Desserts
Gingerbread Caramel Bars
Recipe by Charlotte Roberts
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For the base
- 100g oats
- 2 tbsp coconut oil
- 100g pitted dates
For the caramel
- 200g pitted dates
- 2 tbsp peanut butter
- 1/2 tsp ground cinnamon
- 1/3 tsp ground ginger
- 100ml coconut milk
- extra water if need to help blend
For the topping
- 120g vegan dark chocolate
- 1 tsp coconut oil
Utensils
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Step 1
To make the base, pop the oats into your Ninja Food Processor and blend to form a fine crumb. Add in the dates and coconut oil and continue to blend until your mixture is nice and sticky.
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Step 2
Press the mixture into a lined brownie tin and firmly pack down.
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Step 3
For the caramel, add in the ingredients into your food processor and blend until smooth and creamy. Add in the extra water if needed, until you’re left with a super smooth consistency.
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Step 4
Spread the caramel over the base layer and pop the bars into the freezer for 2 hours to set.
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Step 5
Melt the chocolate and coconut oil together. Once your bars are set, slice into portions and carefully dip each of them into the chocolate to coat.
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Step 6
Pop them into a parchment lined tray and place back into the freezer to allow the chocolate to harden.
