Do not make this Gingerbread Slice without thinking seriously about the ramifications. Trust me; you will not be able to stop eating it. So proceed cautiously, as with Xmas around the corner, you may want to save some to share with others. Please do not say I didn't warn you. The rich caramel topping filled with dates, maple syrup and coconut milk, and our Protein+ Vanilla is so moreish and full of goodness – you may not be able to resist it. The crispy spelt flour base is decadent, filled with butter and coconut sugar, and a healthy boost of Protein +. If we are going to indulge, we need to do it properly, and yes, you can share this with your kids (but you may not want to!!)
Crispy Gingerbread Slice
Allergens: EF, NF
120g unsalted butter, diced
60g coconut sugar
180g wholemeal spelt flour
½ tsp (2g) baking soda
1 tsp (3g) ground ginger
Pinch sea salt
1 cup (260g) Medjool dates, pitted
¼ cup + 2 tbs (100ml) boiling water
¼ cup (60ml) coconut oil, melted
¼ cup (60ml) coconut milk
1 tsp(3g) ground ginger
2 tsp (10 ml) maple syrup
Pinch of sea salt
½ cup (40g) desiccated coconut, to sprinkle on top (optional)
To make the base, preheat oven to 180°C and line a baking dish with baking paper.
Place all base ingredients to a food processor and process until combined. Alternatively, you can use your hands and knead together.
Press into prepared baking dish and bake for 20-30 mins. Allow to cool completely.
To make the topping, soak the dates in the boiling water for 10 mins.
Add remaining ingredients(except for desiccated coconut)and process in a high-speed food processor or blender until smooth and creamy.
Spread onto slice base and sprinkle with desiccated coconut.
Place in the freezer for an hour. Take out of the freezer and cut into slices.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
- Add 2-3 tsp of Wholesome Child Veggies+ to the base and 2-3 tsp Wholesome Child Veggies+ to the topping before processing OR
- Add 2 tbs of Wholesome Child Protein+ Vanilla to the base and 2-3 tsp Wholesome Child Protein+ Vanilla to the topping before processing.
Allergy advice and simple swaps:
- For a dairy-free version: Swap butter for coconut oil.
- For a gluten-free version: Swap wholemeal spelt flour for brown rice flour.