Ginger Crunch is an iconic Kiwi slice found in most cafes nationwide. The traditional Ginger Crunch has a biscuit base covered in sweet gingery icing. This raw Ginger Slice has all the flavour of the traditional Crunch, and is packed with the goodness of fresh ginger, macadamia, cashew and pistachio nuts.
The perfect indulgence for a Wintery weekend. Here's the recipe ...
Prepare the base
1 c raw macadamia nuts 1 c raw pistachio nuts 1 c raw cashew nuts 10 medjool pitted dates 2 T coconut oil 1 tsp ground ginger
Line a 20 x 20 cm spring bottom cake tin with baking paper.
Use a food processor to lightly chop nuts until still chunky. Add remaining base ingredients and process until combined. When a dough ball forms press into the tin.
Create the filling
2 c soaked raw cashew nuts 1 c coconut cream 3 T coconut oil 3 T fresh peeled & grated ginger 2 tsp ground ginger 1/4 c raw honey 1 tsp turmeric (optional but beautiful for colour)
Place all filling ingredients in a power blender. Blend until smooth. Pour onto base.
Freeze and serve
Place in the freezer to set for at least 4 hours. Overnight is best. Cut frozen. Garnish with flowers before serving.
You can cut into small pieces for a crowd, or large chunks for a delicious treat.
Let me know what you think. Happy Nourishing!
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