Introduction
Have you ever wished for a dessert that's rich like fudge, easy like brownies, and requires zero baking? Here's something you probably didn’t know: the Dutch have a no-bake chocolate cake called Arretje Nof that’s been winning hearts since the 1950s—yet it's still largely unknown outside the Netherlands.
This humble yet indulgent dessert was originally promoted by a cooking magazine and named after a cartoon character linked to an energy-saving campaign—yes, really! Whether you're a seasoned baker or a beginner, Arretje Nof offers a nostalgic, chocolaty escape you can whip up in minutes—no oven required. Let’s explore how to make it, serve it, and elevate it.
Ingredients List
What makes Arretje Nof so lovable is its simplicity. You probably already have most of these ingredients in your kitchen:
- 200g unsalted butter, room temperature – rich, creamy, and essential for structure
- 200g dark chocolate (70%), chopped – deep cocoa flavor with just the right bitterness
- 200g granulated sugar – adds sweetness and helps bind the mixture
- 2 eggs (optional, traditionally used but can be replaced – see substitutions below)
- 300g Maria biscuits (or tea biscuits), crushed into uneven chunks – the “cake” base
- 1 tsp vanilla extract – adds depth
- A pinch of salt – enhances the chocolate flavor
Substitutions and Variations:
- Vegan twist: Use vegan butter and flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Gluten-free: Swap Maria biscuits for certified GF tea biscuits.
- Nutty version: Add 100g chopped toasted hazelnuts or almonds for crunch.
- Spiced Dutch version: Sprinkle in ½ tsp cinnamon or speculaas spice.
Each bite is rich, crunchy, and slightly chewy, with waves of bittersweet chocolate and the nostalgic crunch of biscuits.
Timing
Prep Time: 15 minutes
Cook Time: 0 minutes (just
melt and mix)
Chill Time: 2–4 hours
Total Time: ~2.5 hours
(mostly hands-off)
⏱ Tip: Need a quick chill? Place it in the freezer for 1 hour for faster results!
Step-by-Step Instructions
Step 1: Prep the Pan
Line a standard loaf tin or 8x8 baking pan with parchment paper. Leave enough overhang to easily lift the cake later.
Step 2: Melt the Butter and Chocolate
In a heatproof bowl, combine the butter and chopped chocolate. Gently melt over a saucepan of simmering water (double boiler method) or microwave in 30-second bursts, stirring between each.
🔥 Tip: Don’t overheat! Stop once the mix is smooth and glossy.
Step 3: Whisk in Sugar and Eggs
Remove from heat. Whisk in the sugar until fully dissolved. If using eggs, whisk them in quickly while the mixture is still warm but not hot (to avoid scrambling).
🍳 Cooking tip: If you're wary of raw eggs, use pasteurized eggs or gently temper the mixture over low heat for 3–4 minutes.
Step 4: Add Vanilla and Salt
Stir in the vanilla extract and a pinch of salt to round out the flavors.
Step 5: Fold in the Biscuits
Add your crushed biscuits and fold gently until all pieces are evenly coated.
🥣 Pro tip: Don’t overmix. You want chunks, not crumbs.
Step 6: Transfer and Press
Spoon the mixture into your prepared pan. Use a spatula or the back of a spoon to press it down evenly and compactly.
Step 7: Chill to Set
Cover with foil or wrap and refrigerate for at least 2–4 hours, or overnight if possible.
❄️ Quick chill: Place in the freezer for 60 minutes if you're in a hurry.
Step 8: Slice and Serve
Lift it out, cut into thick slices or bars, and enjoy that rich Dutch decadence!
Nutritional Information
Here’s an approximate nutritional breakdown per slice (based on 12 servings):
- Calories: 290 kcal
- Fat: 18g
- Saturated fat: 10g
- Carbohydrates: 28g
- Sugar: 18g
- Protein: 3g
- Fiber: 2g
📊 Note: Nutritional values vary depending on substitutions and portion size.
Healthier Alternatives
Want to indulge guilt-free? Try these smart swaps:
- Sugar alternatives: Use coconut sugar or monk fruit sweetener.
- Butter alternative: Try half coconut oil and half almond butter for a nutty undertone.
- Biscuits: Choose whole grain or oat-based biscuits for added fiber.
- Chocolate: Use 85% dark chocolate for less sugar and more antioxidants.
🥥 Flavor impact: Coconut oil adds tropical notes, while almond butter adds richness and depth.
Serving Suggestions
Get creative with your presentation:
- Dutch Café Style: Serve with a strong espresso or a creamy cappuccino.
- Holiday Vibes: Dust with powdered sugar and top with red berries.
- Summer Treat: Serve chilled with whipped cream or vanilla ice cream.
- Gift Idea: Cut into squares, wrap in parchment, and tie with twine.
🌟 Personalization: Add handwritten name tags for holiday treats or kids’ lunchboxes.
Common Mistakes to Avoid
- ❌ Overheating chocolate – leads to grainy or seized texture.
- ❌ Over-crushing biscuits – too fine, and you lose the iconic chunky texture.
- ❌ Skipping the chill – it won’t set properly and will fall apart when sliced.
- ❌ Using unsalted butter but forgetting to add salt – reduces depth of flavor.
- ❌ Skipping parchment – makes removal a nightmare.
✔️ Expert tip: Always taste-test your chocolate and adjust sugar if needed!
Storing Tips
Maximize freshness and flavor with these storage ideas:
- Refrigerator: Store in an airtight container for up to 7 days.
- Freezer: Wrap in cling film and freeze up to 3 months. Thaw in fridge before serving.
- Meal Prep: Slice into individual portions and wrap separately for grab-and-go treats.
🧊 Bonus: It tastes even better a day after chilling as flavors meld beautifully.
Conclusion
Whether you’re new to Dutch desserts or just love a quick no-bake option, Arretje Nof is a hidden gem that’s easy, decadent, and endlessly customizable. With a perfect balance of creamy, crunchy, and chocolatey, it's a sweet treat you'll want to make again and again.
👉 Give it a try, and don’t forget to share your photos in the comments or sign up for our newsletter for more easy international dessert recipes!
FAQs
What does “Arretje Nof” mean?
It’s a vintage Dutch name for a cartoon character used in a 1950s campaign to promote economical cooking—“Nof” stands for “Nederlandse Olie Fabriek”.
Can I make Arretje Nof without eggs?
Yes! You can replace eggs with flaxseed meal or simply omit them if you prefer a firmer, more fudge-like texture.
What type of chocolate works best?
70% dark chocolate gives the best balance between richness and sweetness. Avoid overly sweet milk chocolate.
Can kids eat this dessert?
If made without raw eggs, absolutely! It’s a fun, crunchy, chocolaty snack kids love.
How do I prevent it from falling apart?
Chill thoroughly, and don’t crush biscuits too finely. A good press into the pan also helps it hold its shape