Dark chocolate, ginger & pistachio squares
By Sophie Godwin – Cookery writer · bbcgoodfood.com
4 hrs 20 min (mostly chilling)Makes 25 squares
No-bake vegan squares with a gingernut base, dark chocolate ganache, and candied ginger & pistachio topping.
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| prepOil a 20 × 20 cm brownie tin and line with baking parchment. | |||||
| 75 g coconut oil (for the base) | Melt coconut oil, combine with crumbs | Press base into tin, chill | Pour ganache over base, scatter ginger, pistachios & salt | Chill 4 hrs until set, cut into 25 squares | |
| 250 g gingernuts | Blitz gingernuts to crumbs | ||||
| 250 g vegan dark chocolate, finely chopped | Whisk chocolate, oil & ginger syrup with boiling water until smooth | Season ganache with salt | |||
| 1 tbsp coconut oil (for the ganache) | |||||
| 2 tbsp ginger syrup (from the jar) | |||||
| 2 balls of stem ginger from a jar, chopped | |||||
| handful of pistachios, shelled and roughly chopped | |||||
| salt | |||||
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