Healthy Chocolate Fridge Cake

This healthy chocolate fridge cake is packed with mixed nuts, seeds, goji berries, dried mango, and sultanas. It is the perfect healthy snack for popping in a packed lunch or enjoying as an after dinner treat. This fridge cake contains 12 different plant foods, making it great for boosting your gut health. It is also 100% plant-based and vegan-friendly!

How to make healthy chocolate fridge cake

This chocolate bark recipe is super simple and takes just a few steps to make:

1. Roast your nuts in the oven for around 5-7 minutes, or until they are starting to turn lightly golden brown.
2. Gently toast your seeds in a frying pan over a medium heat for 1-2 minutes, tossing frequently.
3. Break the chocolate into chunks and melt either in the microwave or over a bain-marie, stirring often.
4. Roughly chop your nuts and dried mango.
5. Tip the nuts, seeds, mango, goji berries and sultanas into a bowl. Pour over the chocolate and add in the olive oil. Stir together and tip into a lined mini loaf tin.
6. Refrigerate for 2 hours, or until fully set.
7. Slice your chocolate loaf into 1cm slices. Enjoy!

Should fridge cake be kept in the refrigerator?

Unsurprisingly, yes. This fridge cake contains olive oil which means it melts more easily. Therefore, it is best to store it in the fridge.

How long does healthy chocolate fridge cake last?

1 week. Your chocolate loaf will taste best if eaten within 1 week.

Is this chocolate fridge cake for you?

Yes! Dark chocolate is packed with vitamins, minerals and antioxidants. It is a great source, amongst other things, of iron, calcium, potassium and vitamins A, B, E and K. Chocolate with the most health benefits has a minimum of 70% cocoa.

Also, this chocolate fridge cake contains nuts and seeds which have many healthful benefits of their own. Nuts and seeds are great sources of antioxidants and healthy fats. Each nut and seed boasts its own array of beneficial vitamins and minerals so it is best to use a variety of different nuts and seeds for your chocolate loaf.

This fridge cake is also amazing for your gut health. A great way to improve your gut health is by including a wide array of plant-based foods in your diet. This chocolate bark contains 12 different plant-derived ingredients.

Is this recipe vegan?

Yes. Most dark chocolate with a cocoa content of at least 70% is vegan. Just check the ingredients to ensure the chocolate is vegan.

Similar recipes

If you liked this recipe then check out my other chocolate recipes:

• Chocolate peanut butter hearts
• Brown butter Nutella cookies
• Homemade chocolate rolls

Healthy Chocolate Fridge Cake

5 from 1 vote

Healthy vegan dark chocolate fridge cake packed with mixed nuts, seeds, dried mango, goji berries and sultanas.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Chilling time 2 hours hrs

Total Time 2 hours hrs 22 minutes mins

Servings: 12 -14 slices

Course: Dessert, Snack

Calories: 166

Ingredients Method

Ingredients

  

• 200g/7oz vegan dark chocolate minimum 70% cocoa
• 1 tsp extra virgin olive oil
• ½ cup unsalted mixed nuts e.g. brazil nuts, cashews, almonds, walnuts or pecans
• ¼ cup mixed seeds e.g. pumpkin seeds, sunflower seeds, golden linseeds or flax seeds
• 2 tbsp sultanas or dried cranberries or raisins
• 2 tbsp goji berries
• ⅓ cup dried mango roughly chopped

Method

 

1. Preheat your oven to 200°C/180°C fan (390°F/355°F).
2. Tip your nuts onto a baking tray. Roast for 5-7 minutes, tossing half-way through, until they are starting to turn golden brown. Leave to cool and roughly chop.
3. Heat a small frying pan over a medium heat. Add in your mixed seeds and toast for 1-2 minutes, tossing frequently. Take off the heat and set aside to cool.
4. Break your chocolate into chunks and either melt in the microwave or in a bain marie.
5. Once melted, take off the heat and stir in the olive oil.
6. Add the nuts, seeds, dried mango, goji berries, and sultanas into a bowl. Stir through the chocolate.
7. Line a small loaf tin, around 6cm x 13cm. Tip the mixture into the tin and smooth the top with a spatula.
8. Refrigerate for until solid, around 2 hours.
9. Slice into 1cm pieces. Keep in a sealed container in the fridge for up to 1 week.