No-bake ginger crunch | Madeleine Shaw

Madeleine Shaw shares a healthy twist on an old family favourite with this delicious raw recipe from her book Ready, Steady, Glow. Made with dates, cashews and coconut, this is a simple superfood snack that's refined-sugar free - perfect for delivering a big energy boost on the go. Make a batch to satiate sweet cravings all week.

Find out more about ‘Ready, Steady, Glow’ here: https://www.amazon.co.uk/Ready-Steady-Glow-Fresh-Designed/dp/1409163385/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr=

INGREDIENTS

Base layer:
175g pitted dates
100g cashews
50g desiccated coconut
1 tsp ground ginger
Pinch of salt

Ginger layer:
4 tbsp coconut oil
3 tbsp honey
3 tsp ground ginger

METHOD

1. To make the base, blend the dates, cashews, desiccated coconut and ground ginger together with a pinch of salt in a food processor.

2. Line a 900g loaf tin with baking paper and transfer the mix to the tin. Leave in the fridge to chill.

3. Place a small pan on very low heat and add the coconut oil, honey and ginger and stir until melted.

4. Take the pan off the heat and stir until the mixture has cooled and thickened.

5. Pour the top layer over the base and return to the fridge for an hour.

6. Once set, cut into 10 squares. Store in the fridge if you're keeping it till later.

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