This no-bake ‘cake’ is free from gluten, dairy and refined sugar and offers lots of Jengatype fun!
4 people0 minutes140 minutes
100gGluten Free Dark Chocolate
at least 70% coco solids
75gGluten Free Rolled Oats
or almond butter
350gSuperValu Goodness Pitted Dates
1tbspSuperValu Sunflower Oil
Grease a 17.5cm square tin or baking dish with sunflower oil and line with non-stick baking paper, leaving 5cm excess hanging over the edges to help lift it out later.
Blend the dates in a food processor until they are a fairly smooth paste. Roughly chop the chocolate and add to the food processor along with the oats and nut butter. Blitz everything together until you have a chunky paste.
Spread the mixture out in the lined tin, levelling the surface with the back of a spoon. Cover with cling film and chill in the fridge for about 2 hours, until set.
Lift the slab out of the tin and peel the paper down from the sides. Cut into quarters, then cut each piece into eight fingers to give 32 in total.
To assemble, arrange the fingers in a stack resembling a bonfire on a plate or cake stand. Arrange the mango pieces all over, sprinkle with the cranberries and serve.