5 from 5 votes
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. #easyrecipe #nobake
Chocolate Truffle No-Bake Cake
Prep Time
15 mins
Chill Time
2 hrs
Total Time
15 mins
 

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.

Course: Dessert, Snack
Cuisine: British
Keyword: chestnuts, chocolate, easy recipe, no-bake, quick and easy, vegan
Servings: 16 pieces
Calories: 153 kcal
Author: kellie anderson
Ingredients
  • 8 soft "ready to eat" prunes
  • 200 g cooked chestnuts or unsweetened chestnut puree
  • 200 g dark chocolate divided use
  • 35 g vegan butter
  • 15 g culinary coconut oil no-odour coconut oil
  • 9 Lotus biscuits, crushed divided use
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Notes

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.

Nutrition Facts
Chocolate Truffle No-Bake Cake
Amount Per Serving
Calories 153 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Sodium 16mg1%
Potassium 186mg5%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 130IU3%
Vitamin C 5mg6%
Calcium 14mg1%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.