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Ginger, Coconut and Dark Chocolate Crunch


As much as I am obsessed with raw baking I do love a good baked treat now and then. This crunch is inspired by my Mum's Grandma's chocolate crunch recipe which we used to have when I was younger. This can be adapted to be refined sugar free or you can use sugar if it floats your boat.


Let me know if you try it and tag me in your creations @the_porridge_princess

Always ready to receive comments or suggestions!


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*15 Servings (dependant on how big)*

Base:

o 1 cup old fashioned oats

o 1 cup of desiccated coconut

o 1 cup of gluten free flour (I used oat flour)

o 1/2 cup of coconut sugar OR sweetener of choice

o 2 t baking powder

o 1 T Latte Lab gingerbread blend (or ginger/spice mix)

o 150g vegan butter

o 1 tsp vanilla essence

o 2 T date syrup


Topping:

o 2 and a half cups of pitted dates (soaked in warm water for 15 mins)

o 1/2 cup of almond butter

o 1T Latte Lab ginger spice blend

o 3 T melted coconut oil

o 1/4 cup water


Instructions:

o Preheat your oven to 180°C.

o Line a tray with baking paper.

o Mix together flour, desiccated coconut, old fashioned oats, ginger spice mix and baking powder in a bowl.

o Melt butter in a saucepan over medium heat. Mix in date syrup, coconut sugar and vanilla essence.

o Create a well in the dry ingredients and add the butter mixture. Mix evenly. Add more melted butter if needed.

o Add to tray and spread evenly.

o Bake for 15-20 minutes until golden on top. Cool in tin.

o Whilst slice cools prepare the topping.

o Assemble food processor and add in dates, almond butter, ginger spice blend and melted coconut oil. Pulse on high and add water incrementally to help blend.

o Once the base has cooled add the date mixture to the top and evenly spread.

o Drizzle with either dark chocolate or coconut oil/cacao mix and top with more desiccated coconut.

o Devour!




NUTRITIONAL BREAKDOWN





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