Vegan-friendly mint chocolate refrigerator slice

I struggled with the naming of this slice. I could have called it a tiffin, the English term for a no-bake chocolate slice with biscuits and dried fruit. However, I wasn't sure it was quite chocolatey enough. I could have called it a hedgehog, the Australian term for a no-bake chocolate slice with biscuits and coconut. However, I wasn't sure it was quite cake-y enough and it is definitely not coconutty enough (not coconutty at all, in fact). I could have called this a chocolate fridge cake, because that's what it was called in the recipe I adapted. However, my version is definitely a slice and not a cake. And so - refrigerator slice it is.

The good news is, it doesn't matter what you call this. The slice is delicious. It takes a simple concept (chocolate + biscuits in slice form) and adds mint to beautiful effect. I am not sure I'll go back to non-minty equivalents now.


I adapted this from a Guardian Food recipe for mint and pistachio chocolate fridge cake. I made quite a few adaptations, the most obvious being to omit the pistachios (Mr Bite isn't a fan of nuts) and greatly reduce the golden syrup and butter (no doubt why my version is a slice and not a cake). Of course, I also use non-dairy spread instead of dairy butter. However, I credit the concept to the original recipe and am grateful for the inspiration.

I used the mint-flavoured dark chocolate by Green and Black in this. Any mint chocolate would work, although one that doesn't have a cream mint filling is recommended.

Mint chocolate refrigerator slice

Makes about 12 slices

Vegan

Author: Bite-sized thoughts, adapted from a Guardian Food recipe for mint and pistachio chocolate fridge cake (8th July 2017)

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Ingredients

100g mint-flavoured dark chocolate, broken into squares (I used Green and Black, which is only moderately dark but is dairy free)

2 tbsp golden syrup

2 tbsp non-dairy spread

1 tbsp cocoa powder

8 pitted dates, chopped

150g / approximately 10 vegan-friendly digestive biscuits (I recently discovered that Morrison's own brand is vegan-friendly) - or sub in plain biscuits of choice, or Graham Crackers if you're American

Method

Line a small square baking tin or loaf tin with non-stick paper.

Combine the chocolate, golden syrup and non-dairy spread in a heat proof bowl and heat on low power in the microwave or over a saucepan of simmering water, until the chocolate is melted. Stir in the cocoa powder and dates.

Break up your biscuits using a rolling pin or cup, or by hand. You want some crumbs and some pieces up to the size of your fingernails. 

Add the crushed biscuits to the chocolate mix and stir through.

Transfer the mix to your prepared tin and set in the refrigerator for 4 or so hours before cutting into slices. Store in the refrigerator.

Do you have a favourite tiffin / hedgehog / refrigerator slice recipe? If you're interested in a more classic tiffin, I have shared a dark chocolate tiffin recipe previously.

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