Ginger Crunch has been one of my favourite sweet treats for the longest time. This specific recipe is made with only a few wholesome ingredients instead of pure sugar like your regular ginger slice. This was one of the first slices I ever made up from scratch and I still get so many messages saying it’s their favourite slice. If you’re looking for more of a chocolatey fix you can find my Black Forest Cheesecake Slice here.
Ginger is one of the healthiest spices on the planet. It’s loaded with nutrients and bioactive compounds which have amazing benefits to your body and brain. When ever I’m sick ginger is the first thing I start to load up on and I swear it instantly makes me feel better. I know the word ‘super food’ is majorly overused these days but ginger is one of the few superfoods that is actually worth your time.
For the base
1 cup of oats
1 cup of desiccated coconut
1 tbsp ginger powder
1 x thumb sized piece of grated ginger
1/2 tsp of pink himalayan salt
1 tbsp of vanilla essence
1 tbsp of melted coconut oil
1 cup of activated buckwheat
For the top
2 cups of soaked cashews (over night or in boiling water for 20 minutes)
1 x thumb sized piece grated ginger
2 tbsp ginger powder
1/4 cup of maple syrup
1 heaped tbsp of coconut oil (melted)
To make the base blend all of the ingredients excluding the buckwheat in a food processor until fully blended and oils have been released. Then add the buckwheat to the food processor (you don’t want to blend this too much as you want the buckwheat to be whole and crunchy.)
Press the base into a lined tin, flattening with a spatula or your fingers. Place the base in the freezer to set while you make the topping.
For the ginger topping blend the coconut and coconut oil together until it combines together, then add the remaining ingredients (taste and add more ginger if needed.) Blend until the cashews are relatively smooth.
Place the topping onto the base and put back in the freezer for 2 hours to set. Slice and store in the fridge.
Have fun and enjoy