Chocolate Ginger Slice

It’s the festive season which means the season of excessive consumption of tasty treats is upon us.  I’m all up for indulging in this party season but I also don’t want to come out the other side feeling like a bloated lump. As much as I would like to indulge everyday my body just can’t cope with that, compromises will have to be made. I still want to enjoy a chocolatey treat but unfortunately I’ve had to knock diving head first into a tin of roses off my to do list.

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These bars are filling a void and are are oh so very good.When I was in Berlin some moons ago  I bought some raw vegan lebkuchen to bring home with me. After one taste I couldn’t stop and ended up bringing home 2 as opposed to 8. These bars are the closest thing I’ve got to those delicious little “biscuits”.  The ground ginger adds a beautiful warmth which just gives these bars that extra umph! I’ve stuck with ginger alone here to spice these bars because sometimes less is more. I’m also trying to avoid putting cinnamon as an ingredient in every recipe I write.

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So here they are………..

Chocolate Ginger Slice (Makes 8 squares)

Base Ingredients:

1 cup of pitted Medjool Dates

1/3 Cup of Almonds

1/3 Cup of Oats

1/3 Cup Dessicated Coconut

1 tablespoon of Cacao, I use this.

2 tablespoons of Cacao Nibs, plus extra for decoration if desired.

1 tablespoon of Maple Syrup

1-2 teasponns of Ground Ginger, start with 1 and increase depeinding in how fiery you like it.

Topping Ingredients:

1/2 Cup of good quality Dark Chocolate

1 teaspoon of Coconut Oil

1/4 teaspoon of Salt

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Method:

  • Place the almonds into your food processor and blitz until they form a fine crumb.
  • Next it’s as easy as adding in the rest of base ingredients. Place the remaining base ingredients into the processor and blitz until everything is combined. It should form a sticky crumble that holds together when pressed between your fingers.
  • Take a small baking tin or a large loaf tin and line with baking paper.
  •  Tip the base ingredients into the lined tin press  down to form one nice smooth, compact layer.
  • Now get on with the topping. Simply place the chocolate, coconut oil and salt together in a pot and melt over a very low heat.
  • Once the chocolate is melted pour this over the base layer and spread out so the base is completely covered. Then sprinkle on some extra cacao nibs.
  • Place in the fridge and refrigerate for at least 2 hours.
  • Take the slice out of the fridge about 30 minutes before you want to slice it. Then take a warm knife ( I hold a large knife over the steam of a kettle, this along with the coconut oil means that the chocolate won’t crack as you slice it.) and slice the bar into 8 squares

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Now make a cup of tea, snuggle up on the sofa and tuck in!

Hope you enjoy x x

 

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