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Slices of vegan chocolate fridge cake

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.
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Prep Time 15 minutes
Cook Time 7 minutes
Chilling time 2 hours
Total Time 2 hours 22 minutes
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.