This is a traditional New Zealand dessert, that can be found in cafes to pair with tea and coffee as it is delicious as an afternoon coffee treat. Ginger crush is a sweet raw slice which honours the zingy taste of ginger, an ingredient I am pretty sure we all love. What you might not know about ginger is that it has numerous therapeutic properties: it has soothing properties for an upset stomach, I think most of the pregnant mums have tried ginger tea for nausea. Gingerol, its active ingredient makes ginger an excellent anti inflammatory helping relieve arthritis pains, and there are some studies that support that ginger can relieve and also prevent the symptoms of the common flu. I am a big fan of ginger, and start my day every day with a cup of warm water with ginger and lemon, which is believed to help with detoxification. So when I show this recipe in wellness magazine I was tempted to try it! I changed the quantities of ingredients quite a lot to bring it to the result I wanted which was more than rewarding.
Ingredients (for a small square tray)
For the base:
-1/2 cup walnuts
– 3 medjool dates, pitted
-1/4 cup dessicatd coconut
-2 ½ tbs melted coconut oil
-1/2 tbs ground ginger
– ½ tsp vanilla extract
-a pinch of sea salt
For the filling:
-2/3 cups coconut oil, melted
-2 tsp vanilla extract
-1 cup roasted cashew nuts
-1/2 cup honey or maple syrup
-3 tbs ground ginger
-a pinch of sea salt
- To make the base, blitz the walnuts in a food processor to form a crumb
- Add dates, coconut oil, dessicated coconut, ginger and vanilla and blitz again unti the dough forms
- Line a baking tray with cling film and spread the dough spreading evenly. Freeze while you make the filling
- Add the cashews in a blender or food processor and blitz for 10-15 mins until they turn into cashew butter.
- Add the rest of the filling ingredients and blitz until the filling reaches a creamy consistency.
- Spread the filling on top of the base and freeze for 2-3 hrs. Halfway the freezing time you can cut into slices and then freeze again.
- You can thaw before serving.
- It can be stored in the freezer for 2-3 weeks.