True health lies in the ability to live a balanced lifestyle. Here at Emily Eats, we’ll do our best to educate and inspire you to be at your best. Our holistic approach is complemented by scientific research because we believe a balanced lifestyle is the way to go.

True health lies in the ability to live a balanced lifestyle. Here at Emily 's Formula, I'll do my best to educate and inspire you to be at your best. My holistic approach is complemented by scientific research meaning you can be confident in my advice. 

Ginger crunch

Ginger crunch

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Taking time to make and have healthy (well, healthier) versions of our favourite treats is a great way to have the perfect thing on hand when a craving kicks in. This slice is no exception. If you are a fan of ginger crunch you are in for a treat! As with most of these sweet recipes, they are still a great, and wolfing down a whole batch (because it uses healthy ingredients) will still have you feeling preeetty sick. But the beauty of it is that just a small square will have you feeling satisfied and will keep those cravings at bay!

Crunchy Base

  • 1 1/2 c coconut (shredded or desiccated)
  • 1 1/2 c nuts
  • 1c dates (soaked in boiling water for 10 minutes)
  • 2tsp ground ginger
  • Large pinch salt

Ginger Icing

  • 2 C coconut butter (see note)                                                                                                  
  • 1 C cashews (soaked in warm water for 2 hours, rinsed and drained)
  • 1T grated ginger
  • 2 tsp ground ginger
  • 1 tsp vanilla extract
  • Pinch sea salt                                                                                                                                
  • 2T coconut oil                                                                                                                 
  •  2T sweetener of choice (I used stevia)- add more or less according to your taste buds.
  • 1/2 C plant-based milk (if required)
  1. Base: Blend all base ingredients excluding the 1/2 C nuts in a food processor until combined.
  2. Add the remaining nuts and gently pulse a few times to combine the nuts- you still want these to be crunchy though. 
  3. Press into a lined tray and place in the freezer to set.
  4. Icing:  Add all ingredients except the milk to a food processor and combine. You want it to be the texture of icing, smooth but not runny. Depending on how liquid your coconut butter is it may not be smooth enough. If not add the plant-based milk and combine. 
  5. Press onto your base, then place back in the freezer for at least half an hour to set.
  6. Sprinkle over chopped nuts, coconut or buckwheat. 
  7. Enjoy!

NOTE: Coconut butter is one of the easiest things to make. You can buy it but it is super expensive so I highly recommend making it yourself.

To make coconut butter blend at least 750g shredded coconut in your food processor until it releases its oils and becomes a liquid. This process should take 10 minutes or so and if you think it isn't working you can add some coconut oil to loosen things up. You want it to be the texture of a runny nut butter. Use straight away in this recipe. 

 

 

 

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