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Ginger Crunch

This raw ginger crunch slice uses buckwheat groats to give the base a crunchy texture. Buckwheat, despite its name, is completely gluten-free.

Ginger Crunch

Makes 24 squares

Base

½ cup activated whole
buckwheat* or coconut chips
¾ cup raisins
1 cup desiccated coconut
1 tbsp finely grated fresh ginger root
pinch of fine sea salt
1 tbsp virgin coconut oil

Icing

400g can coconut cream, chilled in the fridge for 12 hours
4 tbsp virgin coconut oil, softened
2 tsp ground ginger
pinch of fine sea salt
2 tbsp coconut nectar
coconut flakes, to decorate

Line a 15cm x 20cm slice tray with baking paper.

Blend all base ingredients in a food processor for 1 minute until mixture comes together.

Place on lined tray and press firmly. Chill in the fridge while making the icing.

Open coconut cream and scoop out the solid coconut at the top of the can (reserve remaining coconut water for adding to smoothies). Blend with all icing ingredients until smooth. Spoon over base and spread out evenly. Sprinkle with coconut flakes and chill for 3 hours to set. Cut into squares and store in a container in the fridge.

Note: Keep chilled at all times or icing will melt.

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