Raw Vegan Ginger And Mesquite Slice With Lemon Icing
Raw vegan ginger and mesquite slice with lemon icing. If eating this for dinner is wrong, I don't want to be right.
Recipe Intro From feedfeed
- 2/3 cup pecans
- 1/3 cup coconut oil, melted
- 2 cup cashews, soaked
- 1/2 cup coconut cream
- 1/2 teaspoon sea salt
- 5 teaspoon ground ginger
- 2 tablespoon rice malt syrup
- 3 teaspoon mesquite powder
- 2 teaspoon ground all spice
- 2 tablespoon coconut paste, melted (or coconut oil if you can’t get it)
- 3 tablespoon coconut cream
- juice of 1 lemon
- 1.5 tablespoon rice malt syrup
- Pinch sea salt
Place pecans in food processor and blend until a chunky mix forms. Pour into a mixing bowl and add oil, stirring until evenly covered. Press evenly into a silicon bread pan (this is what I like to use) and place in the freezer.
Add ingredients for Ginger Layer into clean food processor and blend until creamy and smooth. Pour over base layer and place pan back into freezer. Allow to set for about thirty minutes or so.
Combine Lemon Icing ingredients in bowl and pour over Ginger Layer. Allow to set in freezer for at least 24 hours. Decorate as you wish with nuts, spices or raw chocolate drizzle. Store in freezer and allow to defrost for approximately 30 minutes before serving.