recipe - raw ginger and cashew slice
- See more at: http://www.petite-kitchen.com
for the base: 2 cups cashews (I used roasted, but raw is fine)
1 cup medjool, or soft pitted dates
2 tbsp water
1 tsp ground ginger
for the icing: 3 tbsp coconut oil
1 tbsp honey
2 tsp ground ginger
*this slice needs to be keep in the fridge.
if you would prefer a slice that can be kept at room temperature, you can bake the base in the oven at 160°C until golden, then leave to cool before icing.
In a food processer, blend the cashews until a dense flour like consistency is achieved. Add the dates, water and ginger, then blend for a further minute or so, until the mixture comes together like a dough. Spoon the base mixture in to a slice tray, and press down evenly.
In a small saucepan, combine the coconut oil, honey and ginger. Heat ever so slightly on low until just melted, then remove from the heat.
Using a whisk, beat well for a minute or until smooth.
The icing should become thick and caramel like.
Spread the icing on top, then place in the fridge or freezer to set.
When ready, slice in to squares and enjoy.
Best kept in the fridge or freezer as a fudgy cold treat.
*refined sugar free
- See more at: http://www.petite-kitchen.com/2013/06/raw-ginger-and-cashew-slice.html#sthash.PMQRLj8o.dpuf