Nice and Nobbly pumpkin seed, almond & raisin layered fridge cake

0
937

A great no bake recipe using Nature’s Path granola. It’s rich and crunchy – packed with seeds and dried fruit! Easy to make with kids too!


Nice and Nobbly pumpkin seed, almond & raisin layered fridge cake
Nice and Nobbly pumpkin seed, almond & raisin layered fridge cake
Print Recipe
Servings
15 squares
Servings
15 squares
Nice and Nobbly pumpkin seed, almond & raisin layered fridge cake
Nice and Nobbly pumpkin seed, almond & raisin layered fridge cake
Print Recipe
Servings
15 squares
Servings
15 squares
Ingredients
  • 300 g Nature’s Path Nice and Nobbly Pumpkin Seed, Almond & Raisin Granola
  • 200 g plain chocolate
  • 50 g butter (note by FFI: or you can try coconut oil)
  • 1 tbsp golden syrup (note by FFI: you can also try coconut nectar or date syrup for a low GI alternative)
  • 100 g dried dates chopped
  • 100 g dried apricots chopped
Servings: squares
Instructions
  1. Place chocolate, butter and syrup into a large microwavable dish and melt together in the microwave on a medium/high setting for about 1 minute or until the chocolate has almost melted.
  2. Remove from microwave and stir together – this should melt any remaining chocolate.
  3. Add the Nice and Nobbly Granola to the chocolate mixture.
  4. Take a 20 x 31 cm approx. rectangular baking tin (about 3cm depth) and line with non-stick baking paper.
  5. Put the chopped dates and apricots into the tin and spread them so that the tray is covered with a single layer of the fruit. Spoon over the chocolate mixture and spread evenly into all corners of the tray. Take another piece of non-stick baking paper and place over the mixture. Press down to squash the mixture into the tray.
  6. Allow to cool covered in the fridge for about 1 hour until set. Remove and cut into around 15 squares.
Share this Recipe

LEAVE A REPLY

Please enter your comment!
Please enter your name here