There is just something about gingery recipes that is absolutely divine - the zingy and fragrant sensation of ginger is really something to kick your senses into gear! This recipe gives a great strong kick of ginger (just how I like it!) however you can adjust the amount to your liking if you prefer less. Enjoy!
Refined sugar free, GF, DF, nut free, and vegan
Makes 12-16 slices
1 pouch Ginger Buckwheat cookies mix
1/4 cup (60mL) water
1/4 cup (60mL) coconut oil
260g (approximately 1 1/2 Cups) dates
1/3 cup (80mL) coconut oil
4 tsp powdered ginger (use less if you prefer)
boiling water for soaking the dates
Preheat oven to 180 degrees Celsius. Grease and line a 20cm square tin with baking paper.
Pop your dates in a bowl and pour boiling water over them until they're all covered. Leave to soak for around 10-15 minutes. In the meantime, make up the base of your ginger crunch by adding the Ginger Buckwheat mix, coconut oil and water to a bowl. Mix until everything comes together, it will be crumbly. Transfer the mixture into your prepared tin and press down with a fork, the base of your hand, or the bottom of a cup until the mixture is flat and relatively smooth. It should be around 1cm thick if using the recommended size tin. Put the base in the oven and bake for 15 minutes or until the mixture has risen slightly and is turning (more) golden!
When the dates have finished soaking, reserve 3 Tablespoons of the date water, and pop the dates, reserved water, coconut oil, and ginger into a food processor. Blitz for 2-3 minutes until the mixture is smooth with no lumps. Spread on top of your ginger crunch base, and refrigerate for 30 minutes before eating (if you can wait that long!). Bon appetite!