Ginger Millionaire's Bar (Vegan + Nut Free)

Continuing on with my new-found love for ginger (see my recipe for Ginger Tiffin here), I've created an easy peasy recipe for a Ginger Millionaire's Bar. A ginger-flavoured biscuit base, topped with a ginger-date caramel, then finished off with a smooth layer of chocolate - what's not to like!

I love how simple this recipe is, no waiting around for things to cook, bubble or cool - super quick and easy.

Equipment you will need:

• Mixing bowl
• 7-inch square pan
• Clingfilm
• Blender

Line your tin properly:

Use clingfilm or baking paper with an overhang so you can easily lift the bars out once set.

Press the base firmly:

Be sure to compact the biscuit base tightly using the back of the spoon or the bottom of a glass to prevent it crumbling when cut.

Ginger Millionaire's Bar (Vegan + Nut Free)

Total Time: 1 hour 30 minutes

Servings: 16 squares

Diet: Vegan

This recipe is an easy vegan and nut-free traybake featuring a gingery biscuit base, a gooey date caramel and a chocolate topping. They're sweet, slightly spicy and very moreish.

Ingredients

• 200g digestive biscuits
• 120g dairy-free butter (melted)
• 50g crystallised ginger
• 25 small soft sticky pitted dates, approximately 180g
• 3 tbsp water
• 1 tbsp crystallised ginger
• 180g dairy-free chocolate
• Crushed ginger biscuits (optional)

Instructions

1. Begin by crushing the digestive biscuits, then stir in the melted butter until fully combined.
2. Finely chop the 50g crystallised ginger and mix it into the biscuit mixture.
3. Line a 7-inch square tin with clingfilm, press the biscuit mixture in firmly and chill in the fridge for 30 minutes to set.
4. To make the date caramel, blend the dates, water and 1 tbsp of crystallised ginger until smooth (this should only take a few seconds).
5. Spoon the date mixture over the chilled biscuit base, spread it evenly and return to the fridge for 10 minutes to firm up.
6. Once set, melt the chocolate and pour it over the date layer, spreading evenly.
7. Sprinkle over crushed ginger biscuits before the chocolate sets.
8. Chill for a further 30 minutes until fully set, then remove from the fridge 5 minutes before slicing into bars.

Notes

• Store the bars in an airtight container in the fridge for up to 5 days.

Did you make this recipe?

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