bars - no-bake fudge topped gingerbread

By tinathorn

Ingredients

• Ingredients- gingerbread base (double these ingredients to match the fudge quantities)
• 120 g dates
• 25 g almonds
• 35 g cashews
• 20 g raisins
• 40 g ground oats
• 30 g buckwheat flour
• 10 g chia seeds
• 1 tbs sliced fresh ginger
• 1 tbs ground ginger
• 1/2 tsp mixed spice
• 1/2 tsp cinnamon
• Ingredients- fudge topping
• 1/2 can black beans- rinsed and drained
• 1 mashed banana
• 1/2 cup cocoa powder (or raw cacoa powder)
• 1/3 cup dates
• 2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp stevia
• 1/2 cup ground oats
• 2 tbs ground flax
• 2 tbs chia seeds

Details

Adapted from includingcake.com

Preparation

Step 1

Starting with the gingerbread base; blend the ingredients together very well. Press the mixture into a loaf tin, or any tin of an appropriate size so that you have approx. 15mm thickness.
Chill the base layer in the fridge whilst you prepare the fudge.
Blend all the ingredients together to achieve a thick soft dough. Using two pieces of baking parchment, if necessary, roll the fudge to approx. 10mm thick. Remove the gingerbread from the fridge and lift from its tin.
Drape the fudge layer carefully across the gingerbread pressing firmly onto the surface. You may have some fudge remaining (you can form this into balls ro bars). Trim the excess and cut into squares using s sharp knife.
These will keep in the fridge for a week or two. They should also freeze well since I have successfully frozen the gingerbread and fudge elements individually.