Making a stacked slab treat combining gingerbread, coconut, dark chocolate and caramel HAS to be the thing of dreams, right?! This Christmas recipe has a few elements to it but don’t let that put you off; once the biscuits have been made and the base has been baked, everything else is simple and the result is insane!! Gluten-free, vegan and plant based so everyone can enjoy this delicious treat!
Ingredients:
For the base & biscuits –
- 100g coconut oil
- 3 tablespoons coconut nectar or maple syrup
- 100g coconut sugar
- 200g gluten-free flour
- 1 teaspoon ginger
- Pinch of cinnamon
- 4 tablespoons icing sugar
- Edible festive sugar decorations
For the caramel layer –
- 3 tablespoons vegan caramel sauce
For the coconut layer –
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 60g desiccated coconut
For the chocolate topping –
- 2 tablespoons coconut oil
- 70g dark chocolate, chopped
Make it!
- First make the base and cookies: Melt the coconut oil, coconut nectar/syrup and sugar then set aside to cool. Stir in the flour, ginger and cinnamon and mix well to combine and form a soft dough. Roll up in cling film and chill for 1 hour.
- Keep about ⅓ of the mixture aside and roll out the rest of the dough onto a floured surface and use some gingerbread man and star cutters to cut out biscuits. Place them onto a lined baking sheet and bake at 180C for 10-12 minutes until golden. Leave to cool, then pop onto a wire rack. Mix together the icing sugar with enough water to create a thick texture and spread over each biscuit to cover. Sprinkle over the decorations and leave to set.
- With the remaining dough, press into a greased and lined loaf tin. Bake at 180C for 10 minutes then leave to cool. Spread over the caramel sauce.
- Melt the coconut oil and syrup then stir in the coconut. Spread this over the caramel.
- Melt the coconut oil and chocolate and pour over the coconut layer to cover. Arrange some cookies on top, then chill in the fridge for 1 hour.
- Pop out of the tin, cut into slices and enjoy!
