Sometimes I feel like such a fraud. I turn up to PR events wearing a Kmart jacket and op-shop stilettos. I’m keeping company with women who are carrying Deadly Ponies handbags, wearing head to toe designer labels and get their hair regularly blow waved at Dry and Tea.
I am first and foremost a stay at home Mama and that has always been my choice. Not to say I wouldn’t love to be carrying my own Deadly Pony or getting to the salon more often than my 9 week root touch up (seriously, are you kidding me!? I’d LOVE that!), it’s just not what I signed up for when we decided to have children.
But my new ‘vocation’ and foray into the blogging world and it’s associated product launches means I’m frequently attending media events with some pretty ritzy individuals. And while most of the time I feel completely at ease in those situations, there are others when I totally feel like a fish out of water. I don’t know that it’s obvious to anyone else (and if not, then I have totally blown my cover. Whoops!) but I just lose my cool a little.
Likewise, my flirtation with this whole health-food thang feels a little fraudulent. I will always, always adore the combination of refined sugar (caster, white or brown I really don’t discriminate) whipped into fluffy goodness with whole fat butter and then combined with white flour, baked into something incredible. That flavour/texture combo is my undeniable favourite. But I’m open to alternatives because a: I know I can’t eat butter/sugar/flour every day of my life if I want to live a long and healthy one and b: I want to find edible pleasure in other forms of treat.
I’ve been experimenting a little over the past few months with gluten free and refined-sugar-free recipes, but two weeks ago I tried my hand at my first raw treat (other than my beloved Bliss Balls). It was a success story and it received rave reviews. Tick! And now I’m getting all confident!
Since that success, I’ve had another idea brewing and when asked to bring something sweet to a scheduled catch up with girlfriends I thought it was the perfect time to get crazy in the kitchen again.
I love ginger in any form and Ginger Crunch is probably one of my very favourite slices – reminiscent of childhood and just damn delicious. I knew I wasn’t going to get any kind of ‘crunch’ without baking, so I kissed that aspect goodbye and settled into creating a yummy Ginger slice.
The base is full of wholesome nutty goodness and although many other similar recipes might use cashews here, I love the depth and nutty flavour that almonds and seeds give this. The middle layer is the real hero of this slice and could definitely afford to be thicker. Next time I would probably double this portion of the recipe. And I decided on a choc top just to give it a little something extra. Visually the sliced ginger on top is a nice touch, but I love the texture of the chewy ginger laid in all that rich raw chocolate as it snaps beneath your teeth!
This slice also received rave reviews and I didn’t mind it myself. I think the thing I don’t love about raw anything is the overwhelming coconut oil flavour/texture. It’s not that I don’t like coconut oil, it’s just so obvious in these types of slices. If that doesn’t bother you, then I think you’ll probably love this slice!
It’s refined sugar free, dairy free, gluten free and I think that covers all the free’s. I’m not 100% certain on what vegan and paleo are but I think this is also those! (if you replace the honey with maple syrup!)
On second thoughts, it actually isn’t 100% refined sugar free because the crystallised ginger I used on top for the added touch of gold and ginger kick contains sugar. But if you’re strict on the no-sugar thing, you can omit this garnish and the slice will still be totally yum!
- 1 C almonds
- 70 grams pumpkin seeds
- 30 grams sunflower seeds
- 3/4 C dates (soaked in boiling water)
- 2.5 t ground ginger
- pinch sea salt
- 3 T Heilala Coconut oil (melted)
- 3.5 T coconut oil
- 2 t ground ginger
- 2 T raw honey (or maple syrup if vegan)
- 1 t Heilala Vanilla extract
- 3 T cacao butter
- 2 T raw cacao powder
- 1 T pure maple syrup
- Crystallised ginger to garnish (optional)
- In a blender, blitz the almonds, pumpkin and sunflower seeds until fine.
- Add the dates and coconut oil. Mix again until well combined.
- Add the ginger and salt. Blend again till evenly mixed.
- Press mixture into a lined slice tin and place in the fridge to set (at least 1 hour).
- In a small pot over very low heat, melt the coconut oil and honey.
- Remove from heat and add the ginger and vanilla.
- Using a whisk, beat vigorously until mixture begins to thicken.
- Pour over the set base and return to the fridge to set while you prepare the choc top.
- In a small pot, over low heat, melt the cacao butter.
- Whisk in the cacao powder and maple syrup until combined.
- Pour over the set ginger layer and return to fridge to set for another 2 hours.
- If you're using the crystallised ginger, slice it very finely and drop pieces on top of the choc top around 15 minutes after you put it in the fridge - just give it enough time to set slightly so it doesn't sink into the choc top.
- Carefully remove from the tin. Using a hot knife, carefully cut into small pieces.
- Due to the coconut oil, this slice will need to be stored in the fridge in an airtight container.
If you make my Raw Ginger Slice with Choc Top, I’d love to know what you think of it.