This Ginger Crunch is old-time Kiwi favourite with a healthy twist! It has a chewy crunchy base and is topped with a sweet and spicy ginger icing made with coconut butter, coconut cream and coconut oil 😋
1/2 cup almonds
1/4 cup oats
1/4 cup walnuts
1/2 cup coconut
Pinch of sea salt
1/2 cup dates
1/2 tsp vanilla extract
2 Tbsp Blue Coconut Coconut Oil
1 1/2 tsp ginger
1/2 cup coconut butter
1/4 cup Blue Coconut Coconut Oil
1/2 cup coconut cream
1 & 1/2 Tbsp ground ginger
1 & 1/2 Tbsp maple syrup or honey
Preheat the oven to 180 degrees C.
Blend all base ingredients together in a food processor.
Press the base into a baking paper-lined oven-proof dish. Bake for 15 minutes or until golden. Set aside to cool.
In a small saucepan, melt the coconut butter and coconut oil on low to medium heat. Take off the heat then carefully mix through the rest of the icing ingredients. Taste the icing and add extra ginger if you think it needs it (depending on how much of a ginger kick you want!).
Leave both the icing and cooked base to cool down to room temperature.
Pour the icing over the base and leave to set in the freezer for 1-2 hours or until firm before slicing. Store in the fridge.
Makes 16 large pieces, or 32 small