This Chocolate Truffle No-Bake Cake is studded and topped with delicious Lotus biscuits, and is perfect to make with the children. Totally vegan, it has no added sugar but does have two surprising whole food ingredients.
Bring 200 ml of water to a low simmer in a bain marie or double boiler and melt the fat and 100g of the dark chocolate. When the fat and chocolate have melted pour them into a food processor or blender. Now melt the rest of the chocolate and keep to the side in the pan.
Add the prunes to the hot water from melting the chocolate and leave to soften for 10 minutes. If your prunes are very soft you can skip this step. Drain and add to the food processor.
Add in the chestnuts/chestnut puree and blend until just mixed through and a glossy brown. Scrape this mixture into a mixing bowl. Add in most of the crushed Lotus biscuits, saving some for the top.
Line a square tin with cling film and scrape in the chocolate "cake" batter. Use another piece of clingfilm to press it down evenly, using the side of your hand to level it. Remove the top piece of clingfilm and pour over the waiting melted chocolate, and sprinkle with the remaining Lotus biscuit crumbs. Cover the top of the tin with a clean piece of clingfilm and pop in the fridge for 2 hours.
To serve, lift the clingfilm to release the cake. Peel away the film and cut into even pieces with a warm knife (I wave mine over a gas flame). Store the cake in the refrigerator for up to five days.
You can of course make this no-bake cake with dairy butter (this is the most tasty way to make it imo). If so, use 50g of unsalted organic butter.
The UK is great for affordable, easy to find choices in vegan chocolate. In general dark chocolate as opposed to milk chocolate tends to be dairy-free, but do check the label if you need to make sure it is vegan. Best brands to look for in the UK are Sainsbury's Basics (cheapest choice), Green & Black 75%, Seed and Bean brand, Moser Roth (Aldi), Finn Carre dark chocolate (Lidl), Waitrose own brand dark chocolate.