raw raspberry ginger crunch

raw raspberry ginger crunch

Ingredients:

  • 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

Directions:

  1. Line a 9inch square baking dish with nonstick paper.
  2. 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.
  3. 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.
  4. When the base has set, spread half of the topping over it and set in the freezer for an hour.
  5. 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.
  6. 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.
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