Prep 15 mins | Set 30 mins | Makes 16
Ingredients
Base
- 1 c oats
- 1 c desiccated coconut
- 1 ¼ c dates
- 2 tbsp fresh ginger, grated
- 2 tsp ground ginger
- 1 tbsp vanilla extract
- Pinch sea salt
- ½ c activated buckwheat
Icing
- 3 c 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 c activated buckwheat
Method
- 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/blenders 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).
