Doukissa is a Cypriot and Greek favourite. It’s a fridge cake made with melted chocolate and biscuits, but also sometimes rum or dried fruit and nuts (a classic combo), so mix up the ingredients and make it your own. This is my vegan version of the classic, made richer and fudge-like with tahini.
 

Method:

• Line a medium-sized glass container or dish (or a baking tray) with cling film or baking parchment.
• Prepare a bain-marie by placing a heatproof bowl over a pot of simmering water. Make sure the bottom of the bowl doesn’t touch the hot water below. Break up the chocolate and add it to the bowl, stirring as it melts. If you prefer, you can melt it in a heatproof bowl in the microwave, heating it in 30-second bursts and stirring between each one.
• Break up the biscuits into small pieces and roughly chop the walnuts.
• Transfer the melted chocolate into a large bowl, then add the tahini and maple syrup and stir well to combine. Add the nuts, biscuits and salt, along with the vanilla extract, if using, and mix well, making sure everything is combined and evenly covered in chocolate.
• Pour the chocolate mixture into the prepared dish and use the back of a spoon to even out the top. Place in the fridge for at least an hour to set.
• Once set, use the cling film or baking parchment to help you turn it out on to a serving platter. Garnish with some more crumbled nuts and biscuits and finish with a scattering of orange zest.
• This will keep in the fridge in an airtight container for a week.

Recipe extracted from Big Veg Energy (Ebury Press)

Photograph: Joe Woodhouse