A delicious dessert, this recipe for Raw Ginger and Coconut Slice is perfect for when guests come over - or to treat the kids. Or yourself!
2 1/2 cup rolled oats 2 cups + 3 cups desiccated coconut 2 1/2 cups dates, soaked in warm water for 30 minutes 1/2 cup + 3Tbsp melted Extra Virgin coconut oil 1 Tbsp + 2 tsp ground ginger 2 Tbsp fresh ginger, finely minced 1 Tbsp coconut sugar ¼ cup pistachios, shelled and roughly chopped
In a food processor, blitz the oats and coconut until they reach a fine texture. Add in the soaked dates, ½ cup melted coconut oil, 1 tsp ground ginger and a pinch of sea salt. Process until well combined, and the mixture comes together.
Press into a lined baking tin, and place in the freezer to set for 1 hour.
To make the topping, add the remaining coconut and coconut oil to a food processor. Blend until it reaches a liquid consistency. Add the remaining ground ginger, fresh ginger, coconut sugar and a pinch of sea salt, and blend until just combined.
Spread over the base, sprinkle with pistachios and place in the freezer to set.