Cranberry Chocolate Fridge Cake

Cranberry Chocolate Fridge Cake


  • 300g Dark Chocolate
  • (Or 1 Cup Coconut Oil, 4 tbsp cacao powder and 3 tbsp maple syrup)
  • 150g Unsalted Butter (Coconut Butter)
  • Pinch Sea Salt
  • Large Pinch Cinnamon
  • 2 tbsp Rice Syrup
  • 1 Egg
  • 1 Cup Puffed Whole Rice
  • 1 Cup Puffed Quinoa
  • ¾ Cup Raisins
  • ¼ Cup Cranberries

In a small saucepan on a low heat, melt the chocolate, butter and rice syrup together, stirring occasionally. Same with the coconut oil cacao if using. Add salt and cinnamon and remove from heat.

Line a 10 inch square baking tin with parchment paper.

Quickly whisk the egg into the chocolate mixture, which will thicken up.

Pour the dry ingredients into a mixing bowl and tip the melted chocolate mix over, stirring together well.

Spread into the tin, smoothing over with a spoon and leave in the fridge to firm for at least an hour.

Slice into small squares – they are very rich – and enjoy!

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  1. Anne Heining

    Would this work with a chia egg instead of a regular one? xx

  2. Flip Vaughan

    Hi Lizzie, I am loving your recipes! I signed up following the article in the Daily Telegraph. What lucky children to have a talented and clever Mummy who cooks the most wonderful, healthy food for them.
    Can you please answer me a question that a friend and I have been discussing! Is coconut butter different from coconut oil? I think it is from other recipes I have read. If so, I assume I can get it from one of the online suppliers, along with puffed quinoa? I have puffed rice.

    Many thanks, Flip

    • Hi there. Thank you for your lovely message. So pleased the recipes are going down well.
      Yes, you’re right coconut oil is a bit different to butter. You can get both from ocado and supermarkets. And try Amazon for puffed quinoa.
      Let me know how you get on.

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