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Recipe: Festive Chocolate and Clementine Fridge Cake

1 MIN READ • 18th November 2019

Kick-start the festive season with this delicious no-cook chocolate and clementine fridge cake. The burst of orange gives the recipe some zing, while the digestive biscuits and pistachios provide crunch and colour.

Ingredients

2 clementines

175g equal mix of sultanas, dried cranberries and dried mango, roughly chopped

100g The Groovy Food Company Organic Virgin Coconut Oil

100g The Groovy Food Company Organic Light Amber & Mild Agave Nectar

200g dark chocolate, roughly chopped

50g cocoa powder

100g digestive biscuits, roughly broken into 2cm pieces

75g pistachios, roughly chopped

Method

  1. Line a 20cm square baking tin or dish with baking parchment. Finely grate the zest of one clementine and set aside, then squeeze the juice into a bowl. Tip 150g of the dried fruit into the bowl with the juice, mix well and leave to soak for 30 mins
  2. When the fruit has finished soaking bring a small pan of water to the boil. Put the coconut oil, agave, chocolate, and a good pinch salt in a heatproof bowl and set over the simmering water, (making sure the bottom of the bowl doesn’t touch the water). Stir well until everything is melted and combined.
  3. Remove from the heat and sift over the cocoa powder. Mix thoroughly, then stir through the fruit and its soaking liquid, the biscuits, reserved zest of one clementine, and half the pistachios.
  4. Once everything is combined tip into the tin and level. Scatter over the remaining pistachios, 25g dried fruit and and grate over the zest of the second clementine. Chill for two to three hours, or until set, then cut into bars

Recipe created by The Groovy Food Company

Meet the writer
Daniella Gray
Senior content writer

Daniella is senior content writer at Health & Wellbeing magazine, which combines her love for writing, food and fitness. Daniella’s love of glossy magazines began when she’d steal copies of her mum’s Marie Claire and buy the latest... Discover more

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