Gingerbread, caramel & chocolate slices

Here’s a decadent recipe to start December! Its great for vegan guests, or those with allergens, but frankly it’s delicious for all. A rich and extravagant treat to start the month off with a bang. Enjoy…

GINGERBREAD CARAMEL & CHOCOLATE SLICES

Ingredients:

For the base and stars -

• 100g oats

• 2 tablespoons coconut flour

• 40g coconut sugar

• 1 teaspoon ginger

• 1 teaspoon cinnamon

• 2 tablespoons coconut oil, melted (we recommend the organic coconut oil, as opposed to the virgin coconut oil)

• 2 tablespoons coconut nectar

• 1-2 tablespoons oat milk

For the date caramel -

• 100g dates, soaked in boiling water for 10 minutes

• 1 tablespoon smooth nut butter

For the topping -

• 1 tablespoon coconut oil

• 100g milk or dark chocolate (can be dairy-free if required)

• Extra granola and flaked almonds, to decorate

Make it!

1. Place all of the ingredients for the base into a food processor and pulse until the mixture breaks down and comes together to form a rough dough mixture.

2. Save a small amount then tip the rest into a lined loaf tin and press down well (it should cover the base and fill up to about ⅓).

3. Scoop the dates out of the soaking water and add to a food processor with 1-2 tablespoons of the water and the nut butter. Blend well until mostly smooth. Spoon this over the base to cover in a generous layer.

4. Melt the coconut oil and chocolate, then pour this over the date caramel to cover. Press out the remaining gingerbread dough then cut a few stars out. Place these on top of the chocolate then sprinkle over some granola and flaked almonds.

5. Chill in the fridge for at least 2 hours to set. Then when ready to serve, pop out of the tin and slice into bars. Enjoy!