Ginger Crunch

Waiting for the snow to come, decided to do some baking.

For the base
2 cups nuts I used almonds and cashews
1 cup soft pitted dated
2 Tbsp water
2 tsp ginger

For the icing
3 Tbsp coconut oil
1 Tbsp agave nectar
2 tsp ginger

Process the nuts in a food processor until they are coarse but flour like. Add the dates, water and ginger and blend until it all comes together.
Press into a baking tin and bake at 160 deg C until golden. Let cool.

Gently melt all the icing ingredients together, take off heat and whisk until thick and caramel like.Spread topping over cooled base. Sprinkle with cut up crystalised ginger.

Set in fridge, cut up and eat. Keep in fridge.

Yum.