top of page
Search

Something Sweet & Gingery


A spin on the old fashioned ginger crunch - do keep this in the fridge in between serving to keep the topping where it belongs!


Base:

3/4 C almonds

3/4 C walnuts

1/2 C coconut

2 t ground ginger

3 T coconut oil

3 T honey

Combine and blitz in blender, press into a lined tray or individual muffin tins.


Topping:

1/2 C agave or honey

1 C cacao butter

1 C cashews (I used Macro dry roasted)

4 t ground ginger

2 t vanilla essence


In a double boiler melt agave/honey & cacao butter. Cool a little and pop in blender with other ingredients and process until smooth.


Pour mixture over the base and freeze for 2 hours before removing from tray & slicing.

91 views0 comments

Recent Posts

See All

Heading 2

bottom of page