Ginger crunch

May 29, 2019

PREP 20/Mins
COOK 60/Mins
Serves 12 - 15/Serves

BASE

3/4 cup oats
1/4 cup Two Islands salted caramel protein
1 cup dates - soaked
1 teaspoon vanilla paste
2 tablespoons coconut oil
Note: you can also add coconut thread if you want a nice contrast texture in the base.

TOPPING

2 tablespoon coconut oil
2 tablespoon rice syrup
1 teaspoon ginger powder
2 teaspoon fresh ginger

BASE

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

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

TOPPING

3. Combine coconut oil and rice syrup until smooth and creamy. Add ginger and blend well. Pour over base and return to freezer. 

NOTE: 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 serve. Keep in the freezer and just remove as many pieces 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