We’ve combined our favourite ginger cookies and chocolate fudge to create this Gingerbread Biscuit Cake! This is seriously moreish so a little definitely goes a long way. We’ll be making A LOT of this over Christmas! 😋
We adore chocolate and chocolate adores our bodies! At least if we choose chocolate with a high cocoa content like 85-90%. It's packed full of antioxidants — meaning it fights off free radicals and lowers your risk of developing chronic diseases. It’s also a great source of magnesium, as is the almond butter, which we love because it helps chill you out and eases sore muscles. We love adding ginger to both our sweet and savoury recipes wherever possible. This is because it contains a powerful anti-inflammatory compound called gingerol and can help relieve gastrointestinal issues and has even been shown to help with motion sickness and morning sickness (hello iron stomach!).
175g ground almonds
2-3 tsp ground ginger (adjust it according to your taste)
1 tsp ground cinnamon
2-3 TBSP maple syrup
2.5 TBSP coconut oil
pinch of salt
200g dark chocolate (we use 85%)
150g almond butter
1 TBSP maple syrup (optional)
1 tsp coconut oil
½ tsp vanilla bean paste
pinch of salt
Preheat the oven to 180°C and line an 8x8 brownie tin with parchment paper.
Combine all the dry biscuit ingredients in a mixing bowl.
Melt the coconut oil in a pot over a low heat and combine with the maple syrup and vanilla.
Add this to the dry ingredients and combine well.
Press the biscuit mixture into the brownie tin and place on a baking tray in the oven.
Bake until golden brown (~12-15 minutes).
Leave to cool completely on a wire tray.
For the chocolate mixture, combine all the ingredients in a pot over a low heat. Stir until melted and combined.
Break the cooled biscuit into pieces and very gently stir into the chocolate mix.
Pour into a loaf tin lined with parchment paper and place in the fridge for at least 1 hour.