I’ve been making this slice for a few months now and it’s a hit with everyone every single time! Especially as it is nut free and a great alternative for people who are avoiding nuts or have allergies. The lemon and ginger oil take it to the next level of flavour so make sure you don’t leave this out!
Also don’t skip the step of toasting the coconut chips. That’s what makes all the difference in flavour.
It takes about 5 minutes to make and is the best snack for those times when you’re hungry, want to be filled up for a few hours and don’t want to be tempted by junk food.
1 c coconut chips, dry toasted
1/2 c tigernuts, get them here
1/2 c desiccated coconut
3-4 tbsp coconut oil or grass-fed, organic butter (my preference)
1-2 tbsp rice malt syrup
1 tbsp chia seeds
2 tsp turmeric powder
4-5 drops Lemon Essential Oil
3-4 drop Ginger Essential Oil
In a food processor, add all ingredients and pulse until a sticky dough forms. Press into a rectangular tin lined with baking paper, press down evenly and refrigerate for at least 1 hour before slicing into squares. Yum!