Raw Ginger Slice

Raw-Ginger-Slice-1024x675.jpg

Raw Ginger Slice

Prep Time30 minutes | Passive Time2 hours chill time | Servings bars

INGREDIENTS

Base

  • 1 cup almond meal

  • 1/2 cup walnuts

  • 1/2 cup desiccated coconut

  • 2 tsp ground ginger

  • 1 pinch salt

  • 3 Tbsp coconut oil, melted

  • 3 Tbsp rice malt syrup

Topping

  • 1/2 cup rice malt syrup

  • 3/4 cup coconut oil

  • 3 Tbsp cashew butter

  • 4 tsp ground ginger

  • 2 tsp vanilla essence

INSTRUCTIONS

  1. Line a loaf pan (if you want a high slice) or slice tray (if you'd like a thinner slice) with baking paper.

  2. In a food processor, place almond meal, walnuts, coconut, ginger and salt. Pulse until combined and walnuts are fine.

  3. Add coconut oil and rice malt syrup until mixture comes to a consistency that can be pressed into the tray. Use your hands to press mixture flat into the tray. Set aside.

  4. In a small pan, heat coconut oil, rice malt syrup, cashew butter, ginger and vanilla. Continue to stir the mixture on low heat, until the cashew butter is dissolved and no lumps remain (5 mins). Take off the heat and stir for another 2 minutes until mixture thickens slightly.

  5. Pour mixture over the base and place in the freezer to set for 2 hours.

  6. Once set, remove from tray and cut into the desired size with a hot knife.

RECIPE NOTES

Slice will keep in the fridge for 1 week or in the freezer for 3 months.

Recipes by: Nicky Skinner.
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