A very happy experiment with fresh ginger and coconut. The base is a crunchy coconut, almond, date and oat mix. The topping a creamy coconut layer.
The kids loved this one. Sugar free, dairy free, gluten free.
There are almonds in the base layer but you could leave these out if you are allergic, it won’t alter the base very much.
These would then also be suitable for school lunch boxes.
“All things nice and gingerful…”
Ginger Coconut Slice
Makes 24 small squares
1 cup desiccated coconut
1 cup oats
1/2 cup raw almonds
2 teaspoons fresh ginger (finely grated)
8 medjool dates
1 tablespoon melted coconut oil
pinch of salt
dash of vanilla essence
2 cups desiccated coconut
2 tablespoons coconut oil (melted)
1 tablespoon fresh ginger (finely grated)
1 teaspoon powdered ginger
1 tablespoon maple syrup
2 tablespoons coconut water
What do I do now?
For the base – mix everything together in a food processor until combined. Press into a lightly greased slice pan. Put in the fridge while you make your top layer.
For the top layer – mix everything together in a food processor until combined. Press on top of the base and into the freezer for 10 minutes.
These should then be kept in the fridge until you want to eat them.
Anything else I should know?
These can be kept for a week in an airtight container in the fridge.
You could also freeze a batch of these for later.