The Perfect Raw Ginger Square

Base

• 1 cup almonds or cashews

• 1 cup dates (pitted)

• ½ cup desiccated coconut

• 1 tablespoon coconut oil

• 1 tablespoon fresh grated ginger

• Pinch of salt

  
  

Filling

• 1½ cups cashews (soaked 2–4 hours, drained)

• ⅓ cup coconut oil (melted)

• ⅓ cup maple syrup

• 2 tablespoons lemon juice

• 1 tablespoon finely grated fresh ginger (add more for a desired taste)

• ¼ teaspoon ground turmeric (optional, for colour and anti-inflammatory boost)

• 2–3 tablespoons coconut cream (to help blend smoothly)

  
  

Topping (optional)

• ¼ cup coconut oil (melted)

• ½ teaspoon grated ginger or zest of 1 lemon

• 3 cups desiccated coconut

• 2 tsp ground ginger

• Chopped Pistachio nuts for garnishing

  
  

Method

1. Make the base:

   • In a food processor, blend almonds until crumbly.

   • Add dates, coconut, coconut oil, ginger, and salt. Blend until sticky and combined.

   • Press firmly into a lined loaf tin and chill in the freezer while preparing the filling.

     
     

2. Make the filling:

   • Blend soaked cashews, melted coconut oil, maple syrup, lemon juice, ginger, and coconut cream until silky smooth.

   • Taste and adjust sweetness or ginger level.

   • Pour over the base and smooth the top.

   • Set in the fridge for 30 minutes

   
   

3. Add topping (optional):

   • Pour melted coconut oil blended with remaining ingredients over the filling, sprinkle pistachio nuts scattered over for desired garnishing.

     
     

4. Set & serve:

   • Freeze for 3–4 hours or until firm.

   • Slice into squares or bars while frozen, then store in the fridge.