We teamed up with our absolute favourite, Nourishing Amy, with this cheeky little wholesome treat.
These bars are a great dessert, pre or post gym snack, afternoon treat with a cup of tea or even a quick grab and go breakfast. The heat and warmth from the ginger makes them so flavourful and unique, and we all know how good ginger is for our bodies.
These are a double-layered raw ‘un-bake’ made up of a coconutty base topped with a crunchy gingery icing. They are refined sugar free, gluten free and date-free. Blended with lots of lovely cashew nuts, desiccated coconut and a malty-sweet-fiery spice blend: maca-cinnamon-ginger. The crunch icing couldn’t be simpler: raw coconut oil, coconut honey and ginger. That’s it!
These Raw Ginger and Apricot Crunch Bars take about 10 minutes to prepare, about an hour to set and no time at all to devour! Individual bars will freeze well, so you can thank yourself later.
Ingredients:
Base:
175g soft dried apricots, soaked in boiling water for 10 minutes if not squidgy
100g Plain Coconut Flakes
50g of our Desiccated Coconut
1 tsp maca powder
½ tsp Cinnamon
1 tbsp ground ginger
175g soft dried apricots, soaked in boiling water for 10 minutes if not squidgy
100g Plain Coconut Flakes
50g of our Desiccated Coconut
1 tsp maca powder
½ tsp Cinnamon
1 tbsp ground ginger
Method:
Add the (drained) dried apricots to a food processor and whizz until they form paste-like consistency.
Add the rest of the base ingredients and pulse to combine until all the nuts are broken down.
The mix should stick together when pressed between your fingers.
Tumble the mix into a lined dish or Tupperware container and press down firmly with your hands/using the base of a glass to evenly spread the mix. Make sure the base is compact and even. Place in the fridge.
Prepare the Ginger Crunch layer by stirring together the melted coconut oil, coconut honey and ground ginger until smooth. Pour over the base layer, cover and leave to set in the fridge for around 1-2 hour(s).
Use a sharp knife to cut the Raw Ginger and Apricot Crunch into bars or squares. Keep in the fridge and they will last 1 week in an airtight container and will freeze well, too.
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