Raw Ginger Crunch Slice

Are you in your kitchen?
Got your food processor ready?

All you need are basic pantry staples here:

  • Oats
  • Buckwheat
  • Coconut
  • Dates
  • Ginger ground
  • Coconut oil
  • any nuts you have on hand
I say basic because I would not be a happy li'l baker without them, but I digress....my tastebuds have been swinging from all things hummus to tomato and ginger, must be the early onset of spring (I'll be eating my words on the weekend, another low pressure system is cruising over the ocean!)
Sadly, since Edmonds trusty recipe is ethically out of bounds for me, I had to create a recipe that wouldn't rely on that beautiful buttery slice topped with buttery ginger icing. And hopefully not use any sugar either, or processed white flour.

No problemo.

I used a recipe I have already tried and tested many times, from ohsheglows, and simply added ginger to that, and upped the "crunch" factor to match the "crunch" part of Ginger Crunch. And it came together beautifully.
Trying to use a different background each time, this is a pillow-to-be.

A creamy layer of caramel, mushy dates, whirred together with spices, sandwiched between a pleasantly biscuit base and a crunchy topping.
All you need is a processor, a bowl and an 8" or 9" square pan. And patience....
for the slice must set in the freezer for at least an hour.

Raw Ginger Crunch
~16 to 20 squares~

1/2 cup coconut
1/2 cup buckwheat
1/2 cup nuts of choice (I used walnuts and brazil nuts)
1 1/2 cups oats
1 cup dates
pinch of salt
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 cup coconut oil, liquid

2 1/2 cup dates, soaked few hours-overnight in 1 1/4 cup hot chai tea or water
2 tsp ginger
1/2 tsp cinnamon

Pulse first three ingredients together until roughly ground.
Add oats and spices and pulse until it's a course crumb.
Add dates (chop first if you need to) and pulse until broken down.
Add the oil and pulse until it sticks together a little.
If it is a little dry, add one or two teaspoons of water to help it stick.
Reserve 3/4 cup of the crumb mixture, and press the remainder tightly into your pan (lined with parchment paper). Stick it in the freezer.

For the filling, drain the dates (keep the soak liquid) and pulse with the spices until it comes together in a creamy paste. It should be a toothpaste consistency, so add water as needed.

Spread the filling over the cooled base, using a moist rubber spatula to spread it out. Spread the reserved crumble mixture over the top, and pat don lightly to make it stay. Pop the slice back in the freezer for at least an hour, until it is set.
Cut with a sharp knife or a pizza roller while in the pan.
Voila, serve with steaming chai tea!

Question: Do you prefer raw or baked treats?
I prefer raw sometimes since it saves electricity, but I also like to heat baked brownies with milk to make a quick chocolate pudding!


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