The perfect slice for your Christmas dessert buffet! Or even a nice Chrissy afternoon tea! The frosting really is the show stopper!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 16
STUFF YOU NEED
1 1/2cupsblanched almond meal
1/2cupcoconut flour
1/2cupcoconut sugar
3tspground ginger
1tspcinnamon
125g(4.4 oz) butter or coconut oil
1tsp100% vanilla extract
3eggs
1/2cupcoconut milk (carton)
FOR THE FROSTING
100g(3.5 oz) butter or coconut oil
1cuppitted datessoaked in boiling water from 10 mins, then drained
1tsp100% vanilla extract
NOW WHAT
Preheat oven to 180°C (350°F) and line a 20 x 20 cm (8 x 8 inch) slice tin with baking paper.
In a large mixing bowl place the almond meal, coconut flour, coconut sugar, ginger, cinnamon and mix well.
In your mix master place the butter, eggs, vanilla and milk. Mix on low until combined. It might look a little curdled, that's ok!
Add the butter mix to the dry ingredients and mix with a spoon until combined.
Transfer into the prepared tin and smooth it down evenly.
Place into the oven for 20 minutes, once cooked, take out and allow to cool completely.
Meanwhile, let's make the icing! Simply place all ingredients into your high powered blender and whiz until smooth, we left our dates a little chunky for yum factor!
Once the slice in cool, spread the salted caramel butter frosting on top, slice and serve! YUM!
MERRYMAKER TIP
Feel free to leave off the frosting! The slice is super delish just by itself!