Ginger Crunch

May 29, 2019Recipe by NICKI BRADY

*Vegan

Base
3/4 cup oats
1/4 cup Two Islands Co Pea Protein
1 cup dates (soaked)
1 tsp vanilla paste
2 Tbsp coconut oil
*you can also add coconut thread if you want a nice contrast texture in the base.

Topping
2 Tbsp coconut oil
2 Tbsp rice syrup
1 tsp ginger powder
2 tsp fresh ginger

* Vegan optional

Base

1. Blend all ingredients together in a kitchen whizz or food processor until mixture starts to come together in your finger tips. If the base feels a little too sticky and another handful of oats, or coconut thread.

2. Blend again if necessary and then press out into slice tin and place in freezer.

Topping

3. Blend coconut oil and rice syrup until smooth and creamy. Add ginger and blend well. Pour over base and return to freezer.  If you want a really thick topping, double the topping ingredients.

4. Leave the slice to set for at least 30 minutes before removing it to slice. Keep your slice in the freezer and just remove as many prices as you need 15 minutes before you are ready to eat them.

About the author

This recipe was created for Two Islands by NICKI BRADY of @beautyandtreasures