Ginger Slice

Base

Line a 20cm x 20cm loaf tin with baking paper

In food processor blend oats and desiccated coconut until fine. Drain the dates and add with the coconut oil, salt and ginger powder to the mixture, blend until the mix starts to stick together

Press the base mixture into tray evenly. Place into the freezer while you make the topping

Topping

In a small saucepan, melt the honey and coconut oil on low heat. Once melted add the ginger powder and vanilla, combine well.  Remove pan from heat and stir for a couple of minutes until it becomes thick

Drain cashews and transfer to food processor. Add the heated mixture and Process until smooth

Pour the topping over the base and spread evenly. Top with the crystallised ginger and gently press into topping.

Place into the freezer for at least 3 hours to set before serving

Store slice in the fridge in an airtight container.