INGREDIENTS
BASE
1/2 CUP DATES
1 CUP DESICCATED COCONUT
1/2 TSP GROUND GINGER
1/2 TSP CINNAMON
PINCH OF SEA SALT
GINGER FROSTING
2 TBS TAHINI
1/4 CUP CACAO BUTTER
1/4 CUP RICE MALT SYRUP
1 & 1/2 TBS COCONUT OIL
1 & 1/2 TSP GROUND GINGER
1 TSP COCONUT FLOUR
CHOCOLATE
1 TBS CACAO BUTTER
1/2 TBS COCONUT OIL
1/2 TBS CACAO POWDER
A FEW DROPS OF VANILLA BEAN EXTRACT
METHOD
• LEAVE DATES TO SOAK IN HOT WATER FOR 30-60MINS, DRAIN BEFORE USING
• FOR BASE, PROCESS DATES UNTIL A CHUNKY PASTE FORMS, THEN PULSE IN OTHER INGREDIENTS UNTIL A DOUGH FORMS
• PRESS DOUGH INTO A LINED LOAF PAN (I USED A SILICONE LOAF PAN), AND SET ASIDE
• IN A SMALL BOWL, MELT CACAO BUTTER AND COCONUT OIL, THEN WHISK IN TAHINI, SYRUP AND GINGER, THEN FLOUR, UNTIL SMOOTH
• SPREAD OVER BASE, AND POP INTO THE FREEZER FOR 30-60 MINUTES, SLICE ONCE SET
• MELT CACAO BUTTER AND OIL FOR CHOCOLATE, WHISK IN CACAO AND VANILLA UNTIL SMOOTH THEN DRIZZLE OVER BARS
• RETURN TO THE FREEZER TO SET, STORE IN THE FRIDGE
* YOU COULD USE DARK CHOCOLATE INSTEAD OF MAKING CHOCOLATE
* YOU COULD USE CASHEW OR ALMOND BUTTER INSTEAD OF TAHINI