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Cranberry Chocolate Fridge Cake

Cranberry Chocolate Fridge Cake

  • 300g Dark Chocolate
  • (Or 1 Cup Coconut Oil, 4 tbsp cacao powder and 3 tbsp maple syrup)
  • 150g Unsalted Butter (Coconut Butter)
  • Pinch Sea Salt
  • Large Pinch Cinnamon
  • 2 tbsp Rice Syrup
  • 1 Egg
  • 1 Cup Puffed Whole Rice
  • 1 Cup Puffed Quinoa
  • ¾ Cup Raisins
  • ¼ Cup Cranberries
In a small saucepan on a low heat, melt the chocolate, butter and rice syrup together, stirring occasionally. Same with the coconut oil cacao if using. Add salt and cinnamon and remove from heat. Line a 10 inch square baking tin with parchment paper. Quickly whisk the egg into the chocolate mixture, which will thicken up. Pour the dry ingredients into a mixing bowl and tip the melted chocolate mix over, stirring together well. Spread into the tin, smoothing over with a spoon and leave in the fridge to firm for at least an hour. Slice into small squares – they are very rich - and enjoy!


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