My partner and I are hideously in love. It’s disgusting and wonderful and awful. While he was at work today, I couldn’t help but want to make something delicious for when he got home from work. And today I felt I needed to make for him some yummy ginger-infused goodies, and they had to be delicious and healthy, too. This is my own delicious creation, and so I hope you’ll enjoy it as much as we did. I’m very hopeful that you haven’t just thrown up over my lovey-dovey post but I really can’t resist it at the moment.
1 TB maca powder (heaped TB)
¾ cup rolled oats
¼ cup coconut oil
2 TB cacao
¾ cup date paste (1 cup dates blended in ¼ cup hot water)
1 cup cashew pulp (leftover from cashew mylk!)
2 TB grated ginger
¼ cup sweetener
100g dark chocolate, melted & cooled
Base: blend together the ingredients listed for the base, and then press firmly into the base of a 20cm slice tin that has been lined with paper. Store in the freezer.
Filling: blend together the filling ingredients. I added a little salt to bring out the flavour as well. Pour this mixture over the base. Smooth with a spoon, and then store in the freezer.
Topping: Pour the melted chocolate over the top of the caramel, and store in the freezer for four hours.
Unfortunately, I decided that I would attempt to cut and photograph this slice while it hadn’t hardened. This slice will harden into a soft-ball caramel texture, but this will take about four hours. When you try to cut it early it will SMASH EVERYWHERE, like mine did. It also becomes difficult when you don’t use baking paper to allow for easy removal from the slice-tin. So please be patient!