Wanna know what goes perfectly with Small Batch Double Ginger & Lime? This bangin' slice whipped up by Remedy Nutritionist Jacq, just for you. Well, for US. But like, mostly you.
Over to you, Jacq!
Recipe by Jacqueline Alwill, Remedy Drinks Accredited Nutritionist @brownpapernutrition
INGREDIENTS
Base:
½ cup walnuts
3 medjool dates, pitted
¼ cup desiccated coconut
2 ½ tbsp melted coconut oil
½ tbsp ground ginger
½ tsp vanilla extract
Top:
⅓ cup melted coconut oil
2 tsp vanilla extract
½ cup cashew butter
¼ cup maple or rice malt syrup
2 tbsp ground ginger
1 ½ tsp lime zest, plus extra for garnish
METHOD
Step 1: Add all ingredients for the base to a food processor and blitz until a rough dough forms.
Step 2: Press into a lined 12x14cm loaf tin (or similar), flatten to create an even surface then set in the freezer whilst making the top.
Step 3: Wipe the food processor clean, then add all ingredients for the top to the food processor and blitz. It will be a loose creamy consistency.
Step 4: Pour the top over the base and place into the fridge to set for 3-4 hours.
Step 5: Slice into pieces, give another sprinkle of lime zest to the top and enjoy.
Store in the fridge for up to 2 weeks or freezer for up to 3 months.
