ginger-slice

Ginger adds a zingy twist to this vegan caramel slice.

VEGAN  GRAIN-FREE  GLUTEN-FREE   REFINED SUGAR FREE

Base:

  • 1 ¼  cups (150g) raw almonds
  • ¼  cup (80g) crystallised ginger
  • 3 tablespoons (30g) raw cacao
  • 3 fresh medjool dates
  • 3 tablespoons coconut butter
  • 1 tablespoon brandy
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • ½  cup (60g) hazelnuts

Caramel:

  • 340g dates
  • 1/3 cup (130g) coconut cream
  • 1 cup (225g) coconut butter
  • ½ cup (120g) coconut oil
  • 1 teaspoon vanilla extract
  • ¾ teaspoon salt

method

To make the caramel, cover the dates with boiling water and leave to soak for 5 minutes. After 5 minutes, drain and squeeze out any excess water. Place the dates into a high speed blender with all the remaining caramel ingredients. Process until smooth. Transfer to a bowl and set aside whilst you make the base.

Place all the base ingredients except for the hazelnuts into a food processor and blend to the consistency of breadcrumbs. Transfer to a bowl. Roughly chop the hazelnuts by hand and add to the remaining ingredients in the bowl. If the consistency feels too dry, just add a little water. It needs to be sticky and holding together.

Line an 18 x 28cm slice tin with baking paper and press the chocolate crumbs into the tin. Pour over the caramel and spread over the base of the slice. Refrigerate for a minimum of 4 hours. It needs this long for the coconut butter to set the slice. To serve, remove from tin and slice into 3 x 8 bars. Dust the top with a little extra raw cacao.

From ‘WARM food for cool weather’ by Monica Topliss. Image: Alain Bouvier

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