Chocolate Moose No Bake Gluten Free Cake
Gluten Free
Vegetarian



INGREDIENTS
- 100g Table Of Plenty Sweet Rice Cakes - whichever flavour you choose
- 80g butter
- 150g milk chocolate, broken into pieces
- 50g dark chocolate, broken into pieces
- 300 ml thickened cream
- 1 tsp vanilla essence
MEthod
- Thanks to the amazing @ellasplaybakes for the delicious gluten-free recipe idea!
- Lightly grease a 6 inch springform baking tin with a little butter and set aside. You can double the recipe for a larger cake if you'd like.
- Using a rolling pin, smash your Table Of Plenty Sweet Rice Cakes into smitherines! You can also use a food processor, but make sure you don't grind them too fine.
- Melt butter in the microwave and pour over your crushed rice cakes until you get a wet sand consistency. You may need to microwave the mixture for a few seconds more. Press the mixture into your prepared tin and pop it in the fridge.
- Melt chocolate in a heatproof bowl in the microwave for 30 seconds at a time, stirring in between, until smooth.
- Beat cream until stiff peaks form. Add vanilla and fold into the melted chocolate until combined. Pour over rice cake crust.
- Pop in the fridge to set for at least 4 hours or even better, overnight. Release from pan with a knife.
- Turn your cake into a moose with Table Of Plenty Sweet Rice Cakes. Use a piping tip to cut out small eyes, and a whole rice cake as a nose. Cut antlers out of large rice cakes (tip: leave them out of their packaging for a day to make them easier to cut. Cut with a serrated knife).
- Serve cold and enjoy!