Chocolate fridge cake
- 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
Log In or Sign Up to save this recipe to your shopping list.
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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
Leave a Reply
You must be logged in to post a comment.