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Orange and cranberry chocolate crunch cake

No Bake- don’t you just love no bake cakes! Ok so this does contain a little sugar but the difference compared to the cakes on the shop shelves at Christmas is huge. This contains much less refined sugar and seeing as the whole of December seems to be about treats and chocolate for Christmas, this is a good one for getting out for any December play dates and the children will love helping to make it.

Orange and cranberry chocolate crunch cake

Print Recipe
Serves: 10-12 Cooking Time: 0 mins


  • You will need 1x 18cm and 1 x11cm or similar loose bottom cake tins
  • 250g oatcakes (the plain unseeded ones)
  • 100g puffed rice (sugar free rice krispees)
  • 150g 85-90% dark chocolate
  • 1 teaspoon orange extract
  • 50g dried cranberries
  • 3 tablespoons of honey



Firstly using your hands break up all the oatcakes into a large bowl, they should be small pieces, try to avoid too many crumbs. Next add the rice puffs and mix well.


To melt the chocolate, you need a bowl that will fit on top of the saucepan, fill the saucepan ¼ way up and bring to the boil, place the bowl on top. Break all the chocolate into chunks and place in the bowl. The water should not touch the bowl.


Once it all looks melted remove from the heat, stir the chocolate and let it cool for a few minutes then add the orange extract- stir well


Pour the chocolate over the oat and rice mix; keep mixing until everything is covered with chocolate. Now add the cranberries and honey and mix again.


Pour the mixture into the tins, (leave a small 1-2 cm gap at the top of the larger cake tin) use the back of a large spoon or spatula to flatten the mixture into the tin, take a few minutes to do this as it will really help the cake set evenly.


Place in the fridge for at least 2 hours or until completely set. Use a sharp knife to cut through it when serving.


You could melt the chocolate in a non-stick saucepan on very low heat but you will need to stir it constantly and watch that is doesn’t burn. This will keep well in the fridge for 5 days. Serve straight from the fridge, the lack of sticky sugar means it can fall apart easily at room temperature. Not suitable for freezing.