Middle eastern Pistachio & Tahini No Bake Cake

Pistachio and Tahini Fridge Cake This no-bake cake is packed with flavor and texture, with crisp toasted and dried fruit flashes of sharpness.
12 servings


Dark chocolate, 200g (7 oz) (minimum 70 percent cocoa solids)

Tahini 100g (3.5 oz)

3 tablespoons golden syrup

80g (2.7 oz) raw pistachios, roughly chopped, with a sprinkling to garnish

Dried cranberries, 40g (1.5 oz)

Golden raisins, 40g (1.5 oz)

30g (1 oz) roasted pumpkin seeds

30g (1 oz) roasted sesame seeds

200g (7 ounces) broken ginger snap biscuits

½ teaspoon pink salt

How to prepare

Break the into ¾ -inch (2-cm) pieces and combine with the tahini and golden syrup in a heatproof basin. In a saucepan, bring ¾ inches (2 cm) of water to a slow simmer. Place the chocolate dish on top of the saucepan, making sure the bottom of the bowl is not in contact with the water. Stir until the chocolate is completely melted. Take the pan off the heat and stir in the pistachios, dried fruit, and toasted seeds.

Roughly chop the and add them to the melted with the salt. Pour the chocolate mixture into an 8-inch (20-cm) pan lined with parchment (baking) paper, sprinkle with the remaining pistachios, cover with plastic wrap, and refrigerate in the refrigerator for at least 3 hours.

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