Today beautiful people, I bring you a deliciously tasting Dairy and Soya Free Non Bake Nākd Chocolate, Nut and Cherry Fridge Cake recipe given to me to experiment with by the kind folks at Natural Balance Foods, the people behind the vegan friendly Nākd snack bars and infused raisins. Ideal for as a pre-workout boost or an afternoon snack when energy levels have dipped, these morishly tasting little squares will no doubt give you the ‘pick me up you need’ as well as providing your body with nutritious goodness….
Serving Size: 24 small squares when cut
Preparation time: 15 minutes, plus 2 hours setting time.
I have made a few minor alterations to the original recipe sent to suit my own taste and nutritional requirements and below is my version of Nākd Chocolate, Nut and Cherry Fridge Cake.
2 x 130g bags Nākd Cocoa Delight Fruit & Nut Bits
75g dairy free soya spread (I used Pure Sunflower as I wanted a soya free alternative)
75g vegan dark chocolate, broken into pieces (I used Raw Chocolate Company Organic Pitch Dark)
1 tablespoon fruit syrup (I didn’t have any fruit syrup at the time of making so used Groovy Food Agave Nectar Dark)
1/2 teaspoon of CherryActive Concentrate (not listed in original recipe but chose to experiment with it)
175g gluten, wheat & dairy free digestive biscuits, roughly broken into small pieces (I used Sainsbury’s Free From Digestives)
100g whole pistachios (mine were from Holland and Barrett but any brand will do)
100g whole almonds, roughly chopped (again from Holland and Barrett but any brand will do)
75g glazed cherries – halved. (I chose to substitute with CherryActive Dried Montmorency Cherries)
2 x 25 g packs of Nākd Cherry Infused Raisins
Line the base of a 18cm square cake tin with baking paper
Place the Nākd Cocoa Delight Bits, your choice of dairy free spread, chocolate and syrup of choice into a medium pan.
Heat gently and stir occasionally with a wooden spoon until the alternative spread and chocolate have melted and the Nākd Cocoa Delight Fruit & Nut Bits have softened slightly.
Pour all the remaining ingredients into the chocolate mixture and stir until all the ingredients are evenly coated.
Tip the mixture into the prepared tin and even out the mixture with the back of the wooden spoon, pressing the mixture together.
Chill in the fridge for at least 2 hours or until firm.
Once the mixture is firm, gently turn out onto a board and remove the baking paper.
Serve cut into small squares.
Tip : These squares will keep for up to 1 week when stored in an airtight container such as a mason jar.
Each portion small square (37g) contains 156 calories and is bursting with fruit, nuts and other nutritious goodness.
They truly are little squares of energy boosting healthy treats!
Total Calories: 156
I also found when making these a second time around, organic coconut oil works as a fantastic substitute for the dairy free alternative spread or butter previously used which will not only further increase the fridge cake’s nutritional contents, but will also ensure you are consuming those all-important ‘good healthy fats’.
I also made this with CherryActive BeetActive Concentrate as opposed to the CherryActive Concentrate I previously decided to spontaneously include and although I am not a fan of Beetroot in the slightest, the subtle hint actually worked surprisingly well!
This recipe is extremely versatile and can be adapted to suit your tastes and requirements just like I did. If you do decide to make this Dairy and Soya Free Nākd Chocolate, Nut and Cherry Fridge Cake, please tag me on Facebook and Twitter and so I can repost your creations (social media buttons on the top right hand side of your screen).
Happy Mixing 🙂