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4-Ingredient Chocolate Toffee Pretzel Bark (gluten-free & dairy-free!)

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a stack of chocolate toffee pretzel bark on a plate.

Why You’ll Love This Recipe

  • Sweet and Salty Perfection: The combination of salty pretzels, rich toffee, and creamy chocolate creates the ultimate flavor balance.
  • Simple Ingredients: With only 5 pantry staples, this recipe is both accessible and fuss-free.
  • Customizable: Switch up the toppings or pretzel shapes to match your preferences or dietary needs.
a piece of chocolate toffee pretzel bark with flaky sea salt on top.

What You’ll Need to Make Chocolate Toffee Pretzel Bark

Here’s a breakdown of the ingredients and why they shine in this recipe:

  • Mini Pretzels: Provide a salty, crunchy base for the bark. Use gluten-free pretzels to make the recipe gluten-free friendly. I used the Snyder’s Gluten-Free Mini Pretzels and they worked perfectly in this recipe!
  • Coconut Sugar: A natural sweetener that adds deep caramel notes to the toffee while being a healthier alternative to white sugar. I buy my coconut sugar in bulk on Amazon because I use it in so many of my recipes!
  • Butter (or Non-Dairy Butter): The fat needed to create the toffee layer. Use vegan butter for a dairy-free option. I recommend Miyoko’s vegan butter in this recipe.
  • Chocolate Chips: Melted chocolate ties everything together. Opt for dairy-free chocolate chips to keep the recipe vegan. I used Guittard’s Extra Dark Chocolate Chips for a more intense chocolate flavor. YUM!
  • Flaky Salt (optional): A sprinkle of flaky salt enhances the sweet-and-salty flavor profile and adds a touch of elegance.

How to Make Pretzel Bark

  1. Prepare the Base: Preheat your oven to 400°F and line a baking sheet with aluminum foil. Arrange pretzels in a single, even layer across the baking sheet.
  2. Make the Toffee: In a small saucepan, melt the butter and coconut sugar over medium heat, stirring often. Once melted, continue to cook for 4-5 minutes until the mixture is dark brown and bubbling. Remove from heat and whisk in vanilla extract.
  3. Pour Over Pretzels: Slowly pour the toffee over the pretzels, ensuring an even coating. Bake for 5 minutes until the toffee sets.
  4. Add Chocolate Layer: Melt the chocolate chips in the microwave or over a double boiler. Remove the pretzels from the oven, let cool for 1-2 minutes, then spread the melted chocolate over the toffee layer.
  5. Cool and Set: Allow the bark to cool at room temperature for 30 minutes, then transfer to the fridge for 6 hours or freezer for 3 hours. Once fully set, remove the bark from the pan, peel away the foil, and break into pieces.
chocolate toffee pretzel bark on a baking sheet.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: Use dairy-free butter and vegan chocolate chips.

Make it Gluten-Free: Use gluten-free pretzels.

Make it Dairy-Free: Substitute non-dairy butter and chocolate chips.

Storage Tips

  • Store the bark in an airtight container in the fridge for up to 2 weeks or the freezer for up to 2 months.
  • Keep the pieces layered with parchment paper to prevent them from sticking together.
a stack of chocolate toffee pretzel bark on a plate.
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Chocolate Toffee Pretzel Bark (gluten-free & dairy-free!)

This chocolate toffee pretzel bark combines crunchy pretzels, rich caramelized toffee, and smooth chocolate for a sweet-and-salty treat that’s impossible to resist. This recipe is gluten-free, dairy-free, and vegan-friendly, sweetened with coconut sugar, and made with just five simple ingredients. Whether you’re making it for the holidays, gifting it to a friend, or enjoying it yourself, this quick and easy bark is sure to impress!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 24 servings

Equipment

  • 1 9×13-inch baking sheet
  • 1 small saucepan

Ingredients

  • 3 cups mini pretzels I used gluten-free pretzels
  • 1 cup butter I used non-dairy butter
  • 1 cup coconut sugar or brown sugar
  • 1 teaspoon vanilla extract optional, but recommended
  • 2 cups chocolate chips
  • Flaky salt for topping

Instructions

  • Preheat oven to 400° Fahrenheit and line a large baking sheet with aluminum foil. Arrange the pretzels in an even layer on the baking sheet.
  • Melt butter and sugar in a small saucepan over medium heat, stirring frequently. Once the butter has melted, cook the toffee for another 4-5 minutes, stirring constantly until dark brown and bubbling.
  • Remove from the heat, whisk in the vanilla extract then immediately slowly and evenly pour the toffee over the pretzels. Place the pretzels and toffee in the oven and bake for 5 minutes.
  • While the bark bakes, melt the chocolate in the microwave or over a double boiler until completely smooth. Remove the pretzels and caramel from the oven, let them cool for 1-2 minutes or until no longer bubbling, then slowly pour the melted chocolate over top of the toffee and gently spread into an even layer.
  • Leave the chocolate toffee pretzels bark to cool at room temperature for about 30 minutes, then transfer to either the fridge for 6 hours or the freezer for 3 hours. Remove the bark from the pan, peel away the foil, and break into large chunks.

Notes

The nutritional info for this recipe was calculated using gluten-free pretzels, non-dairy butter, coconut sugar, and extra dark chocolate chips.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 29g | Protein: 1.8g | Fat: 10.3g | Sugar: 17.3g
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Dairy-Free

The BEST Almond Flour Brownies (gluten free & dairy-free!)

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close-up overhead image of almond flour brownies.

Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!

overhead image of almond flour brownies.

What You’ll Need to Make Almond Flour Brownies

Almond Flour – Duh! Almond flour is the star of this show. I highly recommend blanched super-fine almond flour for these gluten-free brownies. I use and love this Bob’s Red Mill Almond Flour in all of my almond flour recipes!

Sugar – I used coconut sugar in my almond flour brownies to make them refined sugar-free. Coconut sugar is just as sweet and tasty as regular sugar, but less processed! However, you can totally use whatever kind of sugar you have on-hand.

Chocolate Chips – Plenty of chocolate chips for these double chocolate brownies! You’ll melt one cup and beat them into the batter, then add 1/2 cup of whole chocolate chips in at the very end. The result is ultra rich and chocolatey brownies, YUM!

three almond flour brownies stacked on top of each other.

Tips and Tricks

  • Beat the eggs and sugar together until super light and fluffy. This is what gives us that crisp, crackly brownie top!
  • Serve these almond flour brownies warm with a scoop of cold vanilla ice cream! I just LOVE turning this dessert into brownie sundaes, such a delicious and decadent treat.
  • Go ahead, add a handful of chopped walnuts to these brownies if you’d like! I personally don’t see anything wrong with walnuts in brownies, so have fun and make these your own.
close-up overhead image of almond flour brownies.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: Simply swap the eggs for your favorite vegan egg substitute. I haven’t tested this option myself just yet, so if you do let me know how it works in the comments!

Make it Paleo: For paleo brownies, use coconut sugar in this recipe, and use either paleo chocolate chips or a chopped paleo chocolate bar. I recommend Hu Kitchen Chocolate Baking Gems!

Don’t Forget to Try These Almond Flour Recipes!

close-up overhead image of almond flour brownies.
4.64 from 11 votes

Almond Flour Brownies

Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 16 brownies

Ingredients

  • 1 cup sugar, I used coconut sugar
  • 3 large eggs
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips, divided
  • 1/2 cup olive oil, avocado oil or vegetable oil

Instructions

  • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
  • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer. Continue beating for 3-5 minutes, until super light and fluffy.
  • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate small bowl, add the olive oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, fold in the remaining chocolate chips.
  • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely before slicing into squares.

Notes

  • These almond flour brownies will stay fresh in an airtight container, at room temperature, for up to 1 week. That is… if they last that long!

    • Nutrition

    Serving: 1brownie | Calories: 264kcal | Carbohydrates: 28g | Protein: 4.5g | Fat: 16g | Sugar: 20g
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    30 Minutes or Less

    Healthy Gluten Free Apple Crisp

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    gluten free apple crisp in a baking dish with a spoon and two scoops of ice cream on top.

    I’ve been making a variation of this healthy gluten-free apple crisp for the last 6+ years! But it wasn’t until this year that I finally decided to sit down, perfect it, and write out each ingredient.

    It’s just one of those staple recipes I come back to every fall/holiday season. It’s that perfect end-of-day treat, best enjoyed warm with a scoop of vanilla ice cream… and maybe even a healthy homemade pumpkin spice latte on the side?? Yup, now we’re talkin’! So head to your local orchard, pick alllll the apples, then run home and bake up this cozy apple crisp.

    overhead image of healthy gluten free apple crisp in a baking dish

    What Makes This the BEST Gluten-Free Apple Crisp?

    • Quick and Easy: No complicated steps, just mix, sprinkle, and bake!
    • Wholesome Ingredients: Made with healthier alternatives like coconut sugar and almond flour.
    • Perfect Texture: Gooey apples with a crisp, buttery oat topping. YUM!
    • Adaptable for Dietary Needs: Can easily be made vegan and nut-free without sacrificing flavor.
    • Delicious Fall Flavor: The combination of tart apples, cinnamon, and a touch of lemon gives this dessert a warm and comforting taste.

    What You’ll Need to Make This Recipe

    Apples: Granny Smith apples are recommended because they hold their shape well and provide a nice tartness that balances the sweetness of the topping. Other firm apples like Honeycrisp, Pink Lady, and Fuji are also great options.

    Coconut Sugar or Brown Sugar: Adds sweetness without overpowering the dish. Coconut sugar is less refined and has a subtle caramel flavor.

    Corn Starch: Helps thicken the apple juices as they bake, preventing the filling from becoming watery.

    Lemon Juice (Optional): Brightens the apple filling and enhances the flavors. It also prevents the apples from browning too much before baking.

    Cinnamon: Essential for that classic fall flavor. It adds warmth and depth to both the filling and the topping!

    Rolled Oats: Provides a crisp, crumbly texture to the topping. Be sure to use certified gluten-free oats if necessary.

    Almond Flour: A great gluten-free alternative to regular flour, adding a subtle nutty flavor and additional texture to the topping.

    Butter (Non-Dairy Optional): Adds richness and helps create a crispy topping. Non-dairy butter works perfectly if making this vegan. I used Miyoko’s non-dairy butter and it works great in this recipe!

    Gluten-Free-Apple-Crisp-Step-1
    Gluten-Free-Apple-Crisp-Step-2
    Gluten-Free-Apple-Crisp-Step-3

    Top 5 Apples For Baking

    1. Granny Smith: Tart and firm, making them perfect for baking as they hold their shape.
    2. Honeycrisp: Sweet, juicy, and crisp, adding great flavor and texture.
    3. Pink Lady: Sweet with a nice tartness, they retain their shape well when baked.
    4. Braeburn: Well-balanced between sweet and tart, perfect for crisps and pies.
    5. Fuji: Sweet and firm, they add a great depth of flavor to any baked dessert.

    Adjust This Recipe to Your Dietary Needs

    • Make it Nut-Free: Replace almond flour with oat flour or a gluten-free all-purpose flour blend to make the recipe nut-free.
    • Vegan Option: Use non-dairy butter to keep it fully vegan.
    gluten free apple crisp on a plate with a scoop of vanilla ice cream

    Can I Make Other Gluten-Free Fruit Crisps?

    Absolutely! This versatile crisp recipe can be adapted with various fruits:

    Cherry Crisp: Use fresh or frozen cherries in place of apples. Reduce the coconut sugar slightly to account for the cherries’ sweetness.

    Pear and Cranberry Crisp: Replace apples with sliced pears and add 1 cup of fresh cranberries for a tart twist.

    Peach Blueberry Crisp: Substitute peaches and blueberries, but reduce the sweetener slightly as these fruits can be naturally sweeter.

    Why This Recipe is Perfect for Any Occasion This gluten-free apple crisp is not just another dessert; it’s a comforting, warm, and healthier treat that everyone can enjoy. Whether you’re accommodating dietary restrictions or just looking for a delicious fall dessert, this crisp checks all the boxes. Plus, it’s easy to adjust, making it the ideal recipe for any gathering.

    gluten free apple crisp in a baking dish with a spoon and two scoops of ice cream on top.
    5 from 2 votes

    Gluten-Free Apple Crisp

    This healthy gluten-free apple crisp is the easiest and best fruit crisp you’ll ever make. It’s perfectly sweet with a crumbly oat topping, and ready in no time! This recipe is not only gluten-free but can be adapted to be dairy-free, vegan, and refined sugar-free.
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 8 servings

    Ingredients

    For the apples:

    • 5-6 apples, peeled and thinly sliced (about 1/8-inch thin)
    • 1/4 cup coconut sugar, or brown sugar
    • 1 tablespoon corn starch
    • 2 tablespoons lemon juice (optional)
    • 1 teaspoon cinnamon

    For the crisp:

    • 1 cup rolled oats
    • 3/4 cup almond flour
    • 1/2 cup coconut sugar, or brown sugar
    • 6 ounces butter, cut into 1-inch cubes (I used non-dairy butter)
    • 2 teaspoons cinnamon

    Instructions

    • Preheat oven to 350° Fahrenheit.
    • Add all apple ingredients to a 9-inch baking dish and toss together until evenly coated, then spread apples into an even layer around the dish.
    • Add all crisp ingredients to a large bowl. Use a fork to mix together, until a crumbly mixture forms. Sprinkle crisp topping evenly over the apples.
    • Bake for 40-45 minutes or until apples are soft, then let cool slightly before serving.

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    30 Minutes or Less

    Healthy Gluten Free Mug Cake (6 ingredients!)

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    gluten free mug cake with chocolate chips on top.

    We LOVE a healthy sweet treat around here, and this gluten free mug cake fits right in! If you know me, you know I’m a total dessert person. I eat dessert quite literally every single night. Lately, my go-to simple dessert recipes have been my healthy gluten free cookie dough, or if I have a few extra minutes I’ll bake these one-bowl gluten free almond flour chocolate chip cookies (SO GOOD!). But now, I’m super excited to add this 6-ingredient gluten free mug cake to the rotation!

    This recipe is gluten-free, paleo, and dairy-free! But still perfectly sweet and totally indulgent. It’s also one of those recipes you can customize however you’d like. I love adding a small handful of chocolate chips to mine for a chocolate chip mug cake. Or, when I’m feeling festive, I’ll mix in a tablespoon of rainbow sprinkles! However you serve it, I guarantee you’ll love it.

    overhead image of healthy gluten free mug cake with chocolate chips on top.
    Here’s a link to the microwave-safe mugs I used for this recipe!

    What You’ll Need To Make A Healthy Gluten Free Mug Cake

    Almond Flour: Almond flour serves as the base for this mug cake, providing a nutty flavor and tender texture. It’s also a great gluten-free alternative to traditional flour. I buy my almond flour in bulk, so I always have some on-hand for this recipe!

    Maple Syrup: Sweeten your mug cake naturally with maple syrup, adding a touch of sweetness without refined sugars.

    Egg: A large egg helps bind the ingredients together and provides structure and extra fluffiness to the mug cake.

    Coconut Oil: Melted coconut oil adds moisture to the cake, resulting in a soft and fluffy texture. Feel free to use any oil or melted butter of your choice if coconut oil isn’t available.

    Vanilla Extract: Enhance the flavor of your mug cake with a splash of vanilla extract, adding depth and richness!

    Baking Powder: Baking powder is a pantry stables, and it helps this gluten free mug cake rise and become light and airy.

    healthy gluten free mug cake ingredients laid out on a table.

    Tips and Tricks

    • Ensure all ingredients are well combined to prevent any pockets of unmixed flour or egg in your mug cake. Use a fork or small whisk to thoroughly whisk the batter until smooth.
    • Microwave cooking times may vary, so keep an eye on your mug cake as it cooks. If the cake looks like it’s about to overflow, pause the microwave and allow it to settle before continuing to cook.
    • After microwaving, resist the temptation to dive right into your mug cake. Let it cool for a few minutes to avoid burning your mouth! Trust me, learn from my mistakes.

    How To Bake It In The Oven Instead

    1. Preheat the oven to 350° Fahrenheit.
    2. Whisk together all ingredients in an oven-safe mug or ramekin.
    3. Bake for 15 minutes, or until a toothpick inserted down the center of the mug cake comes out clean.
    4. Let it cool for a few minutes, then enjoy!

    Make This Gluten-Free Mug Cake Vegan (No Egg)

    For a vegan version of this recipe, simply replace the egg with 2 tablespoons of apple sauce or 2 tablespoons of non-dairy milk. The cake won’t rise quite as much, but it’ll taste just as delicious!

    gluten free mug cake with chocolate chips on top.
    5 from 3 votes

    Healthy Gluten Free Mug Cake

    This gluten free mug cake is the perfect quick and easy sweet treat! Perfectly sweet, moist, and totally delicious. Throw this healthier dessert together with just 6 ingredients in 5 minutes.
    Print Pin Rate
    Prep Time: 3 minutes
    Cook Time: 2 minutes
    Total Time: 5 minutes
    Servings: 1 serving

    Ingredients

    • 1/4 cup almond flour
    • 2 tablespoons maple syrup
    • 1 large egg
    • 1 tablespoon melted coconut oil, or any vegetable oil
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking powder

    Instructions

    • Add all ingredients to a mug and whisk until a batter comes together.
    • Microwave the mug for 2 minutes, then carefully remove from the microwave (the mug will be hot!) and let it cool for a few minutes.
    • Top with whipped cream or a scoop of ice cream and enjoy!

    Notes

  • Check the bottom of your mug to make sure it’s microwave safe before using it in this recipe!
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    Dairy-Free

    The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting

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    gluten free and dairy free carrot cake slice being lifted out of the cake.

    Carrot cake is my all-time FAVORITE kind of cake! And a few weeks ago I realized – I’ve made healthy carrot cake cookies, gluten-free carrot cake muffins, and even carrot cake baked oats but I’ve never made an actual carrot CAKE before. I know, I was shocked too. So I found the time and started recipe testing!

    I knew my carrot cake had to be a few things – gluten-free, dairy-free, and ideally refined sugar-free. I also really wanted to keep this cake recipe as healthy as possible, so I stuck to almond flour as the base, and coconut sugar and maple syrup to sweeten it. But don’t worry, I wasn’t willing to compromise on taste or texture, so after a few (failed) tests I finally did it! The BEST EVER gluten-free and dairy-free carrot cake, naturally sweetened and oh-SO delicious.

    gluten free and dairy free carrot cake ingredients on a table.

    What You’ll Need to Make Gluten-Free and Dairy-Free Carrot Cake

    Eggs: Room temperature eggs blend more evenly into the batter, resulting in a uniform texture and improved rise during baking, creating a fluffy and tender cake.

    Coconut Sugar: If you don’t have coconut sugar, brown sugar will work in its place! Both impart a delicious caramel flavor to this healthier cake recipe.

    Maple Syrup: Maple syrup contributes a natural sweetness to the cake, enhancing its flavor profile without overwhelming the other ingredients, while also providing moisture for a soft and moist crumb.

    Almond Flour: Almond flour serves as the star ingredient in our gluten-free cake, contributing a delicate nutty flavor and providing moisture for a moist and tender cake, making it an ideal choice for those following a gluten-free or grain-free diet!

    Shredded Carrots: Wrapping shredded carrots in a paper towel helps to remove excess moisture, preventing the cake from becoming overly dense and ensuring a light and airy texture.

    gluten free and dairy free carrot cake with cinnamon cream cheese frosting on a baking sheet.

    Tips and Tricks

    • Bring your eggs to room temperature before baking to ensure they incorporate seamlessly into the batter, resulting in a lighter and fluffier cake.
    • Pat the shredded carrots dry with a paper towel to remove excess moisture, preventing the cake from becoming soggy and dense.
    • Start with a small amount of milk in the cream cheese frosting and gradually add more if needed to achieve the desired consistency, ensuring it’s spreadable yet holds its shape.
    a slice of gluten free and dairy free carrot cake.

    This Carrot Cake Recipe Is…

    gluten free and dairy free carrot cake slice being lifted out of the cake.
    4.67 from 3 votes

    The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting

    This gluten-free and dairy-free carrot cake is simply heavenly – and made in just one bowl! It’s bursting with warm spices, shredded carrots, and topped with a luscious cinnamon cream cheese frosting. This cake is an incredible treat for any occasion!
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 10 servings

    Ingredients

    • 4 large eggs, at room temperature
    • 1/2 cup brown sugar, or coconut sugar
    • 1/3 cup maple syrup
    • 1/4 melted coconut oil
    • 1 teaspoon vanilla extract
    • 1 1/2 cups almond flour
    • 1 1/2 teaspoons cinnamon
    • 1 teaspoon baking powder
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon salt
    • 1 1/2 cups shredded carrots, wrapped and dried in a paper towel to release as much moisture from the carrots as possible
    • 3/4 cups walnuts, roughly chopped
    • 1/2 cup raisins

    For the cinnamon cream cheese frosting:

    • 1/2 cup cream cheese, softened (I used non-dairy cream cheese)
    • 1/2 cup butter, softened (I used non-dairy butter)
    • 4 cups powdered sugar
    • 3-4 tablespoons milk (I used non-dairy milk)
    • 2 teaspoons cinnamon
    • 1/4 teaspoon vanilla extract

    Instructions

    • Preheat oven to 350° Fahrenheit and line two 6-inch round cake pans with parchment paper. Then, coat pans with a light layer of oil to prevent sticking.
    • In a large bowl, beat together the eggs and coconut sugar or brown sugar with either a hand or stand mixer on high speed until pale and thick, about 5 minutes.
    • Add in the maple syrup, melted coconut oil, and vanilla extract. Beat for a few seconds to combine.
    • Add in the almond flour, cinnamon, baking powder, nutmeg, and salt. Beat for one minute, or until the batter is fully combined. Then, add in the shredded carrots, chopped walnuts, and raisins, and use a spatula to fold those ingredients into the batter.
    • Transfer and divide the batter between the two prepared cake pans and bake 20-25 minutes, or until a toothpick inserted down the center of each cake comes out mostly clean.
    • Carefully remove the cakes from the pan by sliding a sharp knife around the outside edge of the cake, then flipping the pans over onto a wire cooling rack. Let the cakes cool completely on the wire rack before frosting.
    • Once cakes are cool, make the cream cheese frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until fully combined. Start by using just 3 tablespoons of milk in the frosting, then add an additional tablespoon of milk if the frosting is too thick.
    • Place one of the cooled cakes on a cake stand or serving plate, then spread 1/3 of the frosting on top. Then, place the other cooled caked on top of the frosting layer and cover both stacked cakes with remaining frosting.
    • Spread the frosting into an even layer over the top and around the outside of the cake. Then, for additional decoration, pressed chopped walnuts around the sides of the cake. Either serve cake immediately or cover and store in the fridge for up to 1 week.
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