No-Bake Chocolate & Biscoff Fridge Cake Bites

Super delicious bites that you won’t be able to put down!

Ingredients

-1 squares+

Metric

Method

1. 1

   First, put the biscuits in the middle of a tea towel, hold the edges closed, then bash with a rolling pin until the biscuits are mostly broken up. Set the crushed biscuits to one side for later. Line the base and sides of a 20cm (8”) square cake tin with baking paper.

   
2. 2

   Pour a little water into a saucepan over a medium heat. Place a large bowl on top so that it sits in the lip of the saucepan without touching the water. Put the chocolate, vegan margarine, maple syrup and vanilla into the bowl and stir regularly until the chocolate has fully melted, then remove the bowl from the heat. 

   
3. 3

   Add the crushed biscuits, raisins, hazelnuts and marshmallows to the bowl, and stir until fully combined. Transfer the mixture to the lined cake tin and smooth level with the back of a spatula. Leave the mixture to cool until it reaches room temperature, then refrigerate it for 2 hours or until the chocolate is completely set.

   
4. 4

   Cut the cake into 16 squares and enjoy with a cup of tea!