Chia, date and walnut fridge cake
- 1⅓ cups porridgeoatmeal, cookedX oatsoatmeal uncookedX
- ⅔ cup walnut pieces
- ⅓ cup desiccated coconut
- ⅓ cup white or black chia seeds
- 1 teaspoon ground cinnamon
- 1 tablespoon cocoa powder, sifted
- 2 teaspoons vanilla extract
- 425g pitted dried dates, chopped
- 1 teaspoon icingfrostingX sugar, to dust
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1 Line a 20cm diameter cake tin with clingfilm and set aside. Put the oats, walnuts, coconut, chia seeds, cinnamon, cocoa powder and vanilla extract in a food processor, then whiz to a powder.
2 With the motor running, add the dates, a few pieces at a time. Continue to process until the mixture starts to come together.
3 With clean hands, bring the mixture together completely (add 1–2 teaspoon cold water if it’s still a little crumbly), then press it evenly into the tin. Smooth the surface by pressing down firmly with the back of a spoon, then cover and chill for at least 30 min or until firm.
4 Dust the cake with icing sugar, then lift out of the tin and cut into 16 slices. The cake will keep, covered in the fridge, for up to 2 weeks.
Nutrition Info (per serve)
Total fat 6.7g
–Saturated fat 2.1g
Dietary fibre 4g
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We enjoyed this. Easy to make, healthy but rich tasting and with a lovely chewy texture when served straight from the freezer.