Plant-based Ginger Crunch

GINGER CRUNCH, made vegan.
you asked, here it is! My take on the classic fave, ginger slice. This version is made with wholefood ingredients, cashew butter and maple syrup. But trust me. It’s the nostalgic fave we all crave.

Ingredients:
3/4 cup oat flour (blended oats)
1 1/4 cup almond meal
1/3 cup coconut oil, melted
2 Tbsp maple syrup
1 tsp ginger powder
pinch of salt

Ginger caramel
1/2 cup cashew butter
1/3 cup maple syrup
1-2 tsp ginger powder (depending on your love for ginger!)
pinch of salt

Method:
1. Add all base ingredients into a mixing bowl and press into a baking paper lined loaf tray. Pop in the freezer while preparing the caramel.
2. In a medium sized pot on the stove, bring the ginger caramel ingredients to a boil and caramelise on a low heat for 2 minutes. leave to thicken for 10.
3. Spread icing on top and set in the fridge for 20 minutes before slicing.