Wellbeing

The Holiday Treat You Won’t Feel Guilty About: Raw Ginger Nut Slice

We’re calling it: this raw ginger nut slice from The Wandering Matilda is our dessert pick for the holiday season. Wondering why this decadent, healthy (!) and downright delicious treat should be at your next holiday gathering?

For one, it uses ginger, which is pretty much a superfood. It’s been known to aid digestion by increasing digestive fluids (in other words, it alleviates indigestion and associated problems) so it’s safe to say it’s a a great go-to after the annual Christmas gorge. Secondly, it’s the perfect alternative to the heavy, sugar-clogged holiday desserts we’re used to (sorry Christmas pud). Thirdly, The Wandering Matilda’s slice is vegan, with the key ingredients being dates, coconut oil and maple syrup. This keeps things naturally sweet, offering a brilliant substitute for icing sugar, processed sugar and other less-than-healthy sweeteners.

Finally, it’s super easy to make. Grab your food processor and prepare to delight all your party guests with one tasty, punchy bite.

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Raw Ginger Nut Slice

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Ingredients

Base:
1 cup almond flour
3/4 cup desiccated coconut
1/4 cup chopped cashews
Pinch of salt
3tbs fresh ginger
4tbs coconut oil
4tbs maple syrup


Top:

1 cup packed dates
1/4 cup maple syrup
1/4 cup coconut oil
2 tbs fresh ginger
A drop of vanilla extract

Method

Makes around 12 squares

Pre-heat your oven to 180ºC and line a baking tin with baking paper.

Combine your base ingredients into a smooth dough and press into the tin evenly. Bake for 15-20 minutes or until the base has hardened and become a little golden. Leave aside to bring it to room temperature.

Place your dates in a little bowl and cover with boiling water. Leave for 5 minutes or so to soften them, then blend in a food processor with 2 tablespoons of the date water. Once fairly smooth add the remaining ingredients and blend into a smooth, thick caramel-like sauce.

Spoon the date mixture onto the base, spreading it out evenly, then place in the fridge. Ideally, leave it overnight but a few hours will suffice.

Cut into little squares and keep in the fridge while you nibble away. These should last up to two weeks in the fridge.

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(All images: The Wandering Matilda)