An oaty ginger base topped with a date caramel, smothered in dark chocolate and topped with cute gingerbread stars – this festive recipe is an ideal no-bake one to make when you want to impress! Made using The Coconut Company products, including coconut sugar, flour and oil, really boosts the flavour of this free-from dessert or snack recipe. Feel free to swap dark chocolate for white chocolate – it would be just as delicious!
Ingredients:
For the base and gingerbread stars –
- 150g oats
- 2 tablespoons The Coconut Company coconut flour
- 3 tablespoons The Coconut Company coconut sugar
- 2 tablespoons The Coconut Company coconut oil, melted
- 1-2 tablespoons oat milk
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
For the date caramel –
- 100g dates, soaked in boiling water for 10 minutes
- 1 teaspoon The Coconut Company coconut sugar
- 2 tablespoons nut butter
- Pinch of salt
For the chocolate topping –
- 1 tablespoon The Coconut Company coconut oil
- 75g dark chocolate, chopped
- Flaked almonds and granola, to sprinkle
Make it!
- Place all of the base ingredients into a food processor and blend until the mixture comes together to form a dough. Set aside ⅓ of the mixture then press the remaining into the base of a lined loaf tin.
- Place the soaked dates into a food processor with 1-2 tablespoons of the soaking water plus the sugar, nut butter and salt and blend well until thick and mostly smooth. Spread over the base.
- Melt the coconut oil and chocolate then pour over the caramel mixture to cover.
- Cut out a few stars out of the remaining base mixture and arrange on top of the chocolate. Sprinkle over some granola and flaked almonds in between the gaps then chill in the fridge for at least 2 hours to set.
- When ready to serve, pop out of the tin and cut into bars. Enjoy.
