The Coconut Company

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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!