Highly Delicious but Still Vegan and Gluten Free Chocolate Fridge Cake

I needed to find out if Wicked Kitchen chocolate was easy to bake with and the answer is a resounding yes!

Here is how I made the chocolate fridge cake

1. Melt 300g (2 bars) of Wicked Kitchen chocolate in a bowl over boiling water
2. Add 175g of vegan spread such as Pure and stir til melted and thoroughly combined
3. Add 100g of golden  syrup and stir again
4. Add 320g of gluten-free digestive biscuits plus 200g of chopped brazil nuts
5. Stir one final time before depositing mix into baking tray lined with greased baking paper
6. Set in then fridge for an hour before cutting into pieces – I made 16 generous portions but you could easily get 24 out of this quantity
7. Return to fridge to set fully before transferring to an air tight tin – although it gets eaten so quickly that shelf-life is not a problem!