Page 13 - Fresh Magazine

spooky treats

Stacked bonfire cake

MAKES 32 PIECES

sunflower oil, for greasing Grease a 17.5cm square tin or Spread the mixture out in the lined tin,
350g pitted dates baking dish with sunflower oil and levelling the surface with the back of a
100g gluten-free dark line with non-stick baking paper, spoon. Cover with cling film and chill in
chocolate, at least 70% leaving 5cm excess hanging over the fridge for about 2 hours, until set.
PLANNER TIP
The fingers will keep cocoa solids the edges to help lift it out later. Lift the slab out of the tin and peel the
for up to a week in 75g gluten-free rolled oats Blend the dates in a food paper down from the sides. Cut into
an airtight container 3 tablespoons peanut, processor until they are a fairly quarters, then cut each piece into eight
in the fridge, so almond or other nut butter smooth paste. Roughly chop the fingers to give 32 in total.
these are ideal for TO DECORATE chocolate and add to the food To assemble, arrange the fingers in a
making in advance. 25g dried mango pieces processor along with the oats stack resembling a bonfire on a plate or
Simply assemble 1 tablespoon dried and nut butter. Blitz everything cake stand. Arrange the mango pieces
before serving. cranberries together until you have a chunky all over, sprinkle with the cranberries
paste. and serve.

Gluten free

NO-BAKE CAKE
This no-bake ‘cake’ is
free from gluten, dairy
and refined sugar and
offers lots of Jenga-
type fun!

SUPERVALU LOVES
IRISH CRAFTS
The little mice throughout
this feature are hand made
in Co. Clare from natural Irish
tweed with ears and tails of
felt. No two are the same and
each celebrates the wondrous
colours of Irish tweed.
www.makersandbrothers.com

AUTUMN 2017 FRESH | 11

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