I added this easy chocolate refrigerator cake, from the Deliciously Dairy-free Cookbook to my holiday baking list and you may want to add them to. There may be a similar dairy recipes out there however this is a great alternative that deserves a try.
Chocolate & Apricot Refrigerator Cake
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Makes 16 squares
10 tablespoons dairy-free spread
5 tablespoons light corn syrup
2 tablespoons dairy-free unsweetened cocoa powder, sifted
1 1/4 cups dried apricots, finely chopped
2 nuggets of stem ginger, finely chopped
3 1/4oz dairy-free semi sweet chocolate, broken into chunks
7oz dairy-free Graham crackers
Line a 8-inch square pan with parchment paper.
Place the spread, corn syrup, and cocoa powder in a deep saucepan over medium heat and mix well. Gently bring to a boil and let bubble gently for 2 minutes.
Stir in the apricots and ginger, return to a boil and mix well.
Take the pan off the heat and stir in the chocolate.
Place half the Graham crackers in a plastic bag and beat with a rolling pin until fine crumbs, then stir into the mixture.
Place the remaining crackers in a plastic bag and bash until gently broken into chunks, then stir into the mixture.
Spoon the mixture into the prepared pan and level out. Set aside to cool for 30 minutes.
Run a fork over the top to make it less smooth. Place in the refrigerator for 4 hours (or overnight, if possible) to set before cutting into squares.
Notes: I used a mixture of chopped dried fruit which consisted of apricots, dates, and cranberries.
Hope everyone is having a good week. - JD