Gingerbread Base

Name: Gingerbread Base
Ingredients: • 1 cup rolled oats; • 1/4 cup coconut or almond flour; • 1 cup pecans; • 1 tbsp melted coconut oil; • 1 tbsp almond butter • 1 tsp ground ginger; • 1/2 tsp ground cinnamon; • 1 tbsp molasses; Date caramel; • 1 cup dates, soaked; • 1 tbsp maple syrup; • 1 tsp vanilla; Chocolate; • 3/4 cup dark chocolate; • 1 tbsp coconut oil

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Taavi Moore

91 recipes

Ingredients

• 1 cup rolled oats
• 1/4 cup coconut or almond flour
• 1 cup pecans
• 1 tbsp melted coconut oil
• 1 tbsp almond butter • 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 tbsp molasses
Date caramel
• 1 cup dates, soaked
• 1 tbsp maple syrup
• 1 tsp vanilla
Chocolate
• 3/4 cup dark chocolate
• 1 tbsp coconut oil

Preparation

Preheat oven to 350. Combine all gingerbread base ingredients in a food processor until well combined. Press into a lined 5x5 baking dish. Prick a few times with a fork. Bake for 14 min. until golden. Let cool for 10 min
Combine all date caramel ingredients in a blender until smooth. Add a tbsp of water if needed. Spread caramel over cookie base. Place in freezer for 30 min
Melt chocolate with coconut oil. Spread over caramel layer. Place in freezer again for 15-20 min. until set. Sprinkle over flaky sea salt and cut into bars! Enjoy

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