hour before removing and slicing into portions whilst still in the baking pan.
Return to the refrigerator for at least another hour, preferably longer, to allow the no-bake cake to further harden up and set completely.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Nutritional data does not include cake sprinkles but does include the extra glace cherry and cranberry topping.
Fridge bakes or no bake cakes are best stored in the refrigerator to avoid melting or softening the chocolate too much. Or store in a cool, dry area. Fridge cakes will keep in the fridge for 5-7 days.
Wrap the fridge bake up in greaseproof paper or kitchen foil. I like to keep the fridge cake in the baking pan that was used to prepare the no bake cake and add a layer of kitchen foil to cover.
Digestive biscuits (cookies) can be replaced with graham crackers or any other crunchy biscuits.
McVities plain digestive biscuits are vegan friendly (but do check the ingredients to be 100% sure). Many supermarket own brand digestives are also suitable for vegans.
If preferred use an organic brand such as Dove's Farm for less additives, etc. Or gluten-free digestives if necessary.
Golden syrup can be subbed for light corn syrup, maple syrup, agave syrup, date syrup, brown rice syrup.
Not a fan of dried cranberries? Use any dried fruit as a substitute or replace with vegan marshmallows.
For this recipe I used Dr Oetker 72% dark chocolate but any vegan dark chocolate can be used.
For vegan cake sprinkles check out the link within the ingredient list.
If you would like to prepare your own batch of glace (candied) cherries check out the link within the recipe notes and FAQ section.