Date And Ginger Dark Chocolate Slice Food

GINGER DATE CHOCOLATE SLICE

Steps:

• Grease and line lamington tin, 26 x 16 cms.
• Combine butter, sugar, dates and ginger in pot.
• Cook over medium heat till butter melts and dates are soft.
• Transfer to a bowl, ad cornflakes.
• Mix well and press into tin.
• Refrigerate till firm, at least an hour.
• Melt choc and extra butter together - I do this in the microwave.
• Spread over slice, allow to set.
• Cut into squares to serve.

DATE AND GINGER DARK CHOCOLATE SLICE

Steps:

• Melt the chocolate in the microwave on a low setting, stirring every 20-30 seconds.
• Spread the chocolate evenly over the slice mixture and refrigerate until topping is set.
• Remove from heat and stir in vanilla and ground ginger.
• Pour mixture over rice bubbles in large mixing bowl. Stir until combined. Press mixture firmly into pan.
• Melt the chocolate in the microwave on a low setting, stirring every 20-30 seconds.
• Spread the chocolate evenly over the slice mixture and refrigerate until topping is set.About 1-2 hours. .

DARK CHOCOLATE, GINGER & PISTACHIO SQUARES

Steps:

• Oil a 20 x 20cm brownie tin and line with baking parchment. Tip the gingernuts into a food processor and blitz to crumbs. Melt the coconut oil in a small pan over a low heat or in a heatproof bowl in the microwave, then pour this over the crumbs and pulse to combine. Tip the mix into the prepared tin, press into an even layer and chill until needed.
• Meanwhile, put the chocolate in a heatproof bowl with 1 tbsp coconut oil and the ginger syrup. Slowly pour 150ml boiling water from the kettle into the chocolate mixture, whisking all the time until you have a smooth ganache. (If you haven't chopped the chocolate small enough and a few lumps remain, simply zap in the microwave for 10 seconds until smooth.) Stir in a large pinch of salt.
• Pour the ganache over the biscuit base and scatter with the stem ginger pieces, pistachios and a sprinkle of salt. Chill for at least 4 hrs until set, then cut into 25 bite-sized squares. Can be made up to three days in advance and kept covered in the fridge. Bring out of the fridge 20 mins before serving to soften up a little.

APPLE, DATE, AND GINGER CRISP

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine 3 tablespoons sugar, 1 tablespoon melted butter, grated ginger, cinnamon, orange zest, and dates. Add apples and toss to combine. Transfer mixture to an 8-inch square baking dish.
• In a small bowl, combine gingersnaps with pecans, remaining sugar, oats, and remaining butter. Using your fingertips, work mixture to form a crumble topping. Distribute topping over apples. Cover dish tightly with aluminum foil. Bake until fruit mixture is bubbling, about 30 minutes. Uncover and continue baking until topping has browned and apples are tender when pierced with a paring knife, about 20 minutes. Let cool 10 minutes before serving with yogurt.