Dark chocolate, ginger and pistachio squares

• coconut oil↗75g g

  plus extra for the pan and 1 tbsp for the ganache

• ginger biscuits250g g
• dark chocolate↗250g vegan g

  finely chopped

• ginger root↗2 balls of

  from jar, sliced, plus 2 tbsp syrup

• pistachios↗handful of

  peeled and roughly chopped

Step-by-step instructions

1. 1

   Grease a 20 × 20 cm brownie pan with oil and line it with parchment. Pulse the ginger biscuits in a food processor until crumbly. Melt the coconut oil in a small saucepan over low heat or in a microwave‑safe bowl, then pour it over the crumbs and pulse‑mix. Transfer the mixture to the prepared pan, spread it into an even layer and chill until ready to use.

2. 2

   Meanwhile, place the dark chocolate in a heat‑proof bowl together with 1 tbsp coconut oil and ginger syrup. Slowly pour 150 ml boiling water from a kettle into the chocolate mixture, whisking constantly until you obtain a smooth ganache. (If the chocolate wasn’t finely ground and lumps remain, simply heat in the microwave for 10 seconds until smooth.) Add a generous pinch of salt.

3. 3

   Pour the ganache over the biscuit base and sprinkle with pieces of ginger root, pistachios and a little salt. Chill for at least 4 hours until set, then cut into 25 serving squares. It can be prepared three days ahead and stored, covered, in the refrigerator. Remove from the fridge 20 minutes before serving to soften slightly.