Healthy Ginger Crunch – Be Good Organics – Buffy Ellen

Remember ginger crunch, with all that icing sugar? This one kicks refined sugars to the curb, and is also entirely nut-free, making it great for schools, allergies, and your wallet.

Prep 15 mins | Set 30 mins | Makes 16



  • 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


  • 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


  • ¼ c activated buckwheat


  1. 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.
  2. 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.
  3. Topping:Spread icing over base, sprinkle with extra activated buckwheat, and press down. Set in the freezer for 30 mins until firm.
  4. Slice & serve! Keep in the fridge (it also happily sits out for quite some time too).

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