1 min read
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!
In her pre-mum life Amanda-Jane was an environmental lawyer. When her children were little she and her family moved to the country in a market gardening area, where they experienced first-hand the toxic impact of conventional horticulture on groundwater, land and personal health. This experience launched her on a journey to restore her family's health and find practical, truly natural solutions for everyday needs. Amanda-Jane became the founder and creator of Everkind - a body care brand strongly committed to providing body kind, people kind, planet kind essentials that work.
Comments will be approved before showing up.