Ginger crunch made healthier

This no-bake ginger crunch recipe, is super easy to make and will be a favourite go-to recipe when filling the baking tin. Delicious and high in fibre, it’s a perfect dessert or sweet treat.

Serves: 24

Time to make: 15 mins , plus freezing time

Ingredients

More weights & measures

Base
1¼ cups raw cashews
1¼ cups hazelnuts
1 cup ground almonds
2 cups dried dates
pinch salt
2 teaspoons to 1 tablespoon ground ginger (see tips)
3 tablespoons almond butter
4 tablespoons maple syrup
IcingFrostingX
220g Philadelphia extra light spreadable cream cheese
1 teaspoon vanilla paste
¹/³ cup icingfrostingX sugar
1 tablespoon maple syrup
2 teaspoons to 1 tablespoon ground ginger (see tips)
2 tablespoons stem/crystallised ginger, finely chopped

Instructions

Stay Awake

1 Line a slice tin with greaseproof paper. in a food processor, blitz nuts until they form a fine breadcrumb texture.

2 Add dates with ¼ cup hot water and remaining ingredients. Process until mixture forms a soft, slightly sticky ball.

3 Dampen hands and press mixture evenly into the base of the prepared tin. Use the back of a dampened spoon to smooth the surface. Freeze for at least 30 minutes to harden.

4 Meanwhile, in a bowl, combine icing ingredients, except crystallised ginger.

5 After the base has had 30 minutes freezing, ice the slice, sprinkle with ginger and freeze for a further 1 hour before cutting into pieces. Return to freezer.

6 Serve from the freezer, allowing to soften for 5 minutes before eating.

Variations

Make it gluten free: Check ground ginger and icing sugar are gluten free.

Nutrition Info (per serve)

Calories 221 cal

Kilojoules 930 kJ

Protein 6 g

Total fat 13 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 17 g

Dietary fibre 3 g

Sodium 40 mg

Calcium 70 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Oct 2018

One comment on Ginger crunch made healthier

lesley norris July 23, 2021 at 3:01 pm #

Try this with coconut and oats in the base if you find the amount of nuts a bit expensive. I used about 1/2 cup of each for part of the nut quantity and blended them in the processor with the nuts as per recipe.
Worked well

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