Dark Chocolate, Raspberry and Pistachio Refrigerator Cake
One of our favourite recipes, we just omitted the biscuits for some healthy toasted coconut, nuts, cacao nibs and freeze dried berries!
50g pistachios (shelled)
50g pecans, halved
50g coconut flakes
300g 85-90% dark chocolate
100g grass fed butter (*for dairy free use cashew butter or coconut cream)
50-100g raw honey according to your taste
2 tbsp cacao nibs
20g freeze dried raspberries (we found these in the baking section at Waitrose)
Line a loaf pan with greaseproof paper and set aside.
Pre heat the oven to 150°C/300°F/gas mark 2.
Place the nuts and coconut on a baking tray in the oven to roast, keep an eye on them it should only take 10-15 minutes, once golden and crunchy remove from the oven and allow to cool.
Place the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir until both have melted. If using nut butter or coconut cream for a dairy free option add these to the melted chocolate once you have removed it from the heat.
Stir in the honey.
Add the freeze dried berries, nuts, coconut and cacao nibs.
Pour into the lined loaf pan and place in the fridge to set for at least 1 hour.
Dust with cocoa and slice into chunky bars to serve, keep refrigerated.