- 1 cup of almond meal
- 2.5 tbsp coconut oil
- 1-2 tbsp date and tahini syrup
- 2 tsp honey
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 3 tbsp Grainfields Hemp Seed Sprinkle
- 2 tsp Grainfields Artamix Powder
- 3 tbsp desiccated coconut
- 1 tbsp coconut oil
- 4 tbsp date and tahini syrup
- 1 tsp honey or sweetener of choice
- 1cm fresh ginger, grated
- Juice of half a lemon
- Finely chopped or flaked almonds
Mix all base ingredients together to form a sticky, moist mixture. Add extra date and tahini syrup or coconut oil if your mixture is too dry. Line a 20cm x 10cm baking tin with baking paper and press mixture firmly down to create a base layer of at least 1cm thick. Place base in the freezer to harden.
In the meantime, place coconut oil, date and tahini syrup and honey in a small pan on low heat, stirring to combine. Take the mixture off the heat and stir in the rest of the ingredients. Once the base is hard, pour the topping mixture evenly over it and place back in the freezer. Once the topping has started to set a little, sprinkle the top with the chopped or flaked almonds.
Place back in the freezer until completely set.
Slice and store in freezer until required.