Ginger Crunch & Date Caramel Slice
Enjoy Ginger Crunch Granola on the go with this delicious gluten-free and guilt-free Ginger Crunch and Date Caramel Slice — a tasty treat for road trips, lunchboxes, afternoon tea or at the office.
Ingredients
- For the base
2 cups Chantal Organics Gluten Free Ginger Crunch & Plum Granola- ¾ cup Chantal Organics White Rice Flour
- 1 tbsp arrowroot flour
- 2 tsp gluten free baking powder
- ½ cup Chantal Organics Rice Syrup
- 120g Chantal Organics Coconut Oil, melted
- For the caramel
- 1 cup dates, pitted and soaked in boiling water
- 1 cup Chantal Organics Almond Butter
- ¼ cup Chantal Organics Coconut Oil, melted
- For the topping
- 125g dark chocolate, chopped
- 1 tbsp Chantal Organics Coconut Oil, melted
- Chantal Organics Gluten Free Ginger Crunch & Plum Granola
instructions
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Step 1.
Preheat the oven to 170°C fanbake.
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Step 2
Combine all the dry ingredients for the base in a bowl, and then pour in the rice syrup, followed by the melted coconut oil. Mix until you have a soft dough, and then press into a lined baking tin (approx 20 x 20cm size).
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Step 3.
Bake for 15 minutes, or until golden brown. Remove from the oven and set aside to cool.
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Step 4.
While the base is baking, drain the dates and add to a food processor. Then add the remaining ingredients for the caramel filling and pulse until smooth.
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Step 5.
Once the base has cooled, spread the caramel filling on top. Place in the fridge to set.
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Step 6.
Melt the chocolate in the microwave in 30 second bursts until melted, then stir in the coconut oil. Pour over the cooled caramel.
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Step 7.
Sprinkle Ginger Crunch & Plum Granola on top and place in the fridge to set (about an hour).
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Step 8.
Once set, cut into 16 square slices and enjoy.
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Chantal Organics Products used
