Chocolate, coconut and raisin fridge cake
Serves 20 You will need
225ml coconut milk 250g dark chocolate, broken into squares 3tbsp golden syrup 400g shortbread biscuits 125g raisins 85g dried coconut pieces, roughly chopped 75g pistachios, roughly chopped To decorate 15g raisins 15g dried coconut pieces 15g pistachios, roughly chopped 50g milk chocolate, melted
How to do it
1 Put the coconut milk, dark chocolate and syrup in a pan over a low heat. Once it begins to melt, stir from time to time. Remove from the heat and mix until smooth. 2 Crush half the shortbread biscuits in a food processor, and roughly chop the remainder. Mix the crushed shortbread with the melted dark chocolate until well combined, then add the chopped shortbread, raisins, dried coconut and pistachios. Mix well, then scrape into a lined and greased loose-bottomed tin. Leave in the fridge to cool and firm up for at least 1 hour. 3 Remove from the tin, sprinkle over the raisins, coconut and pistachios, and drizzle over the cooled melted chocolate. Cut into small squares.
Calories 267 Fat content 16g (10g saturates) Freezable Yes