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Dark chocolate, ginger & pistachio squares

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Dark chocolate, ginger & pistachio squares

Name: Dark chocolate, ginger & pistachio squares
Prep time: 20 min
Total time: 20 min
Yield: 25
Ingredients: 75g coconut oil plus extra for the tin and 1 tbsp for the ganache; 250g gingernuts; 250g vegan dark chocolate finely chopped; 2 balls of stem ginger from a jar, chopped, plus 2 tbsp of the syrup; handful of pistachios shelled and roughly chopped

Sophie Godwin – Cookery writer

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Serves 25

Easy

Prep: 20 mins

plus at least 4 hrs setting

A star rating of 3 out of 5.2 ratingsRate

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No cooking is required to make these vegan chocolate squares studded with stem ginger, gingernut biscuits and pistachios. Best enjoyed with an afternoon cuppa

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

75g coconut oil

plus extra for the tin and 1 tbsp for the ganache
250g gingernuts
250g vegan dark chocolate

finely chopped
2 balls of stem ginger

from a jar, chopped, plus 2 tbsp of the syrup
handful of pistachios

shelled and roughly chopped

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Nutrition: Per serving

kcal144
fat9g
saturates6g
carbs13g
sugars8g
fibre1g
protein1g
salt0.1g

Method

step 1

Oil a 20 x 20cm brownie tin and line with baking parchment. Tip the gingernuts into a food processor and blitz to crumbs. Melt the coconut oil in a small pan over a low heat or in a heatproof bowl in the microwave, then pour this over the crumbs and pulse to combine. Tip the mix into the prepared tin, press into an even layer and chill until needed.
step 2

Meanwhile, put the chocolate in a heatproof bowl with 1 tbsp coconut oil and the ginger syrup. Slowly pour 150ml boiling water from the kettle into the chocolate mixture, whisking all the time until you have a smooth ganache. (If you haven’t chopped the chocolate small enough and a few lumps remain, simply zap in the microwave for 10 seconds until smooth.) Stir in a large pinch of salt.
step 3

Pour the ganache over the biscuit base and scatter with the stem ginger pieces, pistachios and a sprinkle of salt. Chill for at least 4 hrs until set, then cut into 25 bite-sized squares. Can be made up to three days in advance and kept covered in the fridge. Bring out of the fridge 20 mins before serving to soften up a little.

Recipe from Good Food magazine, Vegetarian Christmas 2021

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A star rating of 3 out of 5.2 ratings

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