This Dark Chocolate Ginger Slice starts with a gluten-free chocolate biscuit base, followed by a sweetly spiced ginger layer and a rich dark chocolate topping. All you have to do is blend the ingredients, set the mixture in a container, then slice it into bars. If you enjoy chocolate coated crystallized ginger, this recipe is for you.
Being a no-bake recipe, you can set the mixture in your choice of container. The size of the container will simply affect the thickness of the slice. I explain the measurements of my container in the recipe below. You could also make individual chocolate ginger bites by setting the mixture in a muffin tray lined with muffin cases.
What is the difference between candied ginger and crystallized ginger
The terms candied ginger and crystallized ginger are often used to refer to the same thing. However, there can be a difference.
Both candied and crystallized ginger involve boiling pieces of fresh, peeled ginger root in a sugar syrup. Candied ginger is then either stored in the sugar syrup or removed from the syrup and allowed to dry out. Crystallized ginger is removed from the syrup, allowed to dry out and coated in sugar.
Candied ginger that is stored in sugar syrup is also sometimes referred to as stem ginger or preserved ginger. Candied ginger that has been dried out but is not coated in sugar can also be called uncrystallized or naked ginger.
What type of ginger should I use in this recipe
In this chocolate ginger slice recipe, you can use crystallized ginger or candied ginger that has been dried out. Basically, you want it to be dry and not sticky to touch.
Since both crystallized and candied ginger have been infused with the sweetness of the sugar syrup they were boiled in, they should have a delicious balance of sweet and spicy. Uncrystallized candied ginger may have slightly less sugar since it omits the sugar coating. However, the difference in sugar content is usually minimal when you compare the nutrition facts for both versions.
What chocolate pairs well with ginger
The sweetly spiced flavor of crystallized or candied ginger pairs perfectly with dark chocolate. There is something special about the earthiness of cocoa-rich dark chocolate and ginger. However, milk chocolate can also work if that is your preference.
In this recipe, I like to use 70% cocoa dark chocolate to make the chocolate topping. You could use a higher percentage cocoa chocolate, but since I don’t add any additional sweetener to the topping mixture I find that 70% cocoa provides a good balance of sweetness. However, any dark chocolate will work. If you want to keep the slice completely dairy-free and vegan, use a dark chocolate that does not contain milk powder or milk solids.
More easy slice recipes
Recipe video
Watch the recipe video to see how to make Dark Chocolate Ginger Slice.
Dark Chocolate Ginger Slice Recipe
Recipe video above. This dark chocolate ginger slice has three layers: a gluten-free chocolate biscuit base, a sweet ginger middle, and a rich dark chocolate topping. Just mix the ingredients, press into a container, let it set, and cut into bars.
- Serves: 12 pieces
- Prep time: 20 mins
- Cook time: 1 hour chilling
Ingredients
For the base
- 1/2 cup (72 g) raw unsalted cashew nuts
- 1/2 cup (45 g) rolled oats
- 1/2 cup (47 g) unsweetened desiccated coconut
- 8 tsp (19 g) raw cacao powder (or cocoa powder)
- 1/8 tsp fine salt
- 4 tsp (29 g) brown rice syrup (or maple syrup)
- 4 tsp (19 g) coconut oil, melted
For the ginger layer
- 1 cup (168 g) crystallized ginger cubes (see Note 1)
For the chocolate topping
- 3.5oz (100 g) dark chocolate (see Note 2)
- 8 tsp (38 g) coconut oil
Instructions
- Line container and blend ginger
Line a 4×6 inch (10×16 cm) container with baking paper or cling film (see Note 3). Pulse the crystallized ginger in a food processor until it turns into a paste. Remove the paste from the processor and set it aside.
- Make biscuit base
To make the base, add all of the base ingredients to the food processor and process until everything is well combined and the mixture starts to clump together. Press the mixture firmly into the lined container, making the surface as even as possible.
- Spread ginger layer
Spread the ginger paste over the base with the back of a spoon to form an even layer. Transfer the slice to the freezer to chill while you make the chocolate topping.
- Prepare chocolate topping
To make the chocolate topping, break the dark chocolate into pieces and add it to a bowl with the coconut oil. Melt using a double boiler or in the microwave, stirring until well combined. Pull the slice out of the freezer and pour the chocolate mixture over the ginger layer. Transfer the slice to the fridge for 1 hour or until the chocolate topping has set.
- Set and cut
Once the chocolate topping has set, remove the slice from the container and cut it into pieces with a sharp knife.
Notes
- Crystallized ginger – I recommend using crystallized or candied ginger that is dry and not sticky to touch. You can read more about the different types of ginger in the body of this post above.
- Dark chocolate – I like 70% cocoa dark chocolate best for the topping. However, any chocolate will work. If you want to keep the slice dairy-free and vegan, check that your dark chocolate does not contain milk powder or milk solids.
- Container to set the slice – To create the thickness of the slice shown in the recipe video and photos, I use a 4×6 inch (10×16 cm) container. A larger container will make a thinner slice and a smaller container will make the slice layers thicker. To make individual portions, you can set the mixture in a muffin tray lined with paper muffin cases.
- Storage – Store the slice in an airtight container in the fridge for up to 1 week. It also freezes well and can be defrosted in the fridge as needed.
Delicious! Thank you so much for bringing this into my life
So happy you enjoyed it! 🙂