Raw Ginger Crunch

Purecoco Raw Ginger Crunch
Base:
2 ½ tbsp Purecoco extra virgin coconut oil
2 tbsp Purecoco coconut nectar
1 tsp vanilla extract
2 tsp ground ginger
1 cup soaked almonds (soak in water to soften and activate) then drain
1 cup almond meal
½ cup Purecoco coconut flour
½ cup oats
Pinch of sea salt
1/2 cup dates (blended)
1 tsp cinnamon
Method:
Line a baking dish with baking paper
In a bowl soften and bring the coconut oil, coconut nectar and vanilla together
Put the rest of the ingredients into a blender and pulse till course, add the wet ingredients and bring together
Tip the mix into the baking dish and press to preferred thickness
Put in the freezer to set and make the toping

For the ginger caramel topping:
5 tbsp Purecoco virgin coconut oil
3 tbsp Purecoco coconut nectar
2 tbsp ground ginger (I also add some grated fresh ginger to take this to the next level)
1 tsp vanilla extract
Method:
On a very low heat in a small pot add all the topping ingredients and let the warmth bring them all together. Once it resembles a caramel pour it over the base and return to the freezer for 15-20 minutes
Remove and slice and keep in an airtight container in the freezer.