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Homemade No Bake Chocolate Biscuits Cake w/ Dried Fruit and Almonds photo

No Bake Chocolate Biscuits Cake w/ Dried Fruit and Almonds

This No Bake Chocolate Biscuits Cake is a sweet, rich, and utterly delightful treat that's incredibly easy to whip up!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 200 g biscuits (digestive or graham crackers)
  • 250 g dark chocolate
  • 150 ml coconut milk
  • 50 g coconut butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 100 g chopped almonds
  • 80 g dried fruit mix (like apricots, figs, and cranberries)
  • 70 g raisins
  • Cocoa powder for dusting

Equipment

  • Mixing Bowl
  • Double boiler or microwave-safe bowl
  • Spatula
  • 9-inch round cake pan or loaf tin
  • Parchment paper

Method
 

Instructions
  1. Step 1: Prepare the Base - Begin by crushing the biscuits into fine crumbs. You can do this by placing them in a zip-lock bag and using a rolling pin or pulsing them in a food processor until they reach a crumbly texture.
  2. Step 2: Melt the Chocolate Mixture - In a double boiler or microwave, melt the dark chocolate and coconut butter together, stirring until smooth. Once melted, add the coconut milk, honey, vanilla extract, and a pinch of salt. Stir well until the mixture is completely combined.
  3. Step 3: Combine Ingredients - In a large mixing bowl, combine the crushed biscuits, chopped almonds, dried fruit mix, and raisins. Pour the melted chocolate mixture over the dry ingredients and mix until everything is well-coated and evenly combined.
  4. Step 4: Assemble the Cake - Line your cake pan or loaf tin with parchment paper for easy removal. Transfer the chocolate and biscuit mixture into the prepared pan, pressing it down firmly with the spatula to ensure it holds its shape when set.
  5. Step 5: Chill the Cake - Refrigerate the cake for at least 4 hours, or overnight if possible. This allows the chocolate to harden and the flavors to meld beautifully.
  6. Step 6: Serve and Enjoy - Once set, remove the cake from the pan and peel away the parchment paper. Dust the top with cocoa powder for an elegant finish, and slice into squares or wedges. Serve chilled or at room temperature.

Notes

  • Use dairy-free chocolate to make this recipe vegan.
  • Store leftovers in an airtight container in the refrigerator for up to one week.
  • Freeze for up to three months; wrap tightly before freezing.