Chocolate fridge cake
Last updated date: 31 July 2020
- ¾ cup reduced-fat spread
- 3 tablespoons runny honey
- 1 teaspoon vanilla extract
- 4 tablespoons cocoa powder
- 2 cups reduced-fat digestive biscuits, crushed
- ½ cup desiccated coconut
- ½ cup raisins
- 50g dark chocolate (70% cocoa solids), chopped
1 Line a 20cm square cake tin with baking paper. In a pan, gently melt together the low-fat spread, honey and vanilla extract, then add the cocoa powder and mix well.
2 In a large bowl, combine the crushed biscuits, coconut and raisins. Mix in the cocoa mixture, then press the mixture into the prepared tin.
3 Put the chocolate in a microwave-proof bowl and microwave on medium for 15–20 seconds until melted. Drizzle over the cake mixture. Chill for 1 hour or until set.
4 Remove the cake from the tin, peel off the baking paper and cut into 20 slices.
Store in a container in the fridge.
Nutrition Info (per serve)
Total fat 6.9g
–Saturated fat 3g
Dietary fibre 1.3g
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