45 min Prep, 1 h Cook
I love Autumn, pumpkin pies, gingerbread cookies, hot chocolates and warm hearty foods. I have been feeling gingery, felt like I have to add cinnamon or ginger to almost everything I eat. I have a list of recipes ideas to experiment with and a lot of them are inspired by Autumn flavours. Here is one of my experiments which turned into a Gingerbread Caramel dessert delight! It is also raw, gluten free, dairy free and suitable for vegans! It's delicious and healthy and packed with antioxidants, fibre and protein!
The gingerbread slice is super addictive! The caramel filling just melts in your mouth!
In your food processor with an S-Blade, blend your base ingredients until it is crumbly and when you press the mixture with your thumb and finger, it should stick. Do not leave it for too long or else it will start to turn into butter.
Line a 8 x 8 square tin, I did not have one so I made mine in two rectangular containers. Then press your base mixture into the tin firmly and evenly. Set aside.
For the filling, blend everything together in your food processor until it is smooth and then pour the mixture into the square tin over your base mixture and spread it evenly. Let it sit in your freezer for 30min until it is firm.
Meanwhile, mix the ingredients for the toppings apart from the ground ginger in a bowl and sweetened to taste.
Once your topping is set, drizzle your topping mixture over it and top it with more ground ginger powder. You can also make more of the chocolate mixture and cover the caramel filling entirely.
op it back into the freezer and let it set for an hour. To serve, take it out of the freezer and use a sharp knife to slice into squares or bars.
Serving Size 97.5 g
|Amount Per Serving|
|Calories 553.7 cals||28%|
|% Daily Value*|
|Kilojoules 2319.2 kJ||28%|
|Fat 47.4 g||73%|
|Sodium 194.2 mg||8%|
|Carbohydrate 29.6 g||10%|
|Protein 8.7 g||17%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|