Pecan & Ginger Squares

A decadent & rich treat!

These are little bites of absolute deliciousness! So rich and satisfying.

Made with super simple ingredients. They take a little time as you are making 3 different layers but trust me, they are worth it.

These are a great go to snack when you need something sweet or a perfect dessert as they're so decadent! I like to cut them into smaller squares as they are super rich.

The kiddies have loved these and all others who have been lucky enough to try them have loved them too!

How do we do it?

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Tasty plant based treats - a lovely combo of ginger, dates, pecans and chocolate.

Recipe - makes 16-20 squares

Base

• 250g Oats

• 60ml Maple Syrup

• 2 Tbsp Coconut Oil

Middle

• 320g Dates

• 1 Tbsp Coconut Oil

• 2 Balls Stem Ginger

• Handful Pecans

• Sprinkle Water

Top

• 60g Cacao

• 4-5 Tbsp Maple Syrup

• 100g Coconut Oil

Method

1. Prepare a brownie tin/freezer proof dish with a sheet of baking paper.

2. Add all base ingredients to a food processor and blend to combine. Ensure oats stick together well.

3. Transfer to the dish, spread to cover the base of the dish and press down to ensure the oats are stuck together. Freeze for 30minutes.

4. Next, prepare the middle layer by adding all ingredients to the food processor and blend. You want to aim for a thick caramel like consistency, you can use a sprinkle of water to smooth it out a little if needed.

5. Spread this layer evenly on top of the base (oat) layer and pop back in the freezer for another 30 minutes.

6. Now to prepare the final chocolate layer. Melt coconut oil in a sauce pan, add maple syrup and cacao and stir contonuously until all combined, if it feels a little thick add more coconut oil or you can drizzle in a little plant milk. You want a thick silky texture.

7. Pour evenly over your middle layer and return to the freezer for another 30 minutes.

8. Cut in to small squares. Store in the fridge in an airtight container and enjoy!

Tips

For the base layer, ensure the oats are well bound together before freezing, if not you may need to add more maple syrup or coconut oil.

Swap the ginger for 4 Tbsp peanut butter for a more savoury, nutty flavour...it's really good.

Ensure you allow enough freezing time for each layer so everything has a chance to set properly. Before cutting into squares allow the block to reach room temperature otherwise the chocolate layer will crack.

I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.

Let me know if you give this recipe a try and tag me on social media in your pics!

Any questions please get in touch.

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