If you need to rustle up a quick edible festive gift or something for the school Christmas Fair cake stall, then my super easy Dark Chocolate, Banana and Date Fridge Cake is definitely one to print out and keep.
This time of year gets very crazy, very quickly. Whether it’s hurtling in and out of school for various ‘performances’ at super inconvenient times like 2pm in the afternoon, surviving the never-ending round of hangovers from all of those Christmas ‘Dos’, desperately wondering how you’re ever going to squeeze in any Christmas shopping, let alone the last minute panic to create the annual family photo calendar… gaaaaaaaah.
Basically any kind of kitchen hack that hoists you out of a slushy ditch at this challenging time of the year, has surely got to be a shining star on a chilly winter’s night. And while this fridge cake can’t do your Christmas shopping for you, it might just stop you from losing the plot at a crucial moment.
I used a couple of bags of banana crisps (which I’ve been sent from Emily Fruit Crisps to try) to make my fridge cake, along with toasted oats and almond flakes, melted dark chocolate and dates. They taste wonderfully sophisticated for something that’s based on store cupboard ingredients and involves next to no skill whatsoever.
Really, the only actual cooking you’ll do is throw the oats and almond flakes around in a hot frying pan to toast them for a minute or two, melt the chocolate in a microwave and a bit of light chopping and mixing. Ten whole minutes of your time is all you’ll need, then you just bung it in the fridge to set. Jobs a good’un.
I find dried banana chips are quite lacking on the flavour front, but these banana crisps are a completely different story. They look and taste properly banana-ey (I know that’s not a word, but I couldn’t find a better way of expressing it). The flavour really does stand out and goes so beautifully with the dark chocolate and chewy dates, as well as providing a satisfying amount of crunch to proceedings.
Because making this Fridge Cake is such a cinch, it doubles up as a great kitchen activity to do with the children. Whether you’re trying to fill a wet and cold weekend afternoon or need to come up with a last-minute gift for their teacher, this recipe should come up trumps all round.
An easy no-bake treat combining dark chocolate with banana crisps, toasted oats, almonds and chopped dates
- 120 g jumbo oats
- 60 g flaked almonds
- 200 g dates pitted
- 300 g dark cooking chocolate chopped
- 70 g Emily Fruit Crisps - Banana
Line a 20cm x 20cm cake tin with greaseproof paper.
Pour the oats and almonds into a large frying pan and toast over a medium heat for a couple of minutes, until it starts to turn golden.
Roughly chop the dates
Break up the chocolate and then melt in a heat-proof bowl in the microwave in short bursts on the highest setting, or over a pan of simmering water until fully melted.
Stir in the dry ingredients until completely coated in melted chocolate. Stir in a packet and half of the banana crisps, and stir again.
Turn out into the prepared tin and flatten out to the edges to form an even layer. Dot the top with the remaining banana crisps and then pop in the fridge to chill for at least two hours until completely solid.
Lift out of the tin with the paper and cut into 12 even squares. Package up as gifts or pop in a tin to share over Christmas.
Emily Fruit Crisps
The beautifully packaged, guilt-free range of fruit crisps includes banana, apple and pineapple. I’ve been really enjoying them as healthy desk snacks, plus the boys have loved finding them in their packed lunches too. I’m hugely partial to crisps, so this really is the ideal alternative when those cravings set in!
All of the fruit crisps are Kosher, Halal, Gluten Free, Vegan and Vegetarian, and as well as being lush snacks, as I’ve shown they make fantastic ingredients for your baking too.
Who’s behind Emily Fruit Crisps?
Emily is something of a modern love story, Emily and Ale met in London and fell in love travelling all over the world together, sharing a passion for all things foodie. They founded the company in 2014 inspired by discovery, travel and enjoying guilt free snacking.
How are they made?
A pressure-cooking method reduces the absorption of oil ensuring all of the vitamins, nutrients, fibre and taste of the ingredients are preserved. Unlike freeze-dried or air dried fruit or vegetable crisps, Emily Crisps are bursting with flavour.
Where can I buy?
• Holland & Barret
• Virgin Atlantic
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More festive recipes featuring Emily Crisps
Jac from Tinned Tomatoes has used pineapple in these delicious Vegan Gingerbread Cupcakes
Sarah from Maison Cupcake has given Cheese & Pineapple on sticks a posh makeover
Helen from Fuss Free Flavours has given a Banana Loaf Cake a deliciously festive twist by adding mincemeat and a spiced cream cheese frosting
And Ren Behan has come up with a stunning Apple Christmas Cake with Crunchy Apple Frosting that looks like a real contender for my Christmas Eve bake
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DISCLOSURE: I was commissioned by Emily Fruit Crisps to create this recipe to showcase their range. I only endorse products I genuinely enjoy using and feel comfortable recommending to you guys.