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Nice and Nobbly Pumpkin Seed, Almond & Raisin Layered Fridge Cake

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Found in: Dessert, Spring, Summer, Gluten free

15 squares
  1. Place chocolate, butter and syrup into a large microwavable dish and melt together in the microwave on a medium/high setting for about 1 minute or until the chocolate has almost melted.
  2. Remove from microwave and stir together – this should melt any remaining chocolate.
  3. Add the Nice and Nobbly Granola to the chocolate mixture.
  4. Take a 20 x 31 cm approx. rectangular baking tin (about 3cm depth) and line with non-stick baking paper.
  5. Put the chopped dates and apricots into the tin and spread them so that the tray is covered with a single layer of the fruit. Spoon over the chocolate mixture and spread evenly into all corners of the tray.  Take another piece of non-stick baking paper and place over the mixture. Press down to squash the mixture into the tray.
  6. Allow to cool covered in the fridge for about 1 hour until set. Remove and cut into around 15 squares.