Waitrose and Partners
Chocolate & sate fridge cake

Chocolate & date fridge cake

This no-bake cake is a delicious mash-up of sugar, spice and all things nice… You could swap the pistachios for cashews or walnuts, and the ginger nuts for digestives or rich tea biscuits.

4.5 out of 5 stars(10) Rate this recipe
  • Serves18
  • CourseDessert
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins
  • Plussetting and chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 180g bar Waitrose Belgian Dark Chocolate (72% cocoa)
  • 180g bar Waitrose Belgian Dark Chocoloate (54% cocoa)
  • 40g unsalted butter, cubed
  • 9 Waitrose Medjool Dates, pitted and chopped
  • 75g pistachio nut kernels
  • 30g pumpkin seeds
  • 100g Essential Ginger Nuts, broken into chunks


  1. Line an 18cm x 18cm square tin with baking parchment. Roughly chop both bars of chocolate and put in a heatproof bowl with the butter. Set the bowl over a pan of gently simmering water (ensuring the bottom of the bowl doesn’t touch the water). Stir occasionally until everything has melted. Take off the heat; stir until combined.

  2. Stir most of the dates, pistachios, pumpkin seeds and ginger nuts into the chocolate mixture, reserving a few to decorate the top. Add a good pinch of salt, then tip into the lined tin. Press down with the back of a spoon to smooth the surface. Scatter over the remaining dates, nuts, seeds and biscuit chunks.

  3. Leave at room temperature to set for 1 hour, then cover and chill until set firm. Take out of the fridge for 5 minutes before cutting into slices about 2cm thick and then in half to serve. Store any leftover cake in an airtight container in the fridge for 1 week.

Cook’s tip

Leftover Medjool dates: These are brilliant for snacking at any time of day. For a simple sweet treat, fill pitted dates with peanut or almond butter, then dip in melted dark chocolate.


Typical values per serving when made using specific products in recipe


815kJ/ 196kcals



Saturated Fat












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