Healthy Ginger Crunch – Be Good Organics – Buffy Ellen

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

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).