Chocolate gingernut slice

This one was created on the spur of the moment when I had a massive chocolate craving …  it truly is a ‘sometimes’ food, but it dealt very nicely with the craving 😉

  • 1 pkt GF gingernuts (I used the Macro brand – 155g)
  • 85g Nuttelex
  • 50g coconut oil1-April 2013 271
  • 1 cup sultanas
  • 1/2 cup flaked quinoa
  • 250g dairy free chocolate (I used Sweet William milk blocks)

Melt together the Nuttelex, oil and chocolate in a large saucepan. Don’t let it boil.

Place the biscuits in a food processor and blitz until they turn to a fine crumb.

Add the quinoa and sultanas to the crumbs and then add the dry mix to the wet and combine well.

Spoon the mixture in to a lined baking tin (mine was 20 x 20cm), smooth the mixture down and place in the fridge until set (about 2-3 hours).

Cut the mixture into small squares – it is quite rich so you don’t need much. Dust with pure icing sugar to serve if you wish.

This needs to be stored in the fridge and keeps well for a least a week (maybe longer … but there wasn’t any left for me to test it!).

Enjoy 🙂

3 thoughts on “Chocolate gingernut slice

  1. Hey Jessie, for us non allergy families, what would a substitute for the flaked quinoa be? Not sure what flaked quinoa is, so didn’t know what to use instead. Ta.

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