Chocolate Ginger Fridge Cake
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- See link below
- 100g (1 & 1/4 cup) coconut oil,110ml (1 cup & 1 tbl spoon) maple syrup,80g (3/4 cup & 1 tsp) raw cacao powder,Generous pinch of salt
- 75g ginger biscuits (crumbled into large pieces),40g roughly chopped pecans,40g roughly chopped dates,30g raisins (soaked in hot water for 5 minutes),4 quartered ginger Biccy Bombs (optional),Ginger biscuits (see recipe linked below)
Make the ginger biscuits and allow them to cool completely. In a large bowl, break them up into small chunks.
Chop all the fillings and add to the bowl with the biscuits.
In a small saucepan, melt the coconut oil and then remove it from the heat.
Whisk in the maple syrup and add a pinch of salt.
Whisk in the cacao powder and mix until glossy and smooth.
Pour the chocolate into the mixing bowl and gently fold through the filling ingredients.
Line a small loaf tin with clingfilm and pour in the mixture.
Place in the freezer to set for 30 minutes, or for 1 hour in the fridge.