This delicious creamy slice is perfect for ginger lovers. You can tailor your slice to your ginger liking by adding more or less ginger. We have been enjoying this as our after dinner treat.
Serves: 12 slices
Prep time: 15 minutes
Chill time: 1 hour 10 minutes
6 pitted dates (about 30 grams)
¼ of a cup of raw cashews (30grams)
1 cup of rolled oats
½ a tablespoon of cocoa powder
1 and a ½ tablespoons of chia seeds
30 grams of crystallized ginger
¼ of a cup of cashews
2 tablespoons of melted coconut oil
2 tablespoons of coconut cream (see notes at the bottom)
50 grams of dark chocolate (we used 85%)
1 tablespoon of melted coconut oil
Soak your dates and cashews in boiling water for at least 10 minutes.
Line a baking tray with parchment paper (we used a 23 x 17cm pan.)
Combine all your base ingredients into a food processor, until it becomes a crumbly mixture but is able to hold its shape when squeezed together.
Press the mixture in the baking pan to form the base layer and place in the freezer whilst you make the ginger centre.
Add your ginger centre ingredients to the blender and blend until the mixture becomes thick and creamy. Depending on your food processor this may take up to 5 minutes to break down the crystalised ginger and the dates.
Pour your ginger centre on top of your base layer, smooth out with a spatula and place it in the freezer for at least an hour to set.
Create your chocolate layer, by melting coconut oil and your chocolate together
Pour the chocolate mix over your ginger centre, then place in the fridge for about 10 minutes to set.
Cut your slice up (heat up the knife to cut through the chocolate layer for a cleaner cut) and enjoy!
Do not shake your can of coconut cream as you want to use the thick layer of cream at the top when you first open the can. If your coconut cream is runny when you first open it, place it in the fridge for about an hour for it to harden up. We used the Asia Specialities coconut cream from Aldi.