Ginger Coconut Crunch

Updated: Oct 1, 2018

V - DF - GF - RSF - NF - EF

Makes 12 square slices



1 cup oats

1 cup buckwheat groats (activated buckinis if possible)

1 cup desiccated coconut

1 cup medjool dates

5 tsp fresh ginger (peeled and sliced)

Large pinch salt

1 Tbsp vanilla extract

1 Tbsp coconut oil (melted)

Ginger icing:

3 cups desiccated coconut

3 Tbsp coconut oil (melted)

2 Tbsp fresh ginger (peeled and finely chopped)

2 tsp ground ginger

2 Tbsp honey (or brown rice syrup, maple syrup, or coconut nectar)

1/2 tsp sea salt

Toppings: Chopped pistachios (omit for a nut-free recipe)


In a food processor, process all the base ingredients apart from the buckwheat groats until nice and smooth. It should be sticky between your fingers. Tip the mixture in a large bowl and stir in the buckwheat thoroughly (this will give it a nice crunch). Scoop the mixture into an 8x8 inch lined baking tin and press down firmly with a spatula until it is even and solid, then place in the freezer to set. For the icing put the desiccated coconut and coconut oil in the food processor and process on low until the oils come out and it becomes more of a liquid. Then add the remaining ingredients and process the mixture lightly to combine (or until the ginger is broken down). Taste and adjust the mixture if you like a stronger ginger flavour, if so add some more ground ginger. Then press down the icing on top off the base, ensure it is firm and smooth, and sprinkle with some chopped pistachios before returning to the freezer for 30 mins. Once the icing is set slice it up and serve. Store in the fridge.


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