I don't know what it is with me during the holiday season. I somehow become a crafty little christmas elf and decide to bake everything either gingerbread or peppermint flavored, clean out my entire closet and take out all of my oversized coats, and stay in bed for longer than I should. Some good things do certainly come out of my holiday madness, and I must say that this gingerbread caramel slice is one of them. It has been approved by my entire family, including my junk-food loving father and little sister. If they liked it, then I think I should be awarded vegan of the year, because boy is it a triumphant moment to tell them that not only is this treat crazy healthy, but that it's also raw, vegan, AND gluten free. Now, you can have your cake, and eat it too ;)
RAW VEGAN GINGERBREAD CARAMEL SLICE
1 cup almonds
½ cup medjool dates (packed)
2 tsp ginger
2 tsp cinnamon
½ tb coconut oil
6 medjool dates
1 cup coconut sugar
½ cup coconut oil
a few dashes of raw almond mylk
½ cup almond butter
Toppings (optional, but highly recommended)
Drizzled raw choc
Crystallized ginger pieces
Blend all of the base ingredients in a food processor, and press into a pan lined with parchment paper. Place into the freezer while you make the filling.
To make the filling, blend up all of the filling ingredients until you reach a thick, caramel-y consistency, then pour on top of the base (here, you can press in the pieces of optional crystallized ginger) and freeze. When everything is frozen (about 4 hours), drizzle the raw choc on top of the slice, freeze for 30 minutes, and then slice into rectangles with an extremely sharp knife. Enjoy!
Guys, i'm telling you now that this gingerbread slice is addictive, as is proven by the fact that I made this huge batch just yesterday and 3/4 of it is already gone.