Raw Ginger Slice
As a Kiwi, ginger crunch is one of my favourite slices; however, it is high in sugar and dairy. I decided to come up with a healthier version: a raw ginger slice.
This one is dairy free, gluten free and refined sugar free and tastes pretty good, not at all "happiness free", as my children like to call some allergy friendly food..
When you feel like a pick-me-up treat, this is perfect with a cup of herbal tea.
This vegan slice, has a lovely ginger flavour with extra pieces of naked ginger dotted over the top.
- 1 cup Medjool Dates
- 1 cup Buckwheat groats (activated buckwheat)
- 3/4 cups Almonds
- 1/3 cup Coconut Oil
- 1 teaspoon Ground Ginger
- 1/2 cup Coconut Oil
- 1/2 cup Coconut Cream
- 2 tablespoons Maple Syrup
- 2 teaspoons Ground ginger
- 1/4 cup Naked ginger
Line the base of a 18x27cm slice pan (about 7x10.5 inches).
Remove stones and roughly chop the dates. Add with the remaining base ingredients (buckwheat, almonds, coconut oil and ground ginger) to a food processor bowl. Process until the mixture sticks together when pressed with fingers.
Spread into the base of your slice pan. Press down firmly and pop into the freezer to firm up while preparing the topping.
You can replace the raw buckwheat groats with rolled oats, if you like, but this will no longer be gluten free.Slice up the naked ginger into small pieces.
Melt the coconut oil, add it to a blender or food processor. Add the coconut cream, maple syrup and ground ginger. Mix until smooth and creamy.
Remove base from freezer. Pour topping over the base and smooth out the top.
Dot the slices of ginger over the top, pressing down slightly as you do so.
Place in the freezer for about 4 hours, then slice and store in an airtight container in the freezer.
To serve, remove pieces from freezer and thaw slightly on a plate before serving.
