Ginger Date Slice

This slice is the perfect recipe to resurrect this blog which has been shamefully neglected of late. The recipe is inspired by the most amazing slice I had yesterday when stopping at Sip Kitchen to break a wee road trip from the deep South to the far North (a.k.a. Papakura to Orewa ). I wasn't brave enough to ask for the recipe, so this is my version using some online recipes as a quantity guide. The recipe is refined sugsr, dairy & gluten free. The honey could be swapped for maple syrup for a vegan alternative.

Base
1 cup ground almonds
1/2 cup desiccated coconut
2 tbsp Chia seeds
1/3 cup sliced almonds
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 cup coconut oil
1/2 dates (soak in water to just cover)

Ginger Caramel
2 cups dates (soak in water to just cover)
4 tsp grated fresh ginger
1/2 cup coconut oil

Chocolate Topping
1 cup dark cocoa
1/4 cup honey
1/3 cup coconut oil
1 tsp vanilla paste

Method
Base - Mix all the dry ingredients together in a bowl.
Drain the water from the dates, and blend with the melted coconut oil in the food processor until the mix is a rough paste. Then add the paste to the dry ingredients and combine.
Press the mix into a tin (I used a 22cm square brownie tin).

Caramel topping - Drain most of the water from the dates. Blend in the food processor with the melted coconut oil and grated ginger. You might want to add half the ginger first and add more to taste depending on how spicy you like your cakes. Keep the blender going until the mixture resembles creamy caramel.

Pop in the freezer for an hour to firm up.

Chocolate Topping
Melt the coconut oil and honey , then add in the cocoa and mix until completely dissolved. Mix in  the vanilla. Spread the chocolate over the caramel topping. Pop back in the fridge for the chocolate to set.

The slice is best stored in the fridge.