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.