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Unbaked Nutty Chocolate Ginger Bites

 

No Bake Nutty Chocolate Ginger Bars

No Bake Nutty Chocolate Ginger Bars

I don’t really have a sweet tooth, but wouldn’t you know it, I have a craving for something sweet and no oven for baking. I was so busy making bread to fill the freezer in readiness for the kitchen demolition that preparing non essentials didn’t enter my thoughts. Now I feel like cake, home made chocolate cake.

My list of recipes for sweet treats that don’t need baking is short. Keeping the choice gluten free, lactose free and low fructose narrows the field even further, then taking my personal preference for not using coconut products into consideration, I was left with no option but to be inventive.

Despite the current trend of eliminating cane sugar, used in moderation it’s the safest sweetening option for the FODMAP diet. Cultured butter is naturally low in lactose. I built up the flavour of my unbaked slice with ginger, peanut butter and dark chocolate purely and simply because that what was in my pantry. Rice puffs and seeds provide the bulk.

Cutting into the slab I was instantly reminded of the Aussie childhood favourite, chocolate crackles, but appearances can be deceiving, this is much more sophisticated, it’s gingery, chocolatey and not too sweet.

I was really happy with my effort, a yummy sweet treat. It wasn’t quite the same as tucking into a slice of homemade flourless chocolate cake, but under the circumstances, beggars can’t be choosers.

No Bake Nutty Chocolate Ginger Bars

3 cups rice puffs

1/4 cup sunflower seeds

1/4 cup pepitas

1/2 cup dark chocolate buttons,

1/4 cup glace ginger roughly chopped

1/2 cup golden syrup

1/2 cup peanut butter

125g butter

1/2 cup brown sugar

Butter a baking tray 20cm X 30cm X 4cm and line the base and sides with baking paper.

Measure the rice puffs, seeds, chocolate buttons and ginger into a large bowl.

Put the golden syrup, peanut butter, brown sugar and butter in a saucepan and stir over a medium heat until the sugar is dissolved and the mixture is smooth and homogenous.

Cool slightly.

Pour the liquid over the dry ingredients then mix until thoroughly combined.

Tip the mixture into the prepared tray and using a dessertspoon press the mixture down until the slice is firmly packed.

Chill for 2 hours.

Using a hot sharp knife cut the slab into 3cm squares.

Drizzle with melted chocolate.

Store in an airtight container in the fridge

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

18 comments on “Unbaked Nutty Chocolate Ginger Bites

  1. chefceaser
    May 17, 2016

    Reblogged this on Chef Ceaser.

    Like

  2. Jenny
    April 29, 2016

    These bites look delicious and full of nutrients.! I am always looking for snacks for my kids that are tasty, yet at least somewhat healthy, and these look like exactly that! I will have to try this.

    Like

  3. Lisa @ cheergerm
    April 28, 2016

    Lovely Mrs R! I chuck brown rice puffs into lots of gf stuff, super handy. Like the addition of ginger. Mmm…

    Like

    • ladyredspecs
      April 29, 2016

      Just beginning to realize how useful all the puffed and rolled GF cereals can be but it was the ginger really made this hum

      Liked by 1 person

  4. Linda Duffin
    April 28, 2016

    I don’t have a sweet tooth either but I could make an exception for this! What are pepitas, btw?

    Like

    • ladyredspecs
      April 28, 2016

      Glad you like the sound of my invention, pepitas are pumpkin seeds. I thought I had my head around all the different names used in the English speaking world for the one ingredient, obviously I missed that one

      Liked by 1 person

  5. Francesca
    April 28, 2016

    This sounds almost healthy. Nice recipe- a bit like a grown up chocolate crackle.

    Like

    • ladyredspecs
      April 28, 2016

      Thanks, the butter is probably the baddie, but I’m of the opinion that butter makes anything taste better. Nothing like choc crackles in flavour….

      Like

      • Francesca
        April 28, 2016

        I am a butter fancier too. I like a few supposedly bad things- all in moderation, but sadly cannot eat chocolate or coconut products.

        Like

      • ladyredspecs
        April 28, 2016

        No chocolate, that’s catastrophic!

        Like

      • Francesca
        April 28, 2016

        instant reflux!!!

        Like

      • ladyredspecs
        April 28, 2016

        Oh no, what about vino?

        Like

      • Francesca
        April 28, 2016

        Vino – all good, can drink it without moderation. Just chocolate, rich desserts, coconut, shop made curries, some starchy foods, especially cold sticky rice. I just avoid stuff that makes me ill.

        Like

      • ladyredspecs
        April 28, 2016

        We should all listen to our bodies. They speak more loudly as we age don’t you think…

        Liked by 1 person

  6. ardysez
    April 28, 2016

    Sounds delicious, and I DO have a sweet tooth! Anything with peanut and chocolate together can’t be bad 🙂 I agree with you that despite the current trend to not use cane sugar it agrees with my FODMAP issues the best, too. I hope you will enjoy a slice for me, Sandra.

    Like

    • ladyredspecs
      April 28, 2016

      Thanks Ardys, I’ll be making this again, it is unbelievably good. I enjoyed your slice especially 😃

      Liked by 1 person

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