If you love ginger then we’re going to get along just fine. I had some girlfriends over recently and I wanted to make something new for dessert that wouldn’t be too heavy. I always go for chocolate-based after dinner treats, but thought to spice it up a bit this time. Not that there is anything wrong with chocolate treats – I ended up baking a double chocolate banana loaf based on my Ultimate Banana Bread to serve alongside these Raw Ginger and Apricot Crunch Bars.
That said, these little bars are a great stand-alone dessert, pre or post gym snack, afternoon treat with a cup of tea or even a quick grab and go breakfast (if you grab a couple!). The heat and warmth from the ginger makes them so flavourful and unique, and we all know how good ginger is for our bodies.
They are a double-layered raw ‘un-bake’ made up of a coconutty base topped with a crunchy gingery icing. They are refined sugar free, gluten free and date-free! I love a good date and seed bar, but there are so many out there, that I love to find alternatives. Here, I’ve used jammy soft dried apricots (I used the sulphured variety as that’s all I could find and they are jammier) as the sweetener and binder in the base. Blended with lots of lovely cashew nuts, desiccated coconut and a malty-sweet-fiery spice blend: maca-cinnamon-ginger. The crunch icing couldn’t be simpler: raw coconut oil, coconut honey and ginger. That’s it!
These Raw Ginger and Apricot Crunch Bars take about 10 minutes to prepare, about an hour to set and no time at all to devour! Individual bars will freeze well, so you can thank yourself later.
Raw Ginger and Apricot Crunch Bars
Makes 12 bars/squares
175g soft dried apricots, soaked in boiling water for 10 minutes if not squidgy
100g cashew nuts
50g desiccated coconut
1 tsp maca powder
½ tsp cinnamon
1 tbsp ground ginger
3 tbsp coconut oil, melted
2 tbsp coconut honey (or maple syrup, date syrup etc.)
2 tsp ground ginger
Add the (drained) dried apricots to a food processor and whizz until they form paste-like consistency.
Add the rest of the base ingredients and pulse to combine until all the nuts are broken down. The mix should stick together when pressed between your fingers.
Tumble the mix into a lined dish or Tupperware container and press down firmly with your hands/using the base of a glass to evenly spread the mix. Make sure the base is compact and even. Place in the fridge.
Prepare the Ginger Crunch layer by stirring together the melted coconut oil, coconut honey and ground ginger until smooth. Pour over the base layer, cover and leave to set in the fridge for around 1-2 hour(s).
Use a sharp knife to cut the Raw Ginger and Apricot Crunch into bars or squares. Keep in the fridge and they will last 1 week in an airtight container and will freeze well, too.
These Raw Ginger and Apricot Crunch Bars were such a hit with my girlfriends, I would love to hear your thoughts. Please leave a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.
With gingery love x