Super, fudgy gingerbread cookie dough meets a delightful sweet and spiced toffee, ginger, and rosemary cream filling, all topped with a crisp, dark raw chocolate layer.
Toffee Vodka, Gingerbread, and Rosemary Slices
- For the base
- 1 cup walnuts
- 1 cup desiccated coconut
- 1 cup pitted medjool dates (about 10)
- 1 tbsp ground ginger
- 1/2 tsp mesquite/maca/lucuma powder (optional but tasty!)
- Pinch sea salt
- For the filling
- 1 cup cashews (soaked for 4 hours)
- 2/3 cup coconut oil (melted)
- 1/4 cup plus 2 tbsp Kin Vodka toffee vodka (90ml)
- 1/4 cup pure maple syrup
- 1/3 cup pitted medjool dates (about 3)
- 1 tbsp ground ginger
- 2" piece root ginger (peeled)
- Leaves of 2 sprigs fresh rosemary
- 1/2 tsp sea salt flakes
- 1/4 tsp mesquite or lucuma powder
- 1/4 tsp vanilla powder or 1 tsp vanilla extract
- For the chocolate topping
- 1/4 cup coconut oil (melted)
- 1/4 cup cacao powder
- 2 tbsp maple syrup
To make your base, sinply combine all of the ingredients in the 1.2 L pitcher and process until you get a smooth dough. Divide between your 8 indentations if using a silicone mould – I used roughly 2 tbsp per indentation. Alternatively pour the base mixture into a greased and lined brownie tin. ‘Knuckle’ in the mixture until evenly distributed and place into the fridge or freezer until needed later.
Place all of the ingredients for your filling in your 1.2L pitcher and pulse a few times before scraping down the side. Select the ‘Extract’ Auto-IQ setting (or blend on high) until smooth. You may want to repeat the process of scraping down the sides of the pitcher and blending until you reach a super smooth consistency.
Remove your silicone mould (or brownie tin) from the freezer and place onto a baking tray – this will make it easier to transport to your fridge or freezer and to keep your layers level. Pour the filling into the indentations and place in the refrigerator for up to 6 hours, or the freezer for 1 hour, until set. I used 3 tbsp of filling per indentation.
It’s now time to make your raw chocolate layer. Mix your melted coconut oil together with the cacao powder and maple syrup until smooth. Pour 1 tbsp of your raw chocolate into each indentation and using a spatula work the chocolate to create an even layer. Return to the freezer for 10 minutes until set.
Remove your slices from the fridge/freezer and carefully unmould. Alternatively if you’re using a brownie tin, slice into 8 equal pieces using a hot, damp chef’s knife. Be sure to wipe after each cut to create a clean line.