Ginger Crunch Slice

Directions

• For the base: Place oats OR ground almonds, coconut thread,  medjool dates, ginger, almonds and salt in a food processor and blitz until a fine, crumbly texture.
• Drizzle in melted coconut oil/butter and pulse until well combined and the mixture holds together when you pinch it between your fingers. Press mixture into the prepared baking tin, pressing down firmly with the back of a spoon or spatula.  
• Place in freezer for 30 minutes or so while you prepare the topping.
• For the topping: Blend coconut and coconut oil in your food processor until it releases its oils and becomes a liquid. Only then add the remaining ingredients and blend lightly to combine.
• Press onto base and flatten with a spatula then place back in freezer for at least another hour or so.
• Slice into bars and keep stored in freezer for up to two weeks!