Choc Gingerbread Slice

Preheat oven to 160°C/fan 140°C/gas 3 and line a 20cm square baking tin with baking paper.

Combine drained dates, honey, oil, egg and vanilla in a food processor and blend until smooth.

Add flour, ginger, cinnamon, allspice and bi-carb soda. Blend until just combined.

Transfer mixture into prepared tin, smoothing the top. Bake for 20 minutes or until an inserted toothpick comes out clean and base is lightly golden. Cool completely in tin.

To make the topping, melt chocolate pieces in the microwave in 30 second intervals (or in a bowl over a saucepan with a small amount of simmering water, stirring) until just melted. It should be warm to the touch but not too hot or it won’t set properly. Stir almond butter through melted chocolate until mixture is smooth and combined.

Pour topping evenly over the cooled base and refrigerate for 1 hour until set.

Cut into 16 even pieces. Store refrigerated in an airtight container for up to 7 days or freeze for up to 3 months.