Choc mint fridge cake

Yep, you read it right, it's a fridge cake! That means no baking, just melting, mixing and stirring.

You'll need....
100g mint chocolate
200g dark chocolate
100g nutelex (or any vegan margarine/butter)you could use nut butter and coconut oil if you like them)
A large tablespoon or two of honey, golden syrup or maple syrup
A pinch of salt
About 150g of ginger nut biscuits or digestive biscuits or any kind you like, we use whatever gluten free biscuits we can find but if you don't need it to be gluten free then you're a free agent!
100g raisins or sultanas (soaked in rum or vodka if you like)
A couple of handfuls of chopped pistachios (or you can use different nuts if you like)

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This is so easy. You literally just have to melt the nutelex and chocolates with the honey or syrup of your choice, add a pinch of salt, the biscuits (crushed by putting them in a bag and hitting them with a rolling pin), sultanas or raisins and the nuts, stir it all together and pop it in a cake tin or pyrex of appropriate size to get the thickness you're after. Chuck it in the fridge and a couple of hours later you've got a seriously yummy fridge cake.

We have added chia seeds in the past too for a firmer finish, great if you want to serve it outside in the summer without it melting too fast.

It's really rich, so it goes a long way and everyone will think you're a genius when you serve it!