We have had many requests over the past few weeks for our gorgeous ginger slice recipe. This sweet little slice is a wholesome take on an old classic. It has a warming spicy ginger hint and a fantastic buckwheat biscuit base. One slice will surely be enough to satisfy your sweet tooth!
For the base:
1 cup buckwheat groats
1 cup cashews or almonds
1 cup dates, pitted
1/4 cup coconut oil
2-3 tbsp water
a pinch of salt
For the topping:
1 cup cashews, soaked for at least 4 hours or overnight then drained
1/4 cup maple, honey or rice malt syrup
1 1/2 cups coconut cream
2/3 cup coconut oil, melted
1/4 cup lemon juice
2 tsp ground ginger
1 tsp pure vanilla extract
To make the base, add all ingredients except for the water in to a food processor. Process for 1-2 minutes, and then slowly add the water 1 tablespoon at a time until it starts to come together. It will be a little sticky, don't worry!
Press the base in to a slice tin lined with baking paper.
To make the filling, add all ingredients to a high powered blender or food processor. Process until creamy and smooth. Pour the topping over the base, and then smooth out evenly.
Place in the freezer to set for at least 3 hours to set.
To serve, remove from the freezer and allow to thaw slightly for about ten minutes. Slice in to squares.
Store in an airtight container. The slice will keep in the fridge for 2-3 days, or in the freezer for up to 2 months.
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