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Caramel Gingerbread Squares

Caramel Gingerbread Squares
Ingredients

For the Salted Caramel

1 Cup Madjool dates - pitted

Boiling Water (enough to fully submerge dates)

2 Teaspoons Salt – or to taste

 

For the Base

1/3 Cup Hemptons Shelled Hemp Seed

1/2 Cup Oats

3 Tablespoons Flax Seeds

1/4 Cup melted Coconut Oil

1/4 Cup Salted Caramel (recipe to below)

 

For the Filling

2 Tablespoons Almond Butter

1 1/2 Cups canned Chickpeas

8 Madjool Dates – pitted and soaked in 1/2 cup boiling water

8 Fresh Dates

1 Tablespoon Coconut Oil

2 Tablespoon Molasses

2 Tablespoon Hemptons Shelled Hemp Seeds

2 Tablespoons fresh, grated Ginger

1 1/2 Teaspoons Cinnamon

1 Teaspoon Nutmeg

1/2 Teaspoon Ground Cloves

1 Cup Coconut Flour

 

For the Chocolate

2 Tablespoons Coconut Oil

2 Tablespoons Cacao Powder

1 Tablespoon Maple Syrup

Instructions

For the Caramel – Start here and then do the rest

Measure out 1 cup of dates in a heatproof container (I use a Pyrex measuring cup, or a wide mouthed jar) and pour enough boiling water over the dates to fully submerge them.

Allow dates to soak for 2-3 hours or overnight. They should be really mushy and falling apart in the water when they are ready.

Using an immersion blender, blend the dates and water together until smooth and caramel like.

Add in the salt, a little at a time, tasting until it reaches your desired saltiness.

Set caramel aside.

 

For the Base

Add the shelled hemp seeds, oats, flax seeds and melted coconut oil to a blender and blend until combined.

Add in caramel (prepared first) and blend until clumps form.

Remove from the blender bowl and press into a 20x20cm square pan lined with waxed paper.

Place in the freezer to set.

 

For the Filling

Add the chickpeas, almond butter, soaked dates with soaking water, unsoaked dates, melted coconut oil and molasses to a blender.

Blend until the mixture is smooth. Add in the ginger, nutmeg, cinnamon, cloves and shelled hemp seeds and blend until fully incorporated.

Add in the coconut flour a half cup at a time. The mixture should go from being wet to being a dough that you can easily hold in your hands. If necessary, add extra coconut flour to help it stick together, or less if it seems to be too dry.

When the dough is formed, remove the base from the freezer and press filling onto the base, spreading evenly over top.

Place in the freezer and leave for 3-4 hours or until set and firm.

When the squares are firm, slice into squares.

 

For Chocolate

Prepare the chocolate by heating all the ingredients in a saucepan over low heat until fully melted and combined.

Dip (cold) bars into the (hot) chocolate and set on a cooling rack for the chocolate to firm.

Serve immediately or store in an airtight container in the fridge.

Posted by Hemptons

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