Raw Gingerbread Slice
Dec 17, 2020
One week until Christmas Eve - woohoo! Who's excited?! We've been enjoying this very delicious Raw Gingerbread Slice at our home. It's super creamy, and also very rich - you'll only need a small slither of a slice to be satisfied.
Ingredients
Base:
- 4 pitted Medjool dates
- ½ cup GF rolled oats
- ½ cup almond flour or meal
- 2/3 cup desiccated coconut
- 3 tbsp coconut oil
- 2 tbsp ground ginger
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- Pinch of salt
Fudge:
- ¾ cups coconut oil
- ¾ cup desiccated coconut
- ¾ cup maple syrup
- ⅓ cup peanut butter
- 1.5 tbsp ground ginger
Instructions
- In a food processor, add in all the base ingredients and pulse until the mixture starts to bind.
- Turn into a lined loaf tin or small baking dish with baking paper and press down evenly with your fingers. Set aside in the fridge.
- Next make the fudge. Add coconut oil and desiccated coconut to your blender and blend until it forms a creamy texture. Add in remaining ingredients and blend until smooth.
- Pour on top of the base and put in the fridge to set for around 2 hours.
- Once set, cut into squares and serve.
- Keep it in the fridge for up to two weeks or freezer for 3 months.
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