I’ve never met someone who doesn’t love a caramel slice. We’ve added some zingy ginger to this one for a festive spin.
Desserts
Snacks
Ginger Sticky Date Slice
By Victoria Yordonopulo
Base
- 1/2 cup plain Activated Buckinis
- 2 firmly packed cups almond meal
- 8 fresh pitted Medjool dates
- 1/4 cup Loving Earth coconut oil
- 2 teaspoons ground ginger
- 1-2 generous pinches flaky sea salt
Date ginger caramel
- 12 fresh pitted medjool dates
- 1/4 cup boiling water
- 1/2 cup natural almond butter
- 1 teaspoon ground ginger
- 2 tablespoons maple syrup
- 2 tablespoons almond milk
- Generous pinch flaky sea salt
Chocolate topping
- 80g Creamy Coconut Mylk Chocolate
- 80g 72% Dark Chocolate
- 2 tablespoons Loving Earth coconut oil
- Flaky sea salt, to decorate
- Step 1Using a food processor, briefly blitz Buckinis into a finer breadcrumb texture.
- Step 2Add almond meal, dates, coconut oil, ginger and salt to food processor with ground Buckinis.
- Step 3Process until mixed together and a slightly sticky mixture forms - you should be able to mould it with your hands.
- Step 4Press the base mixture into your cake tin/lined loaf tin and refrigerate to set.
- Step 5Meanwhile, add pitted dates to a small bowl, and cover with 1/4 cup boiling water. Cover bowl with a plate and stand for 5 minutes or so to allow the dates to soak and soften.
- Step 6Add dates AND the water to food processor with the almond butter, ginger, maple syrup, almond milk and salt. Blend until thick, smooth and creamy.
- Step 7Slather caramel over base and refrigerate.
- Step 8Melt chocolate in 30 second intervals in microwave, or over a double boiler. Once fully melted, add coconut oil, and mix to combine thoroughly.
- Step 9Allow to cool slightly so not too hot, then pour melted chocolate mixture over the caramel layer, and refrigerate to set.
- Step 10Once chocolate is semi-set, sprinkle with sea salt flakes, and refrigerate to set completely.
