Gingerbread Caramel Slice

Vegan, dairy-free, egg-free

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Makes 24 slices

〰️

Vegan, dairy-free, egg-free 〰️ Makes 24 slices 〰️

This slice is the Christmas version of a caramel slice. It has all the characteristics of the classic caramel slice that you know and love, but better - a buttery biscuit base infused with ginger and cinnamon, a fudgy caramel centre, and a rich dark chocolate top layer.

This slice is the perfect dessert to make ahead of time and serve this holiday season. Take to picnics, lunches and gatherings, or indulge in the afternoon or evenings. Any time, really. There is minimal prep, and high reward. I hope you enjoy this as much as I do. To see a video of how to make this dish, click here.

INGREDIENTS

Gingerbread base:

• 1 1/4 cup unbleached plain flour

• 1 1/2 teaspoon ground ginger

• 1/2 teaspoon cinnamon

• 3/4 cup coconut sugar

• 1/2 cup extra virgin coconut oil, melted

• 1 tablespoon golden syrup

Caramel layer:

• 5/8 cup almond butter

• 1/4 cup maple syrup

• 1 tablespoon extra virgin coconut oil, melted

• 1 tablespoon unhulled tahini

• 1 teaspoon vanilla essence

• 1/4 teaspoon salt

Chocolate:

• 160 grams dark chocolate

• ~ 1 tsp flaky sea salt

METHOD

1. Preheat the oven to 180° C and line and grease a square baking dish. Add all of the gingerbread ingredients to a mixing bowl. Use a spatula to mix well until evenly combined.

   1 1/4 cup unbleached plain flour

   1 1/2 teaspoon ground ginger

   1/2 teaspoon cinnamon

   3/4 cup coconut sugar

   1/2 cup extra virgin coconut oil, melted

   1 tablespoon golden syrup

2. Transfer the dough to the baking dish. Use your fingertips to press the dough down into the bottom of the dish. Try to press the dough down as evenly as possible, making sure to get into the corners and edges of the dish. Use the spatula to smooth the dough over then use a fork to prick nine sets of holes in the dough.

3. Place the baking dish in the oven and bake for 30 minutes, turning the dish around halfway through. Bake for 30 minutes or until the dough is golden.

4. Remove the baking dish from the oven and set aside to cool. The dough may still be slightly soft, but it will continue firming as it cools down.

5. In the meantime, prepare the caramel layer. Place all of the caramel ingredients into the same mixing bowl and use the same spatula to stir until evenly combined.

   5/8 cup almond butter

   1/4 cup maple syrup

   1 tablespoon extra virgin coconut oil, melted

   1 tablespoon unhulled tahini

   1 teaspoon vanilla essence

   1/4 teaspoon salt

6. Once the base is fully cooled, pour the caramel layer on top. Use the spatula to spread the caramel evenly over the base. Place the baking dish in the freezer to chill.

7. After an hour, prepare the chocolate layer. Melt the chocolate over low heat in a small saucepan, stirring often. Once fully melted, pour the chocolate over the caramel. Use the spatula to spread the chocolate evenly over the caramel. Sprinkle the flaky sea salt evenly over the slice. Place the baking dish back in the freezer for at least another hour.

   160 grams dark chocolate

   ~ 1 tsp flaky sea salt

8. Once the chocolate layer has set, remove the baking dish from the freezer. Transfer the slice to a chopping board and peel the baking paper away from the sides of the slice. Use a sharp knife to cut the slice into approximately 24 squares. These slices can be enjoyed straight from the fridge for a firmer slice, or at room temperature for a more fudgier slice. The ambient temperature will affect the chocolate layer, so if you are in a warm climate, keep in the fridge until 10 minutes before serving. Any leftovers can be stored in an airtight container in the fridge for up to five days, or in the freezer for up to three months.