I find the best way to test out foods catering for the allergic, the health-conscious or the just plain fussy is to serve them to those who are none of the above. I brought this slice in to work on my last set of night shifts and let the incredible texture and taste of the natural ingredients work their magic with great success – only revealing that it is free of all the usual nasties after people had finished it all.
I will concede that the texture and taste of raw things can end up a bit repetitive, but the combination of raspberry and ginger here is truly amazing in enhancing everything that is great about vegan/refined sugar free/dairy free/gluten free “baking”. I’m in the novice stages of experimenting with cooking – or rather, not cooking raw food like this, and so it still feels exciting to make something so decadent from such simple ingredients! I love having treats like this tucked away so I can slice a little for a sweet treat after dinner. Having lovingly prepared something from scratch has meant I’ve savoured this slice for the last two weeks, along with sharing it with work mates! I figure how long it has lasted, and how good it is for me (compared to my chronic milk chocolate vice), it’s worth the indulgence of buying the large quantities of nuts, coconut oil, fresh dates, etc.
This is more fudgey in texture than your typical ginger crunch, and definitely not as cloyingly sweet (just infinitely more nutritious). I enjoy it straight from the freezer so it is extra chewy. If you don’t have the Fresh As freeze dried raspberries available to you, try substituting a quarter cup of fresh raspberries for colour and flavour.
raw raspberry ginger crunch
- 1/2 cup raw buckwheat groats
- 1/2 cup/110g raw cashews
- 1/4 cup desiccated coconut
- 1/4 cup raw pistachio nuts
- 16 Medjool dates, pitted
- 3 tbsp extra virgin coconut oil
- 2 tsp powdered ginger
- Generous pinch of salt
For the topping:
- 1 cup/220g raw cashews, soaked overnight or at least 4 hours in water
- 2/3 cup/150g extra virgin coconut oil
- 50g coconut cream
- 150g maple syrup/rice malt syrup
- 4 tsp powdered ginger
- 1 tsp vanilla extract
- Generous pinch of salt
- 10g freeze dried raspberries, plus an extra handful for decorating
- Line a 9inch square baking dish with nonstick paper.
- In a high-wattage food processor, blend the buckwheat groats for a few pulses to create uneven sized, crunchy pieces. Add the rest of the ingredients and process on high speed until the dates and coconut oil have come together to yield a sticky mess. Press into the baking dish with your fingers to create an even layered base and set aside in the freezer to set while preparing the topping.
- Again in the food processor, make the topping layers by blending all of the ingredients (cashews, coconut oil, coconut cream, sweetener, ginger, vanilla extract) except for the freeze dried raspberries, until the mixture becomes creamy and smooth in consistency.
- When the base has set, spread half of the topping over it and set in the freezer for an hour.
- With the remaining half of the topping, add the 10g of freeze-dried raspberries (alternatively use a small handful of fresh or frozen) and blend again until it has turned a beautiful pinky-purple. Spread the pink layer over the white and sprinkle with crushed freeze dried raspberries if you have them on hand, pressing them into the top layer. Freeze again for a further hour until completely solid.
- Cut into pieces with a sharp knife while still frozen. I really enjoy these straight out of the freezer, but they will thaw quickly to a creamier consistency and are suitable for fridge storage if preferred for a few days.