Very popular these days are no-bake slices. We usually have one on the go in the freezer; cut into squares which are ready to nab for afternoon tea or a mid-week, after dinner dessert alternative. This version is a delicious mix of dates, nuts, coconut and ginger.
Ingredients
| 1 cup | Almonds, natural |
| 2 ½ cups | Dates, dried, soaked for 30 minutes and drained (Main) |
| ½ cup | Pumpkin seeds |
| 1 tsp | Ginger |
| 1 cup | Water |
| ½ cup | Carob powder |
| 2 cups | Desiccated coconut (Main) |
| ¼ cup | Coconut, to sprinkle on top |
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Directions
- Line a 20 x 20cm tin with baking paper.
- Soak almonds in water for 2 hours. Drain and place in kitchen processor. Add 1 cup dates, pumpkin seeds, ½ teaspoon ginger, water and carob. Whizz until almost smooth. Fold through desiccated coconut and press into lined tin. Place in fridge for 30 minutes.
- For the topping blend the remaining dates and ginger until smooth. Spread on top of the slice, sprinkle with coconut and return to the fridge to chill for 1 hour. Cut into squares.
- This slice is best kept refrigerated or frozen.
