Ginger Millionaire's Bar (Vegan + Nut Free)

Continuing on with my new-found love for ginger, here we have 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! If you make these bars be sure to tag me on Instagram using #susiechef so I can see!

Total time: 1 hour 30 minutes

Yield: 16 squares

Ingredients

• 200g Digestive Biscuits
• 120g Dairy Free Butter (melted)
• 50g Crystallised Ginger
• 25 Small Soft Sticky Pitted Dates
• 3 Tbsp Water
• 1 Tbsp Crystallised Ginger
• 180g Dairy Free Chocolate
• (Optional) Crushed Ginger Biscuits, or Ground Ginger

Cooking Directions

1. Begin by crushing the digestive biscuits, then stir through the melted butter.
2. Chop the crystallised ginger into small pieces, then stir through the biscuit mixture.
3. Line a 7-inch square pan with clingfilm, then press the biscuit mixture in and leave it to set in the fridge for 30 minutes.
4. To make the date caramel, blend the dates, water and tablespoon of crystallised ginger under smooth, this should only take a second.
5. Spoon the date mixture on top of the biscuit base, then smooth it across and leave in the fridge for 10 minutes.
6. When the date mixture has set, melt the chocolate and then pour it across the top of the date caramel.
7. Optional - sprinkle over crushed ginger biscuits if you have them, or ground ginger, on top of the chocolate before it sets.
8. Transfer to the fridge to set completely for around 30 minutes, removing from the fridge for 5 minutes before cutting into bars.

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