Cranberry gin fizz
Partnered content with Gordon's
Treat guests to a festive cranberry gin fizz at your next Christmas party. You can easily make it a mocktail by replacing the gin with a non-alcoholic option
Dark chocolate, ginger & pistachio squares
- Preparation and cooking time
- Prep:
- plus at least 4 hrs setting
- Easy
- Serves 25
Skip to ingredients
- 75g coconut oilplus extra for the tin and 1 tbsp for the ganache
- 250g gingernuts
- 250g vegan dark chocolatefinely chopped
- 2 balls of stem gingerfrom a jar, chopped, plus 2 tbsp of the syrup
- handful of pistachiosshelled and roughly chopped
Nutrition: Per serving
- kcal144
- fat9g
- saturates6g
- carbs13g
- sugars8g
- fibre1g
- protein1g
- salt0.1g
Method
step 1
Oil a 20 x 20cm brownie tin and line with baking parchment. Tip the gingernuts into a food processor and blitz to crumbs. Melt the coconut oil in a small pan over a low heat or in a heatproof bowl in the microwave, then pour this over the crumbs and pulse to combine. Tip the mix into the prepared tin, press into an even layer and chill until needed.
step 2
Meanwhile, put the chocolate in a heatproof bowl with 1 tbsp coconut oil and the ginger syrup. Slowly pour 150ml boiling water from the kettle into the chocolate mixture, whisking all the time until you have a smooth ganache. (If you haven’t chopped the chocolate small enough and a few lumps remain, simply zap in the microwave for 10 seconds until smooth.) Stir in a large pinch of salt.
step 3
Pour the ganache over the biscuit base and scatter with the stem ginger pieces, pistachios and a sprinkle of salt. Chill for at least 4 hrs until set, then cut into 25 bite-sized squares. Can be made up to three days in advance and kept covered in the fridge. Bring out of the fridge 20 mins before serving to soften up a little.
