An easy, no-bake slice, this fudge cake is the perfect partner with a cuppa or as an after dinner treat. The dried fruit component can be swapped out with cranberries, chopped apricots, or chopped dates.
Ingredients
- 125 g Butter
- 1 Packet Wine Biscuits
- ¾ cup Sultanas or Raisins
- ½ Tin of Sweetened Condensed Milk
- ¾ cup Hemp Hearts
- 1 tbsp Cocoa
- 1 cup Chocolate Melts
- Hemp Hearts for sprinkling
Directions
- Crush the wine biscuits in a blender or a food processor and add to a medium sized bowl.
- Melt the butter and condensed milk gently and pour over crushed biscuits.
- Add in the sultanas, hemp hearts, and cocoa and press into a small sponge roll tin lined with baking paper or tin foil. A little extra paper on the sides can be used as handles to remove the fudge cake from the tin later when it's time to slice it up. The size of your tin will determine the thickness of your fudge cake.
- Melt the chocolate melts, spread over slice, and decorate with extra hemp hearts. Double the melts if you like an extra thick topping!
- If you don't have chocolate melts, chocolate icing will also work here.
- Refrigerate until set then cut into treat-sized squares. Pop into a container, separating the layers of slice with baking paper and refrigerate until required.