I was planning on making some Paleo bread this past weekend because I had a huge hankering for some toast, but then we had a power cut… So I went to my Mum’s.  She had no oven as she’s in the middle of kitchen renovations and she made me rip up some of the tiles on the floor but she did have power so, long story short, I made this instead.  It’s pretty good, not quite toast, but still pretty good 😉

INGREDIENTS

Base
2 Cups of walnuts
200 grams of pumpkin seeds
5 medjool dates
2 Tablespoons of melted coconut oil
Pinch of salt
2 teaspoons of ground ginger

Topping

3 Tablespoons of coconut oil
2 Tablespoons of honey
2 teaspoons of ground ginger
1 teaspoon of vanilla extract

DIRECTIONS

Place the walnuts and pumpkin seeds into the bowl of your food processor fitted with an ‘S’ blade and pulse until finely chopped (if you wanted a bit more texture in there it’s totally OK to leave a few rubbly bits though).  Add the dates, coconut oil, salt and ginger. Blend until well combined.

Line a baking tray with baking paper, press the base mixture into tray evenly and transfer to the fridge.

For the topping melt the honey and coconut oil together in a small saucepan over a low heat.  Add the ginger and vanilla and combine well.  Take pan off the heat and mix topping until it becomes thick.  You have to keep beating this consistently as it cools and thickens (which is a bit of a pain, let’s be honest) because if you don’t the oil will separate out from the honey and spices.

Take the base out of the fridge and pour the topping over ensuring it is spread evenly.  Place back in the fridge for around three hours before serving.

This slice does need to be kept in the fridge as the topping does melt in room temperature.