Healthy Recipe

Chef Ray – Ginger Crunch

This is the perfect snack post training, just pull it out of the freezer when you get home. After having a shower it will have defrosted enough and will help replace the fuel used during your workout.

Ginger Crunch

This is the perfect snack post training, just pull it out of the freezer when you get home. After having a shower it will have defrosted enough and will help replace the fuel used during your workout.
Keyword: Ginger Crunch, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes
Servings: 24 pieces

Ingredients

Base

  • cups raw cashews
  • cups hazelnuts
  • 1 cup ground almonds
  • 2 cups dried dates
  • pinch salt
  • 2 tsp 1 tablespoon ground ginger
  • 3 Tbsp almond butter
  • 4 Tbsp maple syrup

Icing

  • 220 g Philadelph
  • 1 tsp vanilla paste
  • cup icing sugar
  • 1 Tbsp maple syrup
  • 2 tsp 1 tablespoon ground ginger
  • 2 Tbsp finely chopped stem/crystallised ginger

Instructions

  • Line a slice tin with greaseproof paper. Ina food processor, blitz nuts until they form a fine breadcrumb texture.
  • Add dates, ¼ cup hot water and remaining base ingredients. Process until mixture forms a soft, slightly sticky ball.
  • Dampen hands and press mixture evenly into the base of the prepared tin. Use the back of a dampened spoon to smooth the surface. Freeze for at least 30 minutes to harden.
  • Meanwhile, in a bowl, combine icing ingredients, except crystallised ginger.
  • After the base has had 30 minutes freezing, ice the slice, sprinkle with chopped ginger and freeze for a further 1 hour before cutting into pieces. Return to the freezer.
  • Serve from the freezer, allowing to soften for 5 minutes before eating.

Notes

From: Swain, Sarah; in Healthy Food Guide Healthier Baking & Sweets (2019) Healthy Life Media

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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If you enjoyed this recipe here is one I published previously:

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