Mint chocolate refrigerator slice (v)

A delicious minty twist on the classic!
Makes about 12 slices.

Author: Bite-sized thoughts, adapted from a Guardian Food recipe for mint and pistachio chocolate fridge cake.

Original post (with pictures) here.

100g mint-flavoured dark chocolate, broken into squares (I used Green and Black, which is only moderately dark but is dairy free)
2 tbsp golden syrup
2 tbsp non-dairy spread
1 tbsp cocoa powder
8 pitted dates, chopped
150g / approximately 10 vegan-friendly digestive biscuits (I recently discovered that Morrison's own brand is vegan-friendly) - or sub in plain biscuits of choice, or Graham Crackers if you're American

1. Line a small square baking tin or loaf tin with non-stick paper.
2. Combine the chocolate, golden syrup and non-dairy spread in a heat proof bowl and heat on low power in the microwave or over a saucepan of simmering water, until the chocolate is melted. Stir in the cocoa powder and dates.
3. Break up your biscuits using a rolling pin or cup, or by hand. You want some crumbs and some pieces up to the size of your fingernails.
4. Add the crushed biscuits to the chocolate mix and stir through.
5. Transfer the mix to your prepared tin and set in the refrigerator for 4 or so hours before cutting into slices. Store in the refrigerator.