Chocolate biscuit cake with biscoff (fridge cake)

Ingredients:

• 100g vegan spread/ dairy free butter
• 100g golden syrup
• 225g dairy free chocolate
• 1 tsp vanilla
• 250g ginger nut biscuits
• 50g dried fruit (I used glace cherries)
• 50g nuts (I used almonds)
• Pinch of salt
• 2-3 tbsp biscoff spread

Method:

1. In a saucepan on a low heat melt together the vegan spread, golden syrup, chocolate and vanilla.
2. Crush or chop the ginger nuts into small pieces, chop the fruit and nuts.
3. Stir the crushed biscuits, fruit and nuts into the melted chocolate sauce and add a small pinch of salt.
4. Press into a lined dish.
5. Melt the biscoff in the microwave for 45 secs and drizzle on top.
6. Refrigerate for one hour to solidify, then cut into slices and keep stored in the fridge.