Ingredients
| 2 Cups | Oats |
|---|---|
| 1/4 Cup | Buckwheat |
| 1/4 Cup | Almond Flour |
| 3 tbs | Almond Butter |
| 3 tbs | Honey or Maple Syrup |
| 4 | Dates |
| 1/2 tsp | All-Spice |
| 1/2 tsp | Ginger Powder |
| 1 | Gingerbread Grenade Bar |
Method
1
Take the dates and remove the pits & place them in a blender along with the almond butter, honey/maple syrup and milk. Blend until smooth.
2
Place 2 x cups of oats into a mixing bowl. Add the buckwheat, almond flour, ginger powder and all-spice & mix. Chop 1/2 of your Gingerbread Grenade Bar into pieces and add to the mixture.
3
Pour the blended date mixture into the mixing bowl with the oats & mix until all the ingredients are well combined.
4
Press the mixture into a baking tray and place in the freezer for 2 hours.
5
Melt 100g of white chocolate and spread over the top. Top it with the other half of the Gingerbread Bar. Place in the freezer for around an hour to set. Cut into squares and enjoy
