Raw Vegan Ginger Slice

This recipe is an absolute favourite of mine. It came about when I decided to recreate a piece of raw vegan ginger slice I had at one of my favourite little cafes, and I've been making it ever since. It's too good to keep a secret, even though I really want to!

Raw Vegan Ginger Slice
Makes 18 triangles

For the base:

• 1 1/2 cups raw pecans
• 3/4 cup desiccated coconut
• 2 pitted medjool dates
• 1 tbsp water

For the filling: 

• 1 1/2 cups smooth almond butter
• 12 pitted medjool dates
• 1/4 cup + 2 tbsp pure maple syrup
• 3 tbsp ground ginger
• 1 1/2 tsp nutmeg
• 3 tsp ground cinnamon
• 1/2 cup + 1 tbsp water
• 3/4 tsp Himalayan salt
• 1/4 cup + 2 tbsp coconut oil 

For the topping: 

• 1 tbsp coconut sugar
• 1 tsp ground cinnamon 
• Water

Method: 

1. Line a small square tin with baking paper.
2. Pulse base ingredients in a food processor until a sticky mix forms. Press this into the lined tin and firmly smooth the surface with the back of a spoon. Place this in the freezer while you prepare the filling. 
3. Blend all filling ingredients in the food processor until smooth and creamy. 
4. Spread filling evenly over base. 
5. In a small bowl, whisk together the coconut sugar and cinnamon with a fork. Dust the top of the slice with this mixture using a sieve, and then little by little spread water over the mixture using the back of a spoon until you have a glossy glaze. 
6. Return to freezer until set or overnight. Serve directly from freezer or place in refrigerator for a few hours before serving if you prefer a softer texture.