Base
1 cup oats
1 cup desiccated coconut
1 ¼ cup dates
2 tbsp fresh ginger, grated
2 tsp ground ginger
1 tbsp vanilla extract
Pinch sea salt
½ cup activated buckwheat
Icing
3 cup desiccated coconut
3 tbsp coconut oil. softened
2 tbsp fresh ginger, grated
2 tbsp liquid sweetener (brown rice syrup / coconutnectar)
2 tsp ground ginger
2 tsp vanilla extract
Pinch sea salt
Topping
¼ cup activated buckwheat
- Base: Blend oats and desiccated coconut to a fine flour. Add dates, fresh ginger, ground ginger, vanilla, salt, and blend again until completely combined and sticky. Finally add activated buckwheat and pulse gently. Press firmly into a lined baking tin, and pop in the freezer to set.
- Icing: Blend coconut to a flour, then add coconut oil and blend again until it becomes a liquid, scraping down the sides of your food processor/blender as needed. Add the remaining ingredients and blend again.
- Topping: Spread icing over base, sprinkle with extra activated buckwheat, and press down. Set in the freezer for 30 mins until firm.
- Slice & serve! Keep in the fridge (it also happily sits out for quite some time too).
