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Gingerbread Caramel Slice: 5 Reasons to Love This Treat

Gingerbread Caramel Slice
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Delight in this Gingerbread Caramel Slice, a no-cook, vegan, and gluten-free treat that’s perfect for the holidays.

Ingredients

Scale
  • 2 cups Almond Flour (Can substitute with oat flour.)
  • 1/2 cup Coconut Flour (Replace with more almond flour or gluten-free all-purpose flour if needed.)
  • 1/4 cup Molasses (Best not to substitute.)
  • 1 teaspoon Ground Ginger (Fresh ground gives the best flavor.)
  • 1 teaspoon Cinnamon (Always opt for fresh ground for a vibrant taste.)
  • 1 cup Medjool Dates (Can be substituted with other dried dates.)
  • 1/2 cup Full-Fat Coconut Milk (Almond milk can be used but may alter texture.)
  • 1 cup Semi-Sweet Chocolate Chips (Ensure they’re dairy-free if needed.)
  • 1/4 cup Additional Coconut Milk (Adjust based on desired consistency.)

Instructions

  1. In a large mixing bowl, combine almond flour, coconut flour, molasses, ground ginger, and cinnamon. Mix until a crumbly dough forms. Line a square baking dish with parchment paper, then press the dough firmly into an even layer. Bake at 350°F (175°C) for about 15 minutes until golden and fragrant, then allow it to cool completely.
  2. Soak the Medjool dates in warm water for about 10 minutes to soften them. Drain, then combine the dates and full-fat coconut milk in a food processor. Blend until smooth.
  3. In a small saucepan, gently heat the semi-sweet chocolate chips and an additional splash of coconut milk over low heat. Stir continuously until melted and smooth.
  4. Cover the dish with plastic wrap or a lid and chill in the refrigerator for at least 8 hours to allow the layers to set.
  5. Once chilled, remove the slice from the refrigerator. Optional: sprinkle with flaky salt, decorate with mini gingerbread cookies, and slice into squares.

Notes

    Nutrition

    Find it online: https://sarecipe.com/gingerbread-caramel-slice/