What’s better than plain ginger slice? Chocolate ginger slice that’s what!!!
I got this idea from my hubby, who often grates raw fresh ginger onto a piece of dark chocolate before popping it into his mouth after dinner! Although that is not quite my cup of tea, this slice certainly is!
I love the velvety ginger layer and it pairs perfectly with the fudgy chocolate base. It is rice, so cut the squares small when you share it around. And make sure you keep this slice in the fridge (especially in hotter weather) as it has a high coconut oil content which means it tends to soften easily.
I can’t wait to hear your feedback!
Ginger & Chocolate Slice
2 hours chill time
Line a loaf pan (if you want a high slice) or slice tray (if you'd like a thinner slice) with baking paper. Soak dates in boiling water.
In a food processor, place almond meal, nut butter, cacao, soaked dates and vanilla. Pulse until combined and use your hands to press mixture flat into the tray. Place to the side.
In a small pan, heat coconut oil, rice malt syrup, cashew butter, ginger and vanilla. Continue to stir the mixture on low heat, until the cashew butter is dissolved and no lumps remain (5 mins). Take off the heat and stir for another 2 minutes until mixture thickens slightly.
Pour mixture over base and place in the freezer to set for 2 hours. Once set, remove from tray and cut into the desired size with a hot knife.
Slice will keep in the fridge for 1 week or in the freezer for 3 months.